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Rivero-Pino F, Casquete M, Castro MJ, Redondo del Rio P, Gutierrez E, Mayo-Iscar A, Nocito M, Corell A. Prospective, Randomized, Double-Blind Parallel Group Nutritional Study to Evaluate the Effects of Routine Intake of Fresh vs. Pasteurized Yogurt on the Immune System in Healthy Adults. Nutrients 2024; 16:1969. [PMID: 38931322 PMCID: PMC11206341 DOI: 10.3390/nu16121969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/28/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
The immune system is affected by the dietary products humans intake. Immune system regulation by nutrition has uses in the clinical context, but it can also benefit healthy populations by delaying or preventing the emergence of immune-mediated chronic illnesses. In this study, the purpose was to describe and compare the modulator effects on the immune system of the routine ingestion of fresh vs. pasteurized yogurt. A unicentral, prospective, randomized, double-blind, parallel group 8-week nutritional study was carried out comparing the ingestion of 125 g of the products in healthy adults three times a day. A complete battery of in vitro tests on the activity of the immune system, processes and phenomena was performed. Exclusive immune-modulatory effects of fresh yogurt with respect to base line were found in terms of increased systemic IgM (primary immune responses), increased synthesis of IFN-gamma upon stimulation (Th1) and increased peripheral T cells (mainly "naive" CD4s). In the three interventions, we observed an increased phagocytic activity and burst test in granulocytes, together with increased secretion of IL-6, IL-1 β and IL-8 (pro-inflammatory) and increased CD16 expression (FcR favoring phagocytosis) in granulocytes. Overall, it is concluded that regardless of bacteria being alive or thermally inactivated, yogurt has common effects on the innate system, but the presence of live bacteria is necessary to achieve a potentiating effect on the specific immune response.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, 41009 Seville, Spain
- Instituto de Biomedicina de Sevilla, IBiS, Hospital Universitario Virgen del Rocío, CSIC, University of Seville, 41013 Seville, Spain
| | - Mar Casquete
- Departamento de Pediatría, Inmunología, Obstetricia-Ginecología, Nutrición-Bromatología, Universidad de Valladolid, 47005 Valladolid, Spain
| | - Maria José Castro
- Departamento de Enfermería, Universidad de Valladolid, 47003 Valladolid, Spain
| | - Paz Redondo del Rio
- Departamento de Pediatría, Inmunología, Obstetricia-Ginecología, Nutrición-Bromatología, Universidad de Valladolid, 47005 Valladolid, Spain
| | - Eloina Gutierrez
- Departamento de Pediatría, Inmunología, Obstetricia-Ginecología, Nutrición-Bromatología, Universidad de Valladolid, 47005 Valladolid, Spain
| | - Agustín Mayo-Iscar
- Departamento de Estadística e Investigación Operativa & IMUVA, Universidad de Valladolid, 47011 Valladolid, Spain
| | - Mercedes Nocito
- Inmunología, Hospital Clínico de Zaragoza, 50009 Zaragoza, Spain
| | - Alfredo Corell
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, 41009 Seville, Spain
- Instituto de Biomedicina de Sevilla, IBiS, Hospital Universitario Virgen del Rocío, CSIC, University of Seville, 41013 Seville, Spain
- Departamento de Pediatría, Inmunología, Obstetricia-Ginecología, Nutrición-Bromatología, Universidad de Valladolid, 47005 Valladolid, Spain
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Lv JJ, Li XY, Wang JB, Yang XT, Yin MY, Yang CH. Association of dietary live microbe intake with various cognitive domains in US adults aged 60 years or older. Sci Rep 2024; 14:5714. [PMID: 38459061 PMCID: PMC10923796 DOI: 10.1038/s41598-024-51520-x] [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: 10/11/2023] [Accepted: 01/06/2024] [Indexed: 03/10/2024] Open
Abstract
The purpose of this study was to explore whether dietary live microbe intake is associated with various cognitive domains using data from the National Health and Nutrition Examination Survey (NHANES) from 2011 to 2014. And the specific relationship between low, medium and high dietary live microbe intake groups and cognitive ability of the elderly. Dietary live microbe intake was calculated from 24-h diet recall interviews. Cognitive function was assessed using the number symbol substitution test (DSST, which measures processing speed), the animal fluency test (AFT, which measures executive function), the Alzheimer's Registry sub-test (CERAD, which measures memory), and the Composite Z-score, which adds the Z-values of individual tests. Multiple linear regression models and restricted cubic bar graphs were used to investigate the relationship between live microbe intake and cognitive performance. A total of 2,450 participants aged 60 or older were included. Live microbe intake was positively correlated with cognitive ability on the whole. Specifically, when the intake of low, medium and high live microbe was > 2640 g, > 39 g and > 0 g respectively, the CERAD, DSST, AFT and compositive-Z score of the subjects increased with the increase of microbial intake (P < 0.05). In American adults age 60 or older, higher intakes of live microbes were associated with better cognitive performance, especially after a certain amount was reached.
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Affiliation(s)
- Jia-Jie Lv
- Department of Vascular Surgery, Shanghai Putuo People's Hospital, School of Medicine, Tongji University, No.1291 Jiangning Road, Huangpu District, Shanghai, 200011, China
- Department of Vascular Surgery, Shanghai Ninth People's Hospital, School of Medicine, Shanghai Jiao Tong University, No.639 Zhizaoju Road, Huangpu District, Shanghai, 200011, China
| | - Xin-Yu Li
- Department of Vascular Surgery, Shanghai Putuo People's Hospital, School of Medicine, Tongji University, No.1291 Jiangning Road, Huangpu District, Shanghai, 200011, China
- Department of Plastic and Reconstructive Surgery, Shanghai Ninth People's Hospital, Shanghai Jiao Tong University School of Medicine, No.639 Zhizaoju Road, Huangpu District, Shanghai, 200011, China
| | - Jing-Bing Wang
- Department of Interventional Therapy, Multidisciplinary Team of Vascular Anomalies, Shanghai Ninth People's Hospital, Shanghai Jiao Tong University, No.639 Zhizaoju Road, Huangpu District, Shanghai, 200011, China
| | - Xi-Tao Yang
- Department of Interventional Therapy, Multidisciplinary Team of Vascular Anomalies, Shanghai Ninth People's Hospital, Shanghai Jiao Tong University, No.639 Zhizaoju Road, Huangpu District, Shanghai, 200011, China
| | - Min-Yi Yin
- Department of Vascular Surgery, Shanghai Putuo People's Hospital, School of Medicine, Tongji University, No.1291 Jiangning Road, Huangpu District, Shanghai, 200011, China
- Department of Vascular Surgery, Shanghai Ninth People's Hospital, School of Medicine, Shanghai Jiao Tong University, No.639 Zhizaoju Road, Huangpu District, Shanghai, 200011, China
| | - Cheng-Hao Yang
- Department of Vascular Surgery, Shanghai Putuo People's Hospital, School of Medicine, Tongji University, No.1291 Jiangning Road, Huangpu District, Shanghai, 200011, China.
- Department of Vascular Surgery, Shanghai Ninth People's Hospital, School of Medicine, Shanghai Jiao Tong University, No.639 Zhizaoju Road, Huangpu District, Shanghai, 200011, China.
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Kumar V, R A, Ahire JJ, Taneja NK. Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin-Producing Probiotic Strains of Lactiplantibacillus plantarum. Probiotics Antimicrob Proteins 2024; 16:152-162. [PMID: 36515890 DOI: 10.1007/s12602-022-10026-6] [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] [Accepted: 12/02/2022] [Indexed: 12/15/2022]
Abstract
Vitamin enrichment in fermented dairy products through the intervention of vitamin-producing probiotic strains during fermentation is a novel approach in the field of probioceuticals. In this study, riboflavin-enriched yogurt-based fermented milk was prepared by mixing 1% (v/v) riboflavin-producing strain [1.2 × 108 CFU/mL of Lactiplantibacillus plantarum MTCC 25432 or L. plantarum MTCC 25433 or L. plantarum MTCC 25434] with 2% (v/v) traditional yogurt cultures [Streptococcus thermophilus NCDC 295 and L. delbrueckii subsp. bulgaricus NCDC 293; each of 1.3 × 107 CFU/mL]. The yogurt-based fermented milk prepared with traditional yogurt cultures (2%, v/v) was served as a control. The prepared yogurt-based fermented milk samples were analyzed and compared for riboflavin content, antimicrobial activity, physicochemical, and functional properties. As a result, the yogurt-based fermented milk prepared with L. plantarum MTCC 25432 produced a significantly higher amount of riboflavin (2.49 mg/L) as compared with MTCC 25433 (2.33 mg/L), MTCC 25434 (2.14 mg/L), and control (1.70 mg/L). The probiotic supplementation to yogurt cultures maintained the pH and titratable acidity in the range of 4.1-4.4 and 1.0-1.05% (lactic acid/100 mL), as recommended by Indian yogurt standards. The rheological, texture, and antimicrobial properties of yogurt-based fermented milk were enhanced with the addition of riboflavin-producing probiotic strains. Moreover, all yogurt-based fermented milk samples prepared in this study were acceptable as per the sensory evolution scores. In conclusion, the use of riboflavin-producing L. plantarum strains along with standard yogurt cultures could be the best approach to enhancing riboflavin content in yogurt-based fermented milk and fulfilling the daily riboflavin requirement in humans.
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Affiliation(s)
- Vikram Kumar
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India
| | - Amrutha R
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India
| | - Jayesh J Ahire
- Advanced Enzyme Technologies Limited, Thane, Mumbai, India
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India.
- Centre for Advanced Translational Research in Food Nanobiotechnology (CATR-FNB), NIFTEM, Sonepat, Haryana, India.
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Gholamhosseinpour A, Hashemi SMB, Safari F, Kerboua K. Impact of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 on the safety and bioactive properties of stirred yoghurt during storage. ULTRASONICS SONOCHEMISTRY 2024; 102:106726. [PMID: 38113583 PMCID: PMC10772289 DOI: 10.1016/j.ultsonch.2023.106726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/05/2023] [Accepted: 12/11/2023] [Indexed: 12/21/2023]
Abstract
In this study, the effects of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 (100 W, 30 kHz, 3 min) on the safety and bioactive properties of stirred yoghurt during storage (4 °C for 21 days) were investigated. The results showed that sonicated cultures were more effective in reducing pathogens than untreated ones. The highest antioxidant activity (DPPH and ABTS), α-glucosidase and α-amylase inhibition capacity were found in yoghurt containing sonicated probiotic + sonicated yoghurt starter cultures (P + Y + ). The highest amount of peptides (12.4 mg/g) was found in P + Y + yoghurts at the end of the storage time. There were not significant differences between the exopolysaccharide content of P + Y+ (17.30 mg/L) and P + Y- (17.20 mg/L) yoghurts, although it was significantly (P ≤ 0.05) higher than the other samples. The use of ultrasonicated cultures could enhance the safety of stirred yoghurt and improve its functional and bioactive properties.
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Affiliation(s)
| | | | - Fatemeh Safari
- Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran
| | - Kaouther Kerboua
- National Higher School of Technology and Engineering, Department of Process and Energy Engineering, 23005 Annaba, Algeria
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Moiseenko KV, Glazunova OA, Savinova OS, Shabaev AV, Fedorova TV. Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture. Foods 2023; 12:4238. [PMID: 38231606 DOI: 10.3390/foods12234238] [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: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the L. paracasei probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: Streptococcus thermophilus 16t and either Lactobacillus delbrueckii Lb100 or L. delbrueckii Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with L. paracasei had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of L. paracasei KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
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Affiliation(s)
- Konstantin V Moiseenko
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga A Glazunova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga S Savinova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Alexander V Shabaev
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Tatyana V Fedorova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
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Fatemi SF, Irankhah K, Kruger J, Bruins MJ, Sobhani SR. Implementing micronutrient fortification programs as a potential practical contribution to achieving sustainable diets. NUTR BULL 2023; 48:411-424. [PMID: 37503811 DOI: 10.1111/nbu.12630] [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: 02/22/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 07/29/2023]
Abstract
Due to sustainability concerns related to current diets and environmental challenges, it is crucial to have sound policies to protect human and planetary health. It is proposed that sustainable diets will improve public health and food security and decrease the food system's effect on the environment. Micronutrient deficiencies are a well-known major public health concern. One-third to half of the world's population suffers from nutrient deficiencies, which have a negative impact on society in terms of unrealised potential and lost economic productivity. Large-scale fortification with different micronutrients has been found to be a useful strategy to improve public health. As a cost-effective strategy to improve micronutrient deficiency, this review explores the role of micronutrient fortification programmes in ensuring the nutritional quality (and affordability) of diets that are adjusted to help ensure environmental sustainability in the face of climate change, for example by replacing some animal-sourced foods with nutrient-dense, plant-sourced foods fortified with the micronutrients commonly supplied by animal-sourced foods. Additionally, micronutrient fortification considers food preferences based on the dimensions of a culturally sustainable diet. Thus, we conclude that investing in micronutrient fortification could play a significant role in preventing and controlling micronutrient deficiencies, improving diets and being environmentally, culturally and economically sustainable.
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Affiliation(s)
- Seyedeh Fatemeh Fatemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Kiyavash Irankhah
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | | | - Seyyed Reza Sobhani
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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Otolowo DT, Omosebi OM, Araoye KT, Ernest TE, Osundahunsi OF. Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00093-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThe consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose intolerance and vegans. Soymilk, as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals, vitamins, microbial, and sensory properties of the products using the established methods. Significant differences (p < 0.05) exits among the yoghurt samples in the micronutrient contents. The soymilk substitution produced yoghurts with trace/macro mineral contents’ range of 0.14–28.50 mg/100 g and vitamin contents (ranged 0.02–0.43 mg/100 g) that were of comparable range of values with the yoghurt made with 100% cow’s milk (0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins). Generally, no significant difference (p < 0.05) was observed in most of the sensory attributes evaluated (range 8.00–8.01) in the entire samples (except in the 100% soymilk yoghurt). The microbial analysis proved the safety of the entire products for consumption. These showed the positive effect of substituting soymilk for cow’s milk at all the levels used, thus, the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100% soymilk substitution and enjoy the functional health benefits of yoghurt. Also, the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man.
Graphical abstract
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Natural Compounds and Products from an Anti-Aging Perspective. Molecules 2022; 27:molecules27207084. [PMID: 36296673 PMCID: PMC9610014 DOI: 10.3390/molecules27207084] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/17/2022] Open
Abstract
Aging is a very complex process that is accompanied by a degenerative impairment in many of the major functions of the human body over time. This inevitable process is influenced by hereditary factors, lifestyle, and environmental influences such as xenobiotic pollution, infectious agents, UV radiation, diet-borne toxins, and so on. Many external and internal signs and symptoms are related with the aging process and senescence, including skin dryness and wrinkles, atherosclerosis, diabetes, neurodegenerative disorders, cancer, etc. Oxidative stress, a consequence of the imbalance between pro- and antioxidants, is one of the main provoking factors causing aging-related damages and concerns, due to the generation of highly reactive byproducts such as reactive oxygen and nitrogen species during the metabolism, which result in cellular damage and apoptosis. Antioxidants can prevent these processes and extend healthy longevity due to the ability to inhibit the formation of free radicals or interrupt their propagation, thereby lowering the level of oxidative stress. This review focuses on supporting the antioxidant system of the organism by balancing the diet through the consumption of the necessary amount of natural ingredients, including vitamins, minerals, polyunsaturated fatty acids (PUFA), essential amino acids, probiotics, plants’ fibers, nutritional supplements, polyphenols, some phytoextracts, and drinking water.
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Helal A, Cattivelli A, Conte A, Tagliazucchi D. In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt. Molecules 2022; 27:6843. [PMID: 36296436 PMCID: PMC9607598 DOI: 10.3390/molecules27206843] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/06/2022] [Accepted: 10/08/2022] [Indexed: 10/13/2023] Open
Abstract
Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry. The results from coffee-fortified yogurt were compared with fermented coffee and plain yogurt. Coffee-fortified yogurt had higher total phenolic content and antioxidant activity compared to plain yogurt. However, the total phenolic compounds found in coffee-fortified yogurt represented only 38.9% of the original content in coffee. Caffeoylquinic acids were the most abundant phenolic compounds in coffee. Fermented coffee and coffee-fortified yogurt displayed lower amounts of individual phenolic compounds with respect to coffee (69.8% and 52.4% of recovery, respectively). A protective effect of the yogurt matrix on total and individual coffee phenolic compounds has been observed after in vitro digestion, resulting in a higher bioaccessibility in comparison with digested fermented coffee. Moreover, coffee-fortified yogurt showed the highest antioxidant values after digestion. These findings clearly demonstrate that coffee-fortified yogurt can be considered a significant source of bioaccessible hydroxycinnamic acids, besides its health benefits as a fermented dairy product.
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Affiliation(s)
- Ahmed Helal
- Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour 22516, Egypt
| | - Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
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The Gut Microbiome among Postmenopausal Latvian Women in Relation to Dietary Habits. Nutrients 2022; 14:nu14173568. [PMID: 36079824 PMCID: PMC9460340 DOI: 10.3390/nu14173568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 08/25/2022] [Accepted: 08/26/2022] [Indexed: 11/17/2022] Open
Abstract
In recent years, many studies have been initiated to characterise the human gut microbiome in relation to different factors like age, lifestyle, and dietary habits. This study aimed to evaluate the impact of yoghurt intake on the gut microbiome among postmenopausal women and how overall dietary habits modulate the gut microbiome. In total, 52 participants were included in the study and two groups—a control (n = 26) and experimental group (n = 26)—were established. The study was eight weeks long. Both study groups were allowed to consume a self-selected diet, but the experimental group had to additionally consume 175 g of plain organic milk yoghurt on a daily basis for eight weeks. In addition, a series of questionnaires were completed, including a questionnaire on the subject’s sociodemographic background, health status, and lifestyle factors, as well as a food frequency questionnaire. Stool samples were collected for the analysis of the gut microbiome (both prior to and after the eight weeks of the study). Sequencing of V4-V5 regions of the 16S rRNA gene was used to determine the bacterial composition of stool samples. The dominant phylum from the gut microbiome was Firmicutes (~70% to 73%), followed by Bacteroidota (~20% to 23%). Although no significant changes in the gut microbiome were related to daily consumption of yoghurt, we report that consumption of food products like grains, grain-based products, milk and milk products, and beverages (tea, coffee) is associated with differences in the composition of the gut microbiome. Establishing nutritional strategies to shape the gut microbiome could contribute to improved health status in postmenopausal women, but further research is needed.
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Bulut M, Adal E, Aktar T. Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Menekse Bulut
- Research Center for Redox Applications in Foods (RCRAF) Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application, and Research Center Igdir University Igdir Turkey
- Department of Food Engineering, Faculty of Engineering Igdir University Igdir Turkey
| | - Eda Adal
- Department of Gastronomy and Culinary Art, Faculty of Tourism Iskenderun Technical University İskenderun Turkey
| | - Tugba Aktar
- Department of Food Engineering, Faculty of Engineering Alanya Alaaddin Keykubat University Antalya Turkey
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12
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Soliman TN, Mohammed DM, El-Messery TM, Elaaser M, Zaky AA, Eun JB, Shim JH, El-Said MM. Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats. Front Nutr 2022; 9:929977. [PMID: 35845781 PMCID: PMC9278961 DOI: 10.3389/fnut.2022.929977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 06/01/2022] [Indexed: 11/19/2022] Open
Abstract
Plant-derived phenolic compounds have numerous biological effects, including antioxidant, anti-inflammatory, and neuroprotective effects. However, their application is limited because they are degraded under environmental conditions. The aim of this study was to microencapsulate plant phenolic extracts using a complex coacervation method to mitigate this problem. Red beet (RB), broccoli (BR), and spinach leaf (SL) phenolic extracts were encapsulated by complex coacervation. The characteristics of complex coacervates [zeta potential, encapsulation efficiency (EE), FTIR, and morphology] were evaluated. The RB, BR, and SL complex coacervates were incorporated into an ultrafiltered (UF) cheese system. The chemical properties, pH, texture profile, microstructure, and sensory properties of UF cheese with coacervates were determined. In total, 54 male Sprague–Dawley rats were used, among which 48 rats were administered an oral dose of AlCl3 (100 mg/kg body weight/d). Nutritional and biochemical parameters, including malondialdehyde, superoxide dismutase, catalase, reduced glutathione, nitric oxide, acetylcholinesterase, butyrylcholinesterase, dopamine, 5-hydroxytryptamine, brain-derived neurotrophic factor, and glial fibrillary acidic protein, were assessed. The RB, BR, and SL phenolic extracts were successfully encapsulated. The RB, BR, and SL complex coacervates had no impact on the chemical composition of UF cheese. The structure of the RB, BR, and SL complex coacervates in UF cheese was the most stable. The hardness of UF cheese was progressively enhanced by using the RB, BR, and SL complex coacervates. The sensory characteristics of the UF cheese samples achieved good scores and were viable for inclusion in food systems. Additionally, these microcapsules improved metabolic strategies and neurobehavioral systems and enhanced the protein biosynthesis of rat brains. Both forms failed to induce any severe side effects in any experimental group. It can be concluded that the microencapsulation of plant phenolic extracts using a complex coacervation technique protected rats against AlCl3-induced neuroinflammation. This finding might be of interest to food producers and researchers aiming to deliver natural bioactive compounds in the most acceptable manner (i.e., food).
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Affiliation(s)
- Tarek N. Soliman
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
| | - Dina Mostafa Mohammed
- Department of Nutrition and Food Sciences, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
| | - Tamer M. El-Messery
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
| | - Mostafa Elaaser
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
| | - Ahmed A. Zaky
- Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
- *Correspondence: Ahmed A. Zaky,
| | - Jong-Bang Eun
- Department of Food Science and Technology, Chonnam National University, Gwangju, South Korea
| | - Jae-Han Shim
- Natural Products Chemistry Laboratory, Biotechnology Research Institute, Chonnam National University, Gwangju, South Korea
- Jae-Han Shim,
| | - Marwa M. El-Said
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
- Marwa M. El-Said,
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13
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Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136558] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected starter cultures enriched with Bifidobacterium bifidum. The GC-FID method was used to determine the fatty acid composition of those dairy products. To analyze the contents of microelements (copper, manganese, iron, and zinc) and macroelements (magnesium, calcium) flame atomic absorption spectrometry was used. The content of phosphorus was determined with the usage of the colorimetric method and the contents of sodium and potassium with emission method. Data analysis showed that such technologies as milk pasteurization and milk fermentation had a significant impact on the fatty acid profile and contents of micro- and macroelements. The lipid quality indices: atherogenicity index (AI), index thrombogenicity (TI), hypocholesterolemic/hypercholesterolemic index (H/H), and (n − 6)/(n − 3) ratio, were at similar levels in raw and pasteurized milk and yogurts produced. Starter culture type affected the content of cis-9, trans-11 CLA C18:2 acid in yogurts. Out of the starter cultures applied in the study, only the FD-DVS YC-X16 Yo-Flex starter culture with BB-12 caused a significant (p < 0.05) increase in CLA content. The CLA content of the yogurts produced using this starter culture was 2.67 mg/g fat. In raw milk, pasteurized milk, and the second batch of yogurts, the content of cis-9, trans-11 C18:2 acid was significantly lower and reached 2.26 mg/g fat, 2.17 mg/g fat, and 2.30 mg/g fat, respectively. The study indicated that, when it comes to being a source of minerals, yogurts were better than milk. Yogurts were also characterized by significantly (p < 0.05) higher contents of all micro- and macroelements taken into account in this study than the raw milk used to produce them.
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14
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Naomi R, Rusli RNM, Balan SS, Othman F, Jasni AS, Jumidil SH, Bahari H, Yazid MD. E. tapos Yoghurt-A View from Nutritional Composition and Toxicological Evaluation. Foods 2022; 11:1903. [PMID: 35804719 PMCID: PMC9265303 DOI: 10.3390/foods11131903] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/14/2022] [Accepted: 06/14/2022] [Indexed: 02/04/2023] Open
Abstract
Elateriospermum tapos (E. tapos) is a natural tropical plant that possess a wide range of health benefits. Recent discovery proves that E. tapos extract is able to reduce weight, increase cognitive performance, and ameliorate anxiety and stress hormone. However, this extraction has not been incorporated into yoghurt, and no toxicity studies have been done previously to prove its safety. Thus, this study was aimed to formulate the ethanolic extracted E. tapos into yoghurt and access the toxicological effects on rodents. Forty female Sprague Dawley (SD) rats were used in this study and force fed with either one of the following doses of 250, 500, 1000, or 2000 mg/kg, while the control group received normal saline. The nutritional analysis result showed that the newly formulated yoghurt comprised 328 kJ of energy per 100 mL of servings, 3.6 g of fats, 8.2 g of carbohydrates, 2.7 g of total protein, and 1.2 g of fibre. The peak intensity of Lactobacillus species was observed at 1.6 × 105 CFU/g with a titratable acidity as lactic acid of 0.432 CFU/g, indicating the ability of the formulated yoghurt in stimulating the growth of Lactobacilli. In the experimental study, the E. tapos yoghurt in a single dose (2000 mg/kg) did not show any treatment related to toxicity in any of the rats observed in an additional 14 days. There were no changes in body weight, food and water intake, plasma biochemistry (ALT, AST, ALP, and creatinine), haematological products, and organ weights of the treated groups compared to the subacute control groups. Histological examination of all organs including liver, heart, and kidney were comparable to the control groups. In toto, oral consumptions of E. tapos yoghurt did not induce any adverse effects on rodents.
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Affiliation(s)
- Ruth Naomi
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
| | - Rusydatul Nabila Mahmad Rusli
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
| | - Santhra Segaran Balan
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
- Faculty of Health and Life Sciences, Management and Science University, Shah Alam 40100, Malaysia
| | - Fezah Othman
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Azmiza Syawani Jasni
- Department of Medical Microbiology and Parasitology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Siti Hadizah Jumidil
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
| | - Hasnah Bahari
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
| | - Muhammad Dain Yazid
- Centre for Tissue Engineering and Regenerative Medicine, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur 56000, Malaysia
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15
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Rice yogurt with various beans fermented by lactic acid bacteria from kimchi. Food Sci Biotechnol 2022; 31:819-825. [DOI: 10.1007/s10068-022-01096-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 12/19/2021] [Accepted: 05/02/2022] [Indexed: 12/26/2022] Open
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16
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Effects of Icelandic yogurt consumption and resistance training in healthy untrained older males. Br J Nutr 2022; 127:1334-1342. [PMID: 34121642 DOI: 10.1017/s0007114521002166] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Due to the important roles of resistance training and protein consumption in the prevention and treatment of sarcopenia, we assessed the efficacy of post-exercise Icelandic yogurt consumption on lean mass, strength and skeletal muscle regulatory factors in healthy untrained older males. Thirty healthy untrained older males (age = 68 ± 4 years) were randomly assigned to Icelandic yogurt (IR; n 15, 18 g of protein) or an iso-energetic placebo (PR; n 15, 0 g protein) immediately following resistance training (3×/week) for 8 weeks. Before and after training, lean mass, strength and skeletal muscle regulatory factors (insulin-like growth factor-1 (IGF-1), transforming growth factor-beta 1 (TGF-β1), growth differentiation factor 15 (GDF15), Activin A, myostatin (MST) and follistatin (FST)) were assessed. There were group × time interactions (P < 0·05) for body mass (IR: Δ 1, PR: Δ 0·7 kg), BMI (IR: Δ 0·3, PR: Δ 0·2 kg/m2), lean mass (IR: Δ 1·3, PR: Δ 0·6 kg), bench press (IR: Δ 4, PR: 2·3 kg), leg press (IR: Δ 4·2, PR: Δ 2·5 kg), IGF-1 (IR: Δ 0·5, Δ PR: 0·1 ng/ml), TGF-β (IR: Δ - 0·2, PR: Δ - 0·1 ng/ml), GDF15 (IR: Δ - 10·3, PR: Δ - 4·8 pg/ml), Activin A (IR: Δ - 9·8, PR: Δ - 2·9 pg/ml), MST (IR: Δ - 0·1, PR: Δ - 0·04 ng/ml) and FST (IR: Δ 0·09, PR: Δ 0·03 ng/ml), with Icelandic yogurt consumption resulting in greater changes compared with placebo. The addition of Icelandic yogurt consumption to a resistance training programme improved lean mass, strength and altered skeletal muscle regulatory factors in healthy untrained older males compared with placebo. Therefore, Icelandic yogurt as a nutrient-dense source and cost-effective supplement enhances muscular gains mediated by resistance training and consequently may be used as a strategy for the prevention of sarcopenia.
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17
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Islam SMR, Tanzina AY, Foysal MJ, Hoque MN, Rumi MH, Siddiki AMAMZ, Tay ACY, Hossain MJ, Bakar MA, Mostafa M, Mannan A. Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh. Sci Rep 2021; 11:22667. [PMID: 34811394 PMCID: PMC8608820 DOI: 10.1038/s41598-021-01852-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Accepted: 10/27/2021] [Indexed: 11/09/2022] Open
Abstract
Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh. Microbial diversity was analyzed through high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region. From nutritional analysis, significantly (P < 0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt. Following the classification of Illumina sequences, 84.86% and 72.14% of reads were assigned to bacterial and fungal genera, respectively, with significantly higher taxonomic richness in sour yogurt prepared from buffalo. A significant difference in bacterial (Ppermanova = 0.001) and fungal (Ppermanova = 0.013) diversity between sweet and sour yogurt was recorded. A total of 76 bacterial and 70 fungal genera were detected across these samples which were mostly represented by Firmicutes (92.89%) and Ascomycota (98%) phyla, respectively. This is the first study that accentuates nutritional profiles and microbiome diversity of Bangladeshi yogurt which are crucial in determining both active and passive health effects of yogurt consumption in individuals.
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Affiliation(s)
- S M Rafiqul Islam
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh.
| | - Afsana Yeasmin Tanzina
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh
| | - Md Javed Foysal
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, 6102, Australia
- Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - M Nazmul Hoque
- Department of Gynecology, Obstetrics and Reproductive Health, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Meheadi Hasan Rumi
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh
| | - A M A M Zonaed Siddiki
- Department of Pathology and Parasitology, Chattogram Veterinary and Animal Sciences University, Chattogram, 4225, Bangladesh
| | - Alfred Chin-Yen Tay
- Helicobacter Research Laboratory, The Marshall Centre, University of Western Australia, Perth, WA, 6009, Australia
| | - M Jakir Hossain
- Forest Chemistry Division, Bangladesh Forest Research Institute, Chattogram, 4211, Bangladesh
| | - Muhammad Abu Bakar
- Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Chattogram, 4220, Bangladesh
| | - Mohammad Mostafa
- Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Chattogram, 4220, Bangladesh
| | - Adnan Mannan
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh.
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18
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Associations between frequency of yogurt consumption and nutrient intake and diet quality in the United Kingdom. J Nutr Sci 2021; 10:e85. [PMID: 34733497 PMCID: PMC8532067 DOI: 10.1017/jns.2021.63] [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: 07/20/2021] [Accepted: 07/30/2021] [Indexed: 11/06/2022] Open
Abstract
Little is known on the association between frequency of yogurt consumption and dietary intake in the United Kingdom (UK). The aim of the present study was to examine associations between frequency of yogurt consumption and dietary outcomes in children (n 1912, age 9⋅6 ± 0⋅1 years, 51 % boys) and adults (n 2064, age 48⋅7 ± 0⋅5 years, 49 % men) using cross-sectional data from the National Diet and Nutrition Survey rolling programme year 7 to year 9 (2014/15-2016/17). The frequency of yogurt consumption was determined by the number of days with yogurt reported in 4-d food diaries and participants were classified as non-eaters, occasional eaters (1-2 d of consumption) or regular eaters (3-4 d of consumption). Dietary outcomes were estimated from food diaries. The frequency of yogurt consumption was positively associated with intake of key vitamins and minerals such as thiamin, riboflavin, vitamin C, potassium, calcium, magnesium, phosphorus and iodine in both children and adults (all P < 0⋅0018), as well as higher intake of total dairy (P < 0⋅0001 for both children and adults). Regular yogurt eaters were more likely to meet or exceed nutrient recommendations for vitamins and minerals such as vitamin A, riboflavin, folate, potassium, calcium, magnesium, zinc and iodine (all P < 0⋅001). Diet quality was positively associated with frequency of yogurt consumption in children (P = 0⋅045) and adults (P < 0⋅001). No association between yogurt consumption and free sugar intake was found (P = 0⋅49 for children and P = 0⋅29 for adults). The study suggests that frequency of yogurt consumption is associated with better dietary intake and diet quality in children and adults in the UK.
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19
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Gouda AS, Adbelruhman FG, Sabbah Alenezi H, Mégarbane B. Theoretical benefits of yogurt-derived bioactive peptides and probiotics in COVID-19 patients - A narrative review and hypotheses. Saudi J Biol Sci 2021; 28:5897-5905. [PMID: 34177317 PMCID: PMC8213517 DOI: 10.1016/j.sjbs.2021.06.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/02/2021] [Accepted: 06/14/2021] [Indexed: 01/09/2023] Open
Abstract
The world is currently facing a frightening coronavirus disease-2019 (COVID-19) epidemic. Severity of COVID-19 presentation is highly variable among infected individuals with increasingly recognized risk factors. Although observational studies suggested lower COVID-19 severity in populations consuming fermented foods, no controlled study investigated the role of diet. Yogurt, a fermented dairy product, exhibits interesting properties related to the presence of bioactive peptides and probiotics that may play a beneficial role in COVID-19 presentation and outcome. Peptides contained in yogurt are responsible for angiotensin-converting enzyme-inhibitory, bradykinin potentiating, antiviral, anti-inflammatory, antithrombotic, and antioxidant effects. The types and activity of these peptides vary widely depending on their amino acid sequence, on the probiotics used in yogurt production and on intestinal digestion. Additionally, probiotics used in yogurt exhibit direct angiotensin-converting enzyme-inhibitory, antiviral and immune boosting activities. Since COVID-19 pathogenesis involves angiotensin II accumulation and bradykinin deficiency, yogurt bioactive peptides appear as potentially beneficial. Therefore, epidemiological investigations and randomized controlled clinical trials to evaluate the exact role of yogurt consumption on COVID-19 manifestations and outcome should be encouraged.
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Affiliation(s)
- Ahmed S. Gouda
- National Egyptian Center for Toxicological Researches, Faculty of Medicine, Cairo University, Cairo, Egypt,Poison Control and Forensic Chemistry Center, Northern Borders, Ministry of Health, Saudi Arabia
| | - Fatima G. Adbelruhman
- Department of Clinical Pathology, Faculty of Medicine, Al-Azhar University, Cairo, Egypt
| | - Hamedah Sabbah Alenezi
- Poison Control and Forensic Chemistry Center, Northern Borders, Ministry of Health, Saudi Arabia
| | - Bruno Mégarbane
- Department of Medical and Toxicological Critical Care, Lariboisière Hospital, University of Paris, INSERM UMRS-1144, Paris, France,Corresponding author at: Department of Medical and Toxicological Critical Care, Lariboisière Hospital, Paris University, Paris, France.
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20
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Mahdavifar B, Hosseinzadeh M, Salehi-Abargouei A, Mirzaei M, Vafa M. The association between dairy products and psychological disorders in a large sample of Iranian adults. Nutr Neurosci 2021; 25:2379-2389. [PMID: 34514970 DOI: 10.1080/1028415x.2021.1969065] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
BACKGROUND Dairy products contain certain nutrients that are useful in mental disorders. This study aimed to assess the associations between dairy products and psychological disorders in a large sample of Iran, a Middle Eastern country. METHODS This cross-sectional study was undertaken on 7387 adults. Data on dietary intakes were obtained using a validated Food Frequency Questionnaire. Psychological health was assessed by the Iranian validated version of depression, anxiety, and stress scale 21. Multivariable logistic regression analysis was performed to analyze the association between dairy intake and psychological disorders. RESULTS After adjustment for potential confounders, total milk consumption (OR for the highest vs. lowest tertile: 0.73, 0.58-0.92) and total yogurt consumption (0.78, 0.62-0.97) were associated with decreased odds of depression. An inverse relationship was found between total dairy (0.73, 95% CI 0.590.91), total milk (0.72; 0.58-0.88), kashk (0.79, 0.65-0.96), and yogurt drink (0.80, 95% CI 0.65-0.98) consumption and anxiety symptoms. Higher intake of cheese was related to greater odds of stress (1.52, 1.02-2.26). No association was found between the consumption of high-fat dairy, low-fat dairy, low-fat milk, low-fat yogurt, high-fat yogurt, cheese, kashk, yogurt drink, and depression. Also, there is no association between dairy products and stress symptoms. This association was significant among men and women and high-fat and low-fat products in the total adjusted stratified analysis models. CONCLUSIONS Findings of this study revealed that both high-fat and low-fat dairy products are associated with a reduced prevalence of psychological disorders. Still, more prospective studies are required to confirm these associations.
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Affiliation(s)
- Baharak Mahdavifar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Mahdieh Hosseinzadeh
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Amin Salehi-Abargouei
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Masoud Mirzaei
- Yazd Cardiovascular Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mohammadreza Vafa
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
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21
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Cichońska P, Pudło E, Wojtczak A, Ziarno M. Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt. Foods 2021; 10:foods10092140. [PMID: 34574249 PMCID: PMC8469215 DOI: 10.3390/foods10092140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/01/2021] [Accepted: 09/08/2021] [Indexed: 01/22/2023] Open
Abstract
The present study aimed to analyze the effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt. In the first stage of the research, the optimal dose of flaxseed was determined. In the second stage of the research, it was assessed whether the selected qualities of yogurt were affected by the form of flaxseed (whole or milled) and the time of addition (before or after fermentation). The yogurts obtained were stored at 5 °C for 21 days, and the changes in active acidity, apparent viscosity, syneresis, and the number of yogurt bacteria were determined. The results of the second stage of the study were subjected to two-way analysis of variance (ANOVA) (p < 0.05). The study showed that the addition of milled flaxseed to yogurts in the amount of 1% was optimal. Time and form of flaxseed supplementation significantly influenced the changes in active acidity, apparent viscosity, and syneresis in the tested yogurts. The addition of flaxseed did not significantly change the content of yogurt bacteria. The results indicate that to achieve increased apparent viscosity and reduced syneresis, it is more advantageous to use milled flaxseed rather than whole flaxseed.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
- Correspondence:
| | - Ewelina Pudło
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
| | - Adrian Wojtczak
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology, 02-532 Warsaw, Poland;
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
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22
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Ramadan MM, El‐Said MM, El‐Messery TM, Mohamed RS. Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Manal M. Ramadan
- Chemistry of Flavour and Aroma Department National Research Centre Cairo Egypt
| | | | | | - Rasha S. Mohamed
- Nutrition and Food Sciences Department National Research Centre Cairo Egypt
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23
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Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages. Foods 2021; 10:foods10061204. [PMID: 34071759 PMCID: PMC8227866 DOI: 10.3390/foods10061204] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 05/21/2021] [Accepted: 05/25/2021] [Indexed: 02/05/2023] Open
Abstract
Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by Kluyveromyces marxianus, Brettanomyces bruxellensis, Brettanomyces claussenii, Saccharomyces cerevisiae (strain: Hornindal kveik), and IOC Be Fruits (IOCBF) S. cerevisiae, respectively. Their fermentation profiles were characterized by changes in density, pH, cell count, and concentrations of ethanol and organic acids. The prototypes were also evaluated on 26 sensory attributes, which were generated through a training session with 14 participants. While S. cerevisiae (IOCBF) underwent the fastest fermentation (8 days) and B. claussenii the slowest (21 days), K. marxianus and S. cerevisiae (Hornindal kveik) showed similar fermentation rates, finishing on day 20. The change in pH of the fermentate was similar for all five strains (from around 4.45 to between 4.25 and 4.31). Cell counts remained stable throughout the fermentation for all five strains (at around 6 log colony-forming units (CFU)/mL) except in the case of S. cerevisiae (Hornindal kveik), which ultimately decreased by 1.63 log CFU/mL. B. bruxellensis was the only strain unable to utilize all of the sugars in the substrate, with residual galactose remaining after fermentation. While both S. cerevisiae (IOCBF)- and B. claussenii-fermented samples were characterized by a fruity apple aroma, the former also had an aroma characteristic of lactic acid, dairy products, bakeries and yeast. A chemical odor characteristic of petroleum, gasoline or solvents, was perceived in samples fermented by B. bruxellensis and K. marxianus. An aroma of poorly aged or rancid cheese or milk also resulted from B. bruxellensis fermentation. In terms of appearance and mouthfeel, the S. cerevisiae (IOCBF)-fermented sample was rated the cloudiest, with the heaviest body. This study provides a toolkit for product development in a potential dairy-based category of fermented alcoholic beverages, which can increase revenue for the dairy industry by upcycling the common waste product YAW.
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24
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Szołtysik M, Kucharska AZ, Dąbrowska A, Zięba T, Bobak Ł, Chrzanowska J. Effect of Two Combined Functional Additives on Yoghurt Properties. Foods 2021; 10:1159. [PMID: 34064052 PMCID: PMC8224028 DOI: 10.3390/foods10061159] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/11/2021] [Accepted: 05/19/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3-8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts' color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.
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Affiliation(s)
- Marek Szołtysik
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland;
| | - Anna Dąbrowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
| | - Tomasz Zięba
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland;
| | - Łukasz Bobak
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
| | - Józefa Chrzanowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
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Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder. Journal of Food Science and Technology 2021; 58:2431-2440. [PMID: 33967339 DOI: 10.1007/s13197-020-04835-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2020] [Accepted: 10/01/2020] [Indexed: 10/23/2022]
Abstract
Peanut is an important crop grown worldwide. Peanut skin, the byproduct of peanut processing is a valuable byproduct due to its content of many functional components. Therefore, this study aimed to evaluate the effect of fortification of yoghurt with peanut skin extract powder (PSEP) at 50, 100 and 200 mg/L milk on the antioxidant activity (radical scavenging activity RSA%) and some quality characteristics of the resultant yoghurt during cold storage. The obtained results revealed that total phenolic content of PSEP is 109.46 mg GAE/g while it's radical scavenging activity % reached 90.57%. Fortification of yoghurt with PSEP increased the apparent viscosity, antioxidant activity, and total phenolic, acetaldehyde, and diacetyl contents as compared to control, while the syneresis of fortified yoghurt was reduced. Microbiological analysis showed that fresh control yoghurt had the highest counts of Streptococcus thermophilus and Lactobacillus bulgaricus and decreased at the end of storage in all treatments. Both control and T1 (the low concentration of PSEP) gained the highest acceptability; therefore, it was recommended that fortification of yoghurt with 50 mg of PSEP/L is more preferable than the other concentrations. In addition, it could be considered as a natural antioxidant source in formulating functional yoghurt either in industrial and/or small industrial scale.
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Mohammadi S, Keshavarzi M, Kazemi A, Berizi E, Mohsenpour MA, Ghaffarian‐Bahraman A. Occurrence of aflatoxin M 1 in yogurt of five countries in west Asia region: A systematic review and meta‐analysis. J Food Saf 2021. [DOI: 10.1111/jfs.12897] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Salman Mohammadi
- Department of Clinical Nutrition School of Nutrition and Food Sciences, Shiraz University of Medical Sciences Shiraz Iran
| | - Majid Keshavarzi
- Department of Environmental Health Engineering School of Public Health, Sabzevar University of Medical Sciences Sabzevar Iran
| | - Asma Kazemi
- Nutrition Research Center Shiraz University of Medical Sciences Shiraz Iran
| | - Enayat Berizi
- Department of Food Hygiene and Quality Control School of Nutrition and Food Sciences, Shiraz University of Medical Sciences Shiraz Iran
| | - Mohammad Ali Mohsenpour
- Department of Clinical Nutrition School of Nutrition and Food Sciences, Shiraz University of Medical Sciences Shiraz Iran
| | - Ali Ghaffarian‐Bahraman
- Occupational Environment Research Center Rafsanjan University of Medical Sciences Rafsanjan Iran
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Raikos V, Pirie LP, Gürel S, Hayes HE. Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability. Molecules 2021; 26:molecules26061504. [PMID: 33801934 PMCID: PMC7998933 DOI: 10.3390/molecules26061504] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/05/2021] [Accepted: 03/07/2021] [Indexed: 01/04/2023] Open
Abstract
Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consumer demands and further increase the nutritional value of this product, this work aimed to fortify yogurt with vitamin E by using emulsification as the method of encapsulation. The effects of thermal processing and chilled storage on the physicochemical stability of the yogurt-based beverage was investigated. Vitamin E was only minorly affected by bulk pasteurization at 63 °C for 30 min and remained stable during storage at 4 °C for 28 days. Fortified samples showed increased in vitro antioxidant activity compared with non-fortified samples. Lactic acid bacterial counts were above the minimum recommended levels (>106 cfu/g) after processing and storage. In conclusion, this work has demonstrated that emulsification can be an effective strategy for developing yogurt-based products fortified with fat soluble vitamins.
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Affiliation(s)
- Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK; (L.P.P.); (S.G.); (H.E.H.)
- Correspondence: ; Tel.: + 44-(0)-1224-438581
| | - Lynn P. Pirie
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK; (L.P.P.); (S.G.); (H.E.H.)
| | - Sati Gürel
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK; (L.P.P.); (S.G.); (H.E.H.)
- Department of Nutrition and Dietetics, Health Science Faculty of Trakya University, 22030 Edirne, Turkey
| | - Helen E. Hayes
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK; (L.P.P.); (S.G.); (H.E.H.)
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Yanni AE, Kartsioti K, Karathanos VT. The role of yoghurt consumption in the management of type II diabetes. Food Funct 2020; 11:10306-10316. [PMID: 33211046 DOI: 10.1039/d0fo02297g] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Enrichment of yoghurt with specific ingrdients beneficially affects the management of Type II Diabetes Mellitus (DMII). As far as the role of yoghurt in the management of DMII is concerned, the limited number of randomized clinical trials (RCTs) which have been conducted suggest that daily intake of yoghurt enriched with vitamin D and/or calcium as well as probiotics positively influences glycemic regulation and may contribute to more effective control of the disease. It is argued that the various ingredients which are already contained in the complex matrix of food, such as bioactive peptides, calcium, B-complex vitamins and beneficial microbes, as well as the fact that it can be used as a vehicle for the inclusion of other effective ingredients can have an impact on the metabolic control of diabetic patients. The aim of this review is to present the RCTs which have been conducted in the last decade in patients with DMII in an attempt to highlight the positive effects of yoghurt in the management of the disease.
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Affiliation(s)
- Amalia E Yanni
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
| | - Kleio Kartsioti
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
| | - Vaios T Karathanos
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
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29
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Popović N, Brdarić E, Đokić J, Dinić M, Veljović K, Golić N, Terzić-Vidojević A. Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro. Microorganisms 2020; 8:E1586. [PMID: 33076224 PMCID: PMC7602395 DOI: 10.3390/microorganisms8101586] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/05/2020] [Accepted: 10/07/2020] [Indexed: 12/12/2022] Open
Abstract
Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.
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Affiliation(s)
| | | | | | | | | | | | - Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia; (N.P.); (E.B.); (J.Đ.); (M.D.); (K.V.); (N.G.)
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Agyemang PN, Akonor PT, Tortoe C, Johnsona PNT, Manu-Aduening J. Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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Hong H, Son YJ, Kwon SH, Kim SK. Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors. Food Sci Anim Resour 2020; 40:613-627. [PMID: 32734268 PMCID: PMC7372991 DOI: 10.5851/kosfa.2020.e38] [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: 04/22/2020] [Revised: 05/13/2020] [Accepted: 05/16/2020] [Indexed: 01/19/2023] Open
Abstract
Paprika is known to contain polyphenolic compounds that have good antioxidant
properties. This study was conducted to investigate the benefits of adding
paprika juice of different colors to yogurt and to determine how paprika affects
the quality characteristics of yogurt. Stirred yogurt samples supplemented with
different levels of red, orange, or yellow paprika juice were inoculated with
mixes of Streptococcus thermophilus and Lactobacillus
delbrueckii ssp. bulgaricus. Paprika addition
decreased the pH but increased titratable acidity, lactic acid bacteria (LAB)
counts, total polyphenol content (TPC), levels of vitamin A and C, and
antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts
were significantly higher than those of the control yogurt without paprika juice
(p<0.05). In particular, the viscosity of red paprika yogurt was
significantly higher than that of yogurts containing 5% orange and yellow
paprika juices (each p<0.05). The antioxidant activity of the methanol
extract of the yogurt containing 2.5% orange paprika juice was the
highest. Storage at 4°C for 15 days only slightly altered LAB counts,
antioxidant activity, and TPC of paprika yogurt. These results indicate that
paprika could be used as a natural food additive for the development of
functional yogurts.
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Affiliation(s)
- Heeok Hong
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Yoon-Jung Son
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - So Hee Kwon
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
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Rifkin SB, Giardiello FM, Zhu X, Hylind LM, Ness RM, Drewes JL, Murff HJ, Spence EH, Smalley WE, Gills JJ, Mullin GE, Kafonek D, Luna LL, Zheng W, Sears CL, Shrubsole MJ. Yogurt consumption and colorectal polyps. Br J Nutr 2020; 124:80-91. [PMID: 32077397 PMCID: PMC7438237 DOI: 10.1017/s0007114520000550] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Diet modifies the risk of colorectal cancer (CRC), and inconclusive evidence suggests that yogurt may protect against CRC. We analysed the data collected from two separate colonoscopy-based case-control studies. The Tennessee Colorectal Polyp Study (TCPS) and Johns Hopkins Biofilm Study included 5446 and 1061 participants, respectively, diagnosed with hyperplastic polyp (HP), sessile serrated polyp, adenomatous polyp (AP) or without any polyps. Multinomial logistic regression models were used to derive OR and 95 % CI to evaluate comparisons between cases and polyp-free controls and case-case comparisons between different polyp types. We evaluated the association between frequency of yogurt intake and probiotic use with the diagnosis of colorectal polyps. In the TCPS, daily yogurt intake v. no/rare intake was associated with decreased odds of HP (OR 0·54; 95 % CI 0·31, 0·95) and weekly yogurt intake was associated with decreased odds of AP among women (OR 0·73; 95 % CI 0·55, 0·98). In the Biofilm Study, both weekly yogurt intake and probiotic use were associated with a non-significant reduction in odds of overall AP (OR 0·75; 95 % CI 0·54, 1·04) and (OR 0·72; 95 % CI 0·49, 1·06) in comparison with no use, respectively. In summary, yogurt intake may be associated with decreased odds of HP and AP and probiotic use may be associated with decreased odds of AP. Further prospective studies are needed to verify these associations.
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Affiliation(s)
- Samara B. Rifkin
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Michigan, Ann Arbor, MI, USA
| | - Francis M. Giardiello
- Division of Gastroenterology and Hepatology, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Sidney Kimmel Comprehensive Cancer Center, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Department of Pathology, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Xiangzhu Zhu
- Division of Epidemiology, Department of Medicine, Vanderbilt Epidemiology Center, Vanderbilt-Ingram Cancer Center, Vanderbilt University Medical Center, Nashville, TN, USA
| | - Linda M. Hylind
- Division of Gastroenterology and Hepatology, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Reid M Ness
- Division of Gastroenterology, Hepatology and Nutrition, Vanderbilt Department of Medicine, Vanderbilt University Medical Center, Nashville, TN, USA
- Division of General Internal Medicine, Department of Medicine, Vanderbilt University School of Medicine, Nashville, TN, USA
| | - Julia L. Drewes
- Division of Infectious Diseases, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Bloomberg-Kimmel Institute for Immunotherapy, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Harvey J. Murff
- Gastroenterology Section or Geriatric Research, Department of Veterans Affairs, Education and Clinical Center (GRECC), Tennessee Valley Healthcare System, Nashville, TN, USA
| | - Emma H. Spence
- Division of Infectious Diseases, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Bloomberg-Kimmel Institute for Immunotherapy, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Walter E. Smalley
- Gastroenterology Section or Geriatric Research, Department of Veterans Affairs, Education and Clinical Center (GRECC), Tennessee Valley Healthcare System, Nashville, TN, USA
| | - Joell J. Gills
- Division of Infectious Diseases, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Department of Oncology, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Gerard E. Mullin
- Division of Gastroenterology and Hepatology, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - David Kafonek
- Division of Gastroenterology and Hepatology, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Green Spring Station Endoscopy, Lutherville, MD, USA
| | - Louis La Luna
- Digestive Disease Associates, Reading, Wyomissing, PA, USA
| | - Wei Zheng
- Division of Epidemiology, Department of Medicine, Vanderbilt Epidemiology Center, Vanderbilt-Ingram Cancer Center, Vanderbilt University Medical Center, Nashville, TN, USA
- Gastroenterology Section or Geriatric Research, Department of Veterans Affairs, Education and Clinical Center (GRECC), Tennessee Valley Healthcare System, Nashville, TN, USA
| | - Cynthia L. Sears
- Division of Gastroenterology and Hepatology, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Sidney Kimmel Comprehensive Cancer Center, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Division of Infectious Diseases, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Bloomberg-Kimmel Institute for Immunotherapy, Johns Hopkins University School of Medicine, Baltimore, MD, USA
- Department of Oncology, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Martha J. Shrubsole
- Division of Epidemiology, Department of Medicine, Vanderbilt Epidemiology Center, Vanderbilt-Ingram Cancer Center, Vanderbilt University Medical Center, Nashville, TN, USA
- Gastroenterology Section or Geriatric Research, Department of Veterans Affairs, Education and Clinical Center (GRECC), Tennessee Valley Healthcare System, Nashville, TN, USA
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El-Messery TM, El-Said MM, Shahein NM, El-Din HMF, Farrag A. Functional Yoghurt Supplemented with Extract Orange Peel Encapsulated Using Coacervation Technique. Pak J Biol Sci 2020; 22:231-238. [PMID: 31930867 DOI: 10.3923/pjbs.2019.231.238] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Orange peels (OP) as a fruit waste is a rich source of polyphenolic compounds (PC). In this research, the different concentrations of orange peel were extracted to obtain the highest PC concentration. MATERIALS AND METHODS The aqueous orange peel extracts (OPE) were encapsulated using coacervation method. Different ratios between wall materials (whey protein concentrate (WPC) and gum arabic ((GA) 3:1, 3:2 and 3:3) were investigated. The ratios between OPE and wall materials were 1:10 and 1:20. Encapsulated OPE was supplemented in yoghurt. The encapsulation efficiency (EE) was evaluated for capsules while phenolics content (PC), physiochemical and texture properties of yoghurt samples were evaluated during cold storage (fresh, 7 and 15 days). RESULTS The higher EE (95.4%) was observed when used WPC: GA at ratio 3:1 and OPE: wall materials at ratio 1:10. There aren't any significant influences on the physiochemical and texture properties of yoghurt samples. The organoleptic properties of supplemented yoghurt had gained acceptable flavor and satisfied scores from judging persons. CONCLUSION Application of microcapsules as a carrier of orange peel extract in yoghurt (WPC: GA at ratio 3:1 and OPE: wall material at ratio 1:10) had the best potential to be successfully applied.
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Sumi K, Osada K, Ashida K, Nakazato K. Lactobacillus-fermented milk enhances postprandial muscle protein synthesis in Sprague-Dawley rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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Sahinoz T, Sahinoz S. Investigation of healthy living strategies in elderly who achieved to live long and healthy. Pak J Med Sci 2020; 36:371-375. [PMID: 32292436 PMCID: PMC7150393 DOI: 10.12669/pjms.36.3.1838] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Objective To determine the lifestyles, healthy living strategies and socio-cultural characteristics of elderly people who lived long and healthy. Methods This study was a cross-sectional study. This study was conducted on 472 elderly patients, aged 80 years and over, selected by random sampling method. The socio-demographic characteristics and daily living activities of the elderly were determined by face to face interview technique using the "Elderly Questionnaire" developed by the researchers in 2018. Chi-square test was used for statistical analysis. Results Based on the average age (84) of the elderly in the research group, it was seen that they were able to exceed the average life expectancy of their fathers (72) and mothers (73). It has been found that the participants live 11-12 years longer than their parents. It was also found that more than half (51.9%) of the elderly have the habit of walking regularly every day. It was determined that the elderly mostly consumed vegetables and fruits (88.5%), milk and dairy products and meat, respectively. Conclusion The elderly stated that natural and healthy nutrition, working and staying away from stress in the top three places as the reason of their long and healthy life.
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Affiliation(s)
- Turgut Sahinoz
- Dr. Turgut Sahinoz, M.D., Public Health Specialist, Assist. Professor, Department of Health Management, Ordu University, Faculty of Health Sciences, Altinordu, Ordu, Turkey
| | - Saime Sahinoz
- Prof. Dr. Saime Sahinoz, M.D., Public Health Specialist, Department of Emergency and Disaster Management, Gumushane University, Faculty of Health Sciences, Merkez, Gumushane, Turkey
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36
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Shan S, Zheng T, Zhang C, Song X, Chen J, Shi Y, You J, Cheng G, Xiong J. Yogurt and
Streptococcus thermophilus
metabolites ameliorated telomere attrition in D‐galactose‐induced ageing mice and
t
‐BHP‐challenged HepG2 cells. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Shufang Shan
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
| | - Tianli Zheng
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
| | - Chaoxiong Zhang
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
| | - Xuejiao Song
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
| | - Jiayi Chen
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
| | - Ying Shi
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
| | - Jia You
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
| | - Guo Cheng
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
| | - Jingyuan Xiong
- Healthy Food Evaluation Research Center West China School of Public Health and West China Fourth Hospital Sichuan University 16 Renminnan Road 3rd Section Chengdu 610041 China
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Fu L, Fu S, Wang C, Xie M, Wang Y. Yogurt-sourced probiotic bacteria alleviate shrimp tropomyosin-induced allergic mucosal disorders, potentially through microbiota and metabolism modifications. Allergol Int 2019; 68:506-514. [PMID: 31262632 DOI: 10.1016/j.alit.2019.05.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 03/19/2019] [Accepted: 05/11/2019] [Indexed: 12/17/2022] Open
Abstract
BACKGROUND Shrimp tropomyosin (TM) is a major food allergen that may cause serious allergic responses, lactic acid-producing bacteria (LAPB) are believed to alleviate food allergy, but the mechanisms have not been fully clarified. The aim of this work is to investigate the mechanisms of LAPB in ameliorating food allergy-induced intestinal mucosal disorders and to investigate whether or not these disorders occur by the regulation of gut microbiota and metabolism. METHODS A TM allergy BALB/c mouse model was established, and two LAPB strains, Bifidobacterium longum (Bi) and Bacillus coagulans (Bc), were used for oral treatment in sensitized mice. The allergic mucosal disorders were assessed by histological analysis and ELISAs. Additionally, microbiota and metabolic modifications were determined by 16S rRNA gene amplicon sequencing and GC-TOF-MS, respectively. RESULTS YSPB administration suppressed TM-induced intestinal mucosal disorders, restored allergenic Th2 cell over-polarization and dysbiosis, and regulated gut arginine and proline metabolism pathways. Statistical analysis suggested the metabolites aspartate and arginine, as well as several commensal flora groups, to be the critical mediators in the process. CONCLUSIONS These data demonstrated the correlation between allergic mucosal disorder, T cell subtype differentiation, gut microbiota composition and intestinal metabolism especially the arginine and proline metabolism pathways. We also revealed the significant effects of LAPB in ameliorating food allergy and maintaining the mucosal ecosystem. This study confirmed the efficiency of LAPB in relieving food allergy, provided Bi and Bc as the potential treatment approaches, and suggested amino acid metabolism pathways might be the novel targets for potential clinical applications.
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Affiliation(s)
- Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, China
| | - Shujie Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Menghua Xie
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, China.
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38
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Liu W, Su X, Duo N, Yu J, Song Y, Sun T, Zha M, Menghe B, Zhang H, Sun Z. A survey of the relationship between functional genes and acetaldehyde production characteristics in Streptococcus thermophilus by multilocus sequence typing. J Dairy Sci 2019; 102:9651-9662. [PMID: 31495625 DOI: 10.3168/jds.2018-16203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 07/09/2019] [Indexed: 11/19/2022]
Abstract
Streptococcus thermophilus is an important bacterium used in the production of fermented dairy products. Yogurt with good flavor is preferred by consumers; thus, variation in flavor-formation characteristics among isolates is attracting attention. Here, acetaldehyde production characteristics of 30 isolates were evaluated in parallel with genotyping and multilocus sequence typing of key functional genes involved in acetaldehyde production. The results showed that isolates could be divided into 3 phenotypically distinct groups: high-acetaldehyde-yielding isolates (>10 mg/L), medium-acetaldehyde-yielding isolates (5-10 mg/L) and low-acetaldehyde-yielding (<5 mg/L) based on evaluation of acetaldehyde production during yogurt storage. These groups, distinguishable by phenotypic characteristics, were clustered in corresponding groups based on functional gene multilocus sequence typing analysis. Combining functional gene sequence analysis of 30 Strep. thermophilus isolates with phenotypic evaluation of their flavor-related characteristics (specifically acetaldehyde production) demonstrated that groups of isolates established using genotype data analysis corresponded with groups identified based on their phenotypic traits. Interestingly, the 30 isolates of Strep. thermophilus showed significant phylogenetic clustering in acetaldehyde content by functional gene and acetaldehyde content analysis. A corresponding relationship exists between functional gene phylogenetic clustering and acetaldehyde content variation.
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Affiliation(s)
- Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Xin Su
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Nala Duo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Yuqing Song
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Musu Zha
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Bilige Menghe
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China.
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Gasparri C, Perna S, Spadaccini D, Alalwan T, Girometta C, Infantino V, Rondanelli M. Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. J Dairy Sci 2019; 102:8587-8603. [PMID: 31400903 DOI: 10.3168/jds.2018-16046] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 06/06/2019] [Indexed: 12/31/2022]
Abstract
Yogurt is a good source of probiotics, calcium, and proteins, but its content of vitamin D is low. Therefore, yogurt could be a good choice for vitamin D fortification to improve the positive health outcomes associated with its consumption. The primary aim of this systematic review and meta-analysis was to investigate the effect of vitamin D-fortified yogurt compared with plain yogurt on levels of serum 25-hydroxy vitamin D (25OHD). The secondary aim was to evaluate the effect of fortified yogurt on parathyroid hormone, anthropometric parameters, blood pressure, glucose metabolism, and lipid profile. We searched PubMed, Scopus, and Google Scholar for eligible studies; that is, randomized controlled trials (RCT) that compared vitamin D-fortified yogurt with control treatment without any additional supplement. Random-effects models were used to estimate pooled effect sizes and 95% confidence intervals. Findings from 9 RCT (n = 665 participants) that lasted from 8 to 16 wk are summarized in this review. The meta-analyzed mean differences for random effects showed that vitamin D-fortified yogurt (from 400 to 2,000 IU) increased serum 25OHD by 31.00 nmol/L. In addition, vitamin D-fortified yogurt decreased parathyroid hormone by 15.47 ng/L, body weight by 0.92 kg, waist circumference by 2.01 cm, HOMA-IR by 2.18 mass units, fasting serum glucose by 22.54 mg/dL, total cholesterol by 13.38 mg/dL, and triglycerides by 30.12 mg/dL compared with the controlled treatments. No publication bias was identified. Considerable between-study heterogeneity was observed for most outcomes. Vitamin D-fortified yogurt may be beneficial in improving serum 25OHD, lipid profile, glucose metabolism, and anthropometric parameters and decreasing parathyroid hormone level in pregnant women and adult and elderly subjects with or without diabetes, prediabetes, or metabolic syndrome.
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Affiliation(s)
- C Gasparri
- Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, University of Pavia, 27100 Pavia, Italy.
| | - S Perna
- Department of Biology, College of Science, University of Bahrain, Sakhir Campus, PO Box 32038, Kingdom of Bahrain
| | - D Spadaccini
- Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, University of Pavia, 27100 Pavia, Italy
| | - T Alalwan
- Department of Biology, College of Science, University of Bahrain, Sakhir Campus, PO Box 32038, Kingdom of Bahrain
| | - C Girometta
- Department of Earth and Environmental Sciences, Mycology and Plant Pathology Laboratory, University of Pavia, 27100 Pavia, Italy
| | - V Infantino
- Department of Biomedical Sciences and Human Oncology, University of Bari Aldo Moro, 70121 Bari, Italy
| | - M Rondanelli
- IRCCS Mondino Foundation, 27100 Pavia, Italy; Department of Public Health, Experimental and Forensic Medicine, Unit of Human and Clinical Nutrition, University of Pavia, 27100 Pavia, Italy
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Tortoe C, Akonor PT, Ofori J. Starches of two water yam ( Dioscorea alata) varieties used as congeals in yogurt production. Food Sci Nutr 2019; 7:1053-1062. [PMID: 30918648 PMCID: PMC6418417 DOI: 10.1002/fsn3.941] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 12/27/2018] [Accepted: 12/28/2018] [Indexed: 11/23/2022] Open
Abstract
The physicochemical properties of water yam (Dioscorea alata var. Akaba and Matches) starches were determined prior to their use as congeals for yogurt production. The moisture content ranged from 9.34% to 15.8% for A100 (100% Akaba) and M100 (100% Matches), respectively, indicating lower moisture content in the Akaba variety compared to Matches variety. Similar trend was observed for their water activity. The pH ranged from 5.88 to 6.93 indicating low acidity of the water yam starches. The water absorption capacity (WAC) ranged from 4.10 to 4.89 g/g, seemingly restricted reflecting protein-moisture interaction of the starches. Although the swelling power did not differ significantly (p > 0.05) ranging from 10% to 14%, they were quite restrictive as the WAC. The L* values of the starches were predominantly lightness in color, highest for A100 sample. The pasting temperatures of Akaba (A100), Matches (M100), and A50:M50 were not significantly different (p > 0.05). Peak viscosity of the water yam starches was in a range of 509-528 BU. The highest attributes were for taste (6.4), mouthfeel (5.4), flavor (5.4) sourness (4.6) and consistency (5.9), which were obtained from 1.5 % Matches, 0.5 % Akaba + 0.5 % Matches, 1.0 % Akaba + 1.0 % Matches samples. The overall acceptability (5.8) was higher than the control yogurt (4.7), indicating sample 0.5% Akaba + 0.5% Matches as the best-bet yogurt.
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Affiliation(s)
- Charles Tortoe
- Food Research Technology DivisionCouncil for Scientific and Industrial Research ‐ Food Research InstituteAccraGhana
| | - Paa T. Akonor
- Food Research Technology DivisionCouncil for Scientific and Industrial Research ‐ Food Research InstituteAccraGhana
| | - Jemima Ofori
- Food Research Technology DivisionCouncil for Scientific and Industrial Research ‐ Food Research InstituteAccraGhana
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Marucci MDFN, Roediger MDA, Dourado DAQS, Bueno DR. Comparison of nutritional status and dietary intake self-reported by elderly people of different birth cohorts (1936 to 1940 and 1946 to 1950): Health, Wellbeing and Aging (SABE) Study. REVISTA BRASILEIRA DE EPIDEMIOLOGIA 2019; 21Suppl 02:e180015. [PMID: 30726360 DOI: 10.1590/1980-549720180015.supl.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Accepted: 07/08/2015] [Indexed: 11/22/2022] Open
Abstract
INTRODUCTION The aging process is characterized by several changes in individuals' life, including his or her nutritional status and food intake. To understand the trends of these changes, studies with elderly people who were born at different times are necessary. OBJECTIVE To compare the nutritional status and food intake of elderly people who participated in the Health, Well-being, and Aging study (SABE study), conducted in São Paulo, in 2000 and 2010. METHODS The nutritional status was identified by means of the body mass index (BMI) and was classified as underweight (BMI < 23 kg/m²), adequate weight (23 ≤ BMI < 28 kg/m²), or overweight (BMI ≥ 28 kg/m). Food intake was self-reported and was classified as the number of meals (≥ 3/day), frequency of intake of dairy products (≥ 1 serving/day), eggs and beans (≥ 1 serving/week), fruits and vegetables (≥ 2 servings/day), meat (≥ 3 servings/week), and liquids (≥ 5 glasses/day). The prevalence ratio was calculated to compare the variables of the cohorts, using Poisson regression. RESULTS A total of 755 individuals of both the genders aged 60 to 64 years and who were born between 1936 and 1940 and between 1946 and 1950 participated in this study. Elderly people who were born between 1946 and 1950 presented higher prevalence ratio of overweight (PR = 1.19), number of meals (PR = 1.34), and liquids intake (PR = 1.18), but presented lower prevalence of intake of dairy products (PR = 0.87), meats (PR = 0.93), and fruits and vegetables (PR = 0.83). CONCLUSION These results showed concerning scenarios of nutritional status and food intake for the most recent cohort (1946 - 1950).
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Affiliation(s)
| | - Manuela de Almeida Roediger
- Programa de Pós-Graduação Nutrição em Saúde Pública, Faculdade de Saúde Pública, Universidade de São Paulo - São Paulo (SP), Brasil
| | | | - Denise Rodrigues Bueno
- Programa de Pós-Graduação Nutrição em Saúde Pública, Faculdade de Saúde Pública, Universidade de São Paulo - São Paulo (SP), Brasil
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Helal A, Tagliazucchi D. Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.047] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Abstract
This narrative review summarises the benefits, risks and appropriate use of acid-suppressing drugs (ASDs), proton pump inhibitors and histamine-2 receptor antagonists, advocating a rationale balanced and individualised approach aimed to minimise any serious adverse consequences. It focuses on current controversies on the potential of ASDs to contribute to infections-bacterial, parasitic, fungal, protozoan and viral, particularly in the elderly, comprehensively and critically discusses the growing body of observational literature linking ASD use to a variety of enteric, respiratory, skin and systemic infectious diseases and complications (Clostridium difficile diarrhoea, pneumonia, spontaneous bacterial peritonitis, septicaemia and other). The proposed pathogenic mechanisms of ASD-associated infections (related and unrelated to the inhibition of gastric acid secretion, alterations of the gut microbiome and immunity), and drug-drug interactions are also described. Both probiotics use and correcting vitamin D status may have a significant protective effect decreasing the incidence of ASD-associated infections, especially in the elderly. Despite the limitations of the existing data, the importance of individualised therapy and caution in long-term ASD use considering the balance of benefits and potential harms, factors that may predispose to and actions that may prevent/attenuate adverse effects is evident. A six-step practical algorithm for ASD therapy based on the best available evidence is presented.
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Fernandez MA, Panahi S, Daniel N, Tremblay A, Marette A. Yogurt and Cardiometabolic Diseases: A Critical Review of Potential Mechanisms. Adv Nutr 2017; 8:812-829. [PMID: 29141967 PMCID: PMC5682997 DOI: 10.3945/an.116.013946] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Associations between yogurt intake and risk of diet-related cardiometabolic diseases (CMDs) have been the subject of recent research in epidemiologic nutrition. A healthy dietary pattern has been identified as a pillar for the prevention of weight gain and CMDs. Epidemiologic studies suggest that yogurt consumption is linked to healthy dietary patterns, lifestyles, and reduced risk of CMDs, particularly type 2 diabetes. However, to our knowledge, few to no randomized controlled trials have investigated yogurt intake in relation to cardiometabolic clinical outcomes. Furthermore, there has been little attempt to clarify the mechanisms that underlie the potential beneficial effects of yogurt consumption on CMDs. Yogurt is a nutrient-dense dairy food and has been suggested to reduce weight gain and prevent CMDs by contributing to intakes of protein, calcium, bioactive lipids, and several other micronutrients. In addition, fermentation with bacterial strains generates bioactive peptides, resulting in a potentially greater beneficial effect of yogurt on metabolic health than nonfermented dairy products such as milk. To date, there is little concrete evidence that the mechanisms proposed in observational studies to explain positive results of yogurt on CMDs or parameters are valid. Many proposed mechanisms are based on assumptions that commercial yogurts contain strain-specific probiotics, that viable yogurt cultures are present in adequate quantities, and that yogurt provides a minimum threshold dose of nutrients or bioactive components capable of exerting a physiologic effect. Therefore, the primary objective of this review is to investigate the plausibility of potential mechanisms commonly cited in the literature in order to shed light on the inverse associations reported between yogurt intake and various cardiometabolic health parameters that are related to its nutrient profile, bacterial constituents, and food matrix. This article reviews current gaps and challenges in identifying such mechanisms and provides a perspective on the research agenda to validate the proposed role of yogurt in protecting against CMDs.
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Affiliation(s)
- Melissa Anne Fernandez
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
| | - Shirin Panahi
- Department of Kinesiology, Laval University, Quebec, Canada
| | - Noémie Daniel
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
| | - Angelo Tremblay
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
- Department of Kinesiology, Laval University, Quebec, Canada
| | - André Marette
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- Department of Medicine, Faculty of Medicine, Laval University, Quebec, Canada
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Zhi NN, Zong K, Thakur K, Qu J, Shi JJ, Yang JL, Yao J, Wei ZJ. Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1336572] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nan-Nan Zhi
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Kai Zong
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Kiran Thakur
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jie Qu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jun-Jun Shi
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jie-Lin Yang
- Shanghai Entry and Exit Inspection and Quarantine Bureau, Shanghai, China
| | - Jian Yao
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Zhao-Jun Wei
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
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An R, Jiang N. Frozen yogurt and ice cream were less healthy than yogurt, and adding toppings reduced their nutrition value: evidence from 1999-2014 National Health and Nutrition Examination Survey. Nutr Res 2017. [DOI: 10.1016/j.nutres.2017.04.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Consumption of Dairy Yogurt Containing Lactobacillus paracasei ssp. paracasei, Bifidobacterium animalis ssp. lactis and Heat-Treated Lactobacillus plantarum Improves Immune Function Including Natural Killer Cell Activity. Nutrients 2017. [PMID: 28561762 PMCID: PMC5490537 DOI: 10.3390/nu9060558 10.3390/nu9060558] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The aim of this study was to investigate the impact of consuming dairy yogurt containing Lactobacillus paracasei ssp. paracasei (L. paracasei), Bifidobacterium animalis ssp. lactis (B. lactis) and heat-treated Lactobacillus plantarum (L. plantarum) on immune function. A randomized, open-label, placebo-controlled study was conducted on 200 nondiabetic subjects. Over a twelve-week period, the test group consumed dairy yogurt containing probiotics each day, whereas the placebo group consumed milk. Natural killer (NK) cell activity, interleukin (IL)-12 and immunoglobulin (Ig) G1 levels were significantly increased in the test group at twelve weeks compared to baseline. Additionally, the test group had significantly greater increases in serum NK cell activity and interferon (IFN)-γ and IgG1 than placebo group. Daily consumption of dairy yogurt containing L. paracasei, B. lactis and heat-treated L. plantarum could be an effective option to improve immune function by enhancing NK cell function and IFN-γ concentration (ClinicalTrials.gov: NCT03051425).
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Consumption of Dairy Yogurt Containing Lactobacillus paracasei ssp. paracasei, Bifidobacterium animalis ssp. lactis and Heat-Treated Lactobacillus plantarum Improves Immune Function Including Natural Killer Cell Activity. Nutrients 2017; 9:nu9060558. [PMID: 28561762 PMCID: PMC5490537 DOI: 10.3390/nu9060558] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 05/25/2017] [Accepted: 05/26/2017] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the impact of consuming dairy yogurt containing Lactobacillus paracasei ssp. paracasei (L. paracasei), Bifidobacterium animalis ssp. lactis (B. lactis) and heat-treated Lactobacillus plantarum (L. plantarum) on immune function. A randomized, open-label, placebo-controlled study was conducted on 200 nondiabetic subjects. Over a twelve-week period, the test group consumed dairy yogurt containing probiotics each day, whereas the placebo group consumed milk. Natural killer (NK) cell activity, interleukin (IL)-12 and immunoglobulin (Ig) G1 levels were significantly increased in the test group at twelve weeks compared to baseline. Additionally, the test group had significantly greater increases in serum NK cell activity and interferon (IFN)-γ and IgG1 than placebo group. Daily consumption of dairy yogurt containing L. paracasei, B. lactis and heat-treated L. plantarum could be an effective option to improve immune function by enhancing NK cell function and IFN-γ concentration (ClinicalTrials.gov: NCT03051425).
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Dairy consumption is associated with a lower incidence of the metabolic syndrome in middle-aged and older Korean adults: the Korean Genome and Epidemiology Study (KoGES). Br J Nutr 2017; 117:148-160. [PMID: 28098053 DOI: 10.1017/s000711451600444x] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
This cohort study examined the association between total and individual dairy products and the risk of developing the metabolic syndrome (MetS) and its components in Korean adults from the Korean Genome and Epidemiology Study. We prospectively analysed 5510 participants aged 40-69 years without the MetS at baseline during a 10-year follow-up period. Dairy consumption was assessed with a semi-quantitative FFQ at baseline and after 4 years. The MetS was defined according to the criteria by the National Cholesterol Education Program Adult Treatment Panel III. The Cox's proportional hazard model was used to examine the association between consumption of total dairy products, milk and yogurt in servings per week and the risk of incident MetS or individual components. A total of 2103 subjects developed the MetS (38·2 %) during an average follow-up of 67·4 months (range 17-104 months). Frequent dairy consumption (>7 servings of total dairy and milk/week, ≥4 servings of yogurt/week) was associated with a reduced risk of incident MetS and its components. In the multivariable adjusted model, hazard ratios for the MetS were 0·51 (95 % CI 0·43, 0·61) for total dairy products, 0·50 (95 % CI 0·38, 0·66) for milk and 0·67 (95 % CI 0·57, 0·78) for yogurt in frequent consumers compared with non-consumers. An inverse association between milk/yogurt and low HDL-cholesterol was shown only in women. In conclusion, high consumption of individual dairy products including milk and yogurt as well as total dairy were associated with a reduced risk of incident MetS and individual components in Korean adults.
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Tovar AR, Herrera G. Introduction to the Yogurt in Nutrition Initiative at the First Symposium of Yogurt in Mexico: The Balanced Diet Initiative. Adv Nutr 2017; 8:144S-145S. [PMID: 28096137 PMCID: PMC5227970 DOI: 10.3945/an.115.011163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In some European countries, yogurt consumption is common. However, such consumption is not common in Latin America, particularly in Mexico, partially because of the lack of a cultural tradition of consuming yogurt. Moreover, we also know that little information about the health benefits associated with yogurt consumption has been provided to the Mexican population. Thus, there is an immediate need to provide, at least to the nutrition community in the country, current scientific evidence about the health benefits of yogurt, with the aim that yogurt be included as part of the functional foods recommended to the population. Currently, extensive research has been conducted to investigate the mechanisms through which yogurt generates beneficial effects. Gut microbiota appear to be an important factor that can be modified by dietary prebiotics, as well as probiotics such as yogurt. The prevention or attenuation of gut microbiota dysbiosis is now associated with improvements observed in individuals with metabolic syndrome and cardiovascular disease. Thus, it is important to establish guidelines for the consumption of dairy products, including yogurt. Such guidelines are necessary to increase the consumption of dairy products in Mexico and other countries.
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Affiliation(s)
- Armando R Tovar
- Department of Physiology of Nutrition, National Institute of Medical Sciences and Nutrition Salvador Zubirán, Mexico City, Mexico; and
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