The future of yogurt: scientific and regulatory needs

Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review

Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.

Yogurt consumption and colorectal polyps

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.

USING OF PLANT RAW MATERIALS IN THE PRODUCTION OF PROPHYLACTIC YOGURTS

Sour milk products, especially yogurts, are very popular not only in Ukraine but also around the world, so improving the composition of this category of products is quite important. Using plant raw materials in yogurt will not only broaden the range of this product, but will also allow using it in various diets, including those to prevent certain diseases, to improve the function of the digestive tract and physiological processes in the body, and to prevent premature ageing. The purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory. According to the results of organoleptic studies, using the point rating method, the optimal amount of plant raw materials added is 5%. According to the results of structural and mechanical studies, the dependence of the effective viscosity of yogurts on the concentration of the introduced plant powder is not linear. This is explained by the interaction among the particles in yogurt and the formation of a structured food system. The change of the acidity of the yogurt samples (which is an important quality parameter) has been studied, according to the results of titrimetric and potentiometric analyses. It has been determined that powders from plant raw materials increase the titrated and decrease the active acidity of yogurt. To study the probiotic properties of the yogurt samples, the viability of probiotic microorganisms has been calculated in vitro, under conditions simulating the process of human digestion. The results show that the probiotic capacity of the product increases by 1–2 orders of magnitude. It has been experimentally confirmed that using plant raw materials to produce yogurts is practical

The role of yogurt in food-based dietary guidelines

In the modern food technology era, one of the aims of food safety and quality is to eliminate or reduce the number of microorganisms in food. This may now be changing. In particular, the importance of live microorganisms as beneficial food constituents is now being recognized. Microorganisms present in food that contribute to the human diet include not only viable bacteria but also metabolites and bioactive components. Yogurt is one of the most biologically active foods consumed by humans. It is an excellent source of proteins, vitamins, and minerals. Additionally, the nutritional value is especially high relative to cost. Potential nutritional benefits are also associated with the ingestion of the bacteria that are ordinarily present at the time of consumption. Thus, yogurt serves as a major source of live bacteria in the human diet, as well as a delivery vehicle for added probiotic bacteria. Yogurt may provide a simple and affordable solution for enhancing the nutritional value of the diet, including the intake of live bacteria and their metabolites. A further benefit may be obtained when yogurt is used as a carrier for specific probiotic bacteria and/or prebiotic compounds. These factors suggest that yogurt could have a more visible role in food-based dietary guidelines.

Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties

The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition (moisture, ash, lipids, proteins), including amino acid contents, lactic flora as well as rheological (viscoelasticity, viscosity) property of cantaloupe yogurt and natural yogurt is assessed. In addition, pH value, water holding capacity and antioxidant activity (reducing power) are measured over refrigerated storage time. There are significant differences between natural yogurt and cantaloupe yogurt in almost all parameters. The results show that the pH decreases during the storage period and the antioxidant activity as well as the water holding capacity are more remarkable in the yogurt with dry cantaloupe at the 14th and the 28th day of storage, respectively. The addition of cantaloupe in natural yogurt ameliorates the load of lactic flora and modifies the rheological property of the new products. The results of the current study show that the addition of cantaloupe to yogurt significantly improved its quality.

Potential role of the intestinal microbiota in programming health and disease

The composition of the microbiota varies according to prenatal events, delivery methods, infant feeding, infant care environment, and antibiotic use. Postnatal gut function and immune development are largely influenced by the intestinal microbiota. Emerging evidence has shown that early microbiota colonization may influence the occurrence of later diseases (microbial programming). The vast majority of microbial species (commensals) give rise to symbiotic host-bacterial interactions that are fundamental for human health. However, changes in the composition of the gut microbiota (dysbiosis) may be associated with several clinical conditions, including obesity and metabolic diseases, autoimmune diseases and allergy, acute and chronic intestinal inflammation, irritable bowel syndrome (IBS), allergic gastroenteritis (e.g., eosinophilic gastroenteritis and allergic IBS), and necrotizing enterocolitis. Based on recent advances, modulation of gut microbiota with probiotics, prebiotics, or fermented dairy products has been suggested as a treatment of, or prevention for, different disorders such as IBS, infectious diarrhea, allergic disease, and necrotizing enterocolitis.