1
|
Shehzadi A, Bibi Z, Qadeer Sarwar M, Ullah A, Rehman A, Abbas Bukhari D. Effect of probiotics on hematological parameters of male and female Wistar rats. Saudi J Biol Sci 2023; 30:103794. [PMID: 37811481 PMCID: PMC10550764 DOI: 10.1016/j.sjbs.2023.103794] [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: 05/29/2023] [Revised: 08/15/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
In the present study, the effect of probiotics on the hematology of Wistar rats was examined. Locally isolated Lactobacillus plantarum MZ707748 (Pro 1), L. plantarum MZ710117 (Pro 2), Weisella confusa MZ727611 (Pro 3), and L. plantarum MZ735961 (Pro 4) were used. One strain of probiotic, L. acidophilus-14 (Pro 5), was purchased commercially. Different groups were designed as G1, G2, G3, G4, and 5, G5/PC consisting only pro 5 and NC & 0 day were untreated. Different groups have different probiotics like G1 containing Pro 1 and Pro 2, G2 comprising Pro 3 and Pro 4, G3 containing Pro 2, Pro 3 and Pro 5, G4 having Pro 1-5, and G5 containing Pro 5. A complete count of blood, serum chemistry, fecal analysis, and histopathological examination of the thymus and liver were done. Statistical differences were seen in the complete blood count parameters (p < 0.05). No difference was observed in AST, ALT, bilirubin, albumin, IL-6, and IgA (p > 0.05) except for TP, creatinine, and globulin (p < 0.05). Fecal strains of probiotic groups were antibiotic-resistant. In males, Lactobacillus helveticus OQ152020, Enterococcus lactis OQ1519891, E. faecium OQ152017, L. gasseri OQ152017, and E. lactis OQ152019 were isolated from positive control, G1, G2, G3, and G4 respectively. In females, Enterococcus sp. OP800231, Limosilactobacillus fermentum OQ151985, E. lactis OP800267, L. plantarum OP800244, and E. faecium OQ151988 were isolated from positive control, G1, G2, G3 and G4, respectively. It was concluded that all probiotic strains were safe to use and had beneficial effects on the hematology of Wistar rats.
Collapse
Affiliation(s)
- Areeba Shehzadi
- Department of Zoology, Government College University, Lahore, Pakistan
| | - Zuhra Bibi
- Department of Zoology, Government College University, Lahore, Pakistan
| | | | - Arif Ullah
- Department of Zoology, Government College University, Lahore, Pakistan
| | - Abdul Rehman
- Institute of Microbiology and Molecular Genetics, University of the Punjab, Lahore, Pakistan
| | | |
Collapse
|
2
|
Shafique B, Murtaza MA, Hafiz I, Ameer K, Basharat S, Mohamed Ahmed IA. Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese. Food Sci Nutr 2023; 11:4948-4963. [PMID: 37701240 PMCID: PMC10494659 DOI: 10.1002/fsn3.3501] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/26/2023] [Accepted: 06/02/2023] [Indexed: 09/14/2023] Open
Abstract
Cheddar cheese-derived bioactive peptides are considered a potential component of functional foods. A positive impact of bioactive peptides on diet-related chronic, non-communicable diseases, like obesity, cardiovascular diseases, and diabetes, has been observed. Bioactive peptides possess multifunctional therapeutic potentials, including antimicrobial, immunomodulatory, antioxidant, enzyme inhibitory effects, anti-thrombotic, and phyto-pathological activities against various toxic compounds. Peptides can regulate human immune, gastrointestinal, hormonal, and neurological responses, which play an integral role in the deterrence and treatment of certain diseases like cancer, osteoporosis, hypertension, and other health disorders, as described in the present review. This review summarizes the categories of the Cheddar cheese-derived bioactive peptides, their general characteristics, physiological functions, and possible applications in healthcare.
Collapse
Affiliation(s)
- Bakhtawar Shafique
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Iram Hafiz
- Institute of ChemistryUniversity of SargodhaSargodhaPakistan
| | - Kashif Ameer
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Shahnai Basharat
- The University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
- Department of Food Science and Technology, Faculty of AgricultureUniversity of KhartoumShambatSudan
| |
Collapse
|
3
|
Bibi Z, Ashraf K, Shehzadi A, Rehman A, Abbas Bukhari D. Evaluation of isolated probiotics on the efficacy of immune system in male and female Wistar rats. Saudi Pharm J 2023; 31:1036-1046. [PMID: 37250360 PMCID: PMC10209143 DOI: 10.1016/j.jsps.2023.04.023] [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: 12/28/2022] [Accepted: 04/23/2023] [Indexed: 05/31/2023] Open
Abstract
Probiotics were isolated from fruits and vegetables. Microscopic, biochemical, and molecular tests were carried out for the characterization of strains of probiotics. To assess the effects of isolated probiotics on immunity, male and female (15 + 15) Wistar rats (n = 3) were randomly distributed into 5 groups: 0-day, negative control, positive control (commercially available Lactobacillus acidophilus-14), laboratory isolated probiotics with accession numbers; Lactobacillus plantarum (MZ707748) and Lactobacillus plantarum (MZ729681), respectively. After hematological investigations, the amounts of IgA and IgG in male and female groups were significantly different (p < 0.05). At the same time, the values of Alanine-transaminase (ALT) and Aspartate-aminotransferase (AST) in both genders were average, and there were no differences (p > 0.05). Male probiotic-treated groups had decreased levels of interleukin-6, bilirubin, and creatinine, but female probiotic-treated groups had a slight rise in bilirubin and creatinine values (p = 0.05). Cellular blood count levels of Hematocrit (HCT) and white blood cells (WBC) in male groups showed considerable differences (p < 0.05), while there were no differences (p > 0.05) in female groups. Levels of Red blood cells (RBC) and mean corpuscular hemoglobin concentration (MCHC) showed distinct changes (p < 0.05) in female groups, while these values were insignificant changes (p > 0.05) among male groups. There were considerable differences between the control and groups that were given probiotics. Histopathological results showed no damage to the liver and thymus. A fecal examination of rats was used to examine the viability and survival of Lactobacilli. Based on blood tests, it was observed that the immune system was boosted and improved in probiotic-treated groups compared to control groups.
Collapse
Affiliation(s)
- Zuhra Bibi
- Department of Zoology, Government College University, Lahore, Pakistan
| | - Khadija Ashraf
- Department of Zoology, Government College University, Lahore, Pakistan
| | - Areeba Shehzadi
- Department of Zoology, Government College University, Lahore, Pakistan
| | - Abdul Rehman
- Institute of Microbiology and Molecular Genetics, University of the Punjab, Quaid-e-Azam Campus, 54590 Lahore, Pakistan
| | | |
Collapse
|
4
|
Ahlawat A, Basak S, Ananthanarayan L. Optimization of spray‐dried probiotic buttermilk powder using response surface methodology and evaluation of its shelf stability. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Anu Ahlawat
- Department of Food Engineering and Technology Institute of Chemical Technology Matunga, Mumbai – 400 019 India
| | - Somnath Basak
- Department of Food Engineering and Technology Institute of Chemical Technology Matunga, Mumbai – 400 019 India
| | - Laxmi Ananthanarayan
- Department of Food Engineering and Technology Institute of Chemical Technology Matunga, Mumbai – 400 019 India
| |
Collapse
|
5
|
Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Almeida Ito RV, Mota JC, Bertolo MR, Morais ST, Neto RP, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Stockler-Pinto MB, Freitas MQ, Cruz AG. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chem 2022; 380:132193. [DOI: 10.1016/j.foodchem.2022.132193] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 12/21/2021] [Accepted: 01/16/2022] [Indexed: 12/31/2022]
|
6
|
Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception. FLUIDS 2021. [DOI: 10.3390/fluids6070251] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.
Collapse
|
7
|
Kwoji ID, Aiyegoro OA, Okpeku M, Adeleke MA. Multi-Strain Probiotics: Synergy among Isolates Enhances Biological Activities. BIOLOGY 2021; 10:322. [PMID: 33924344 PMCID: PMC8070017 DOI: 10.3390/biology10040322] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/19/2021] [Accepted: 02/09/2021] [Indexed: 12/13/2022]
Abstract
The use of probiotics for health benefits is becoming popular because of the quest for safer products with protective and therapeutic effects against diseases and infectious agents. The emergence and spread of antimicrobial resistance among pathogens had prompted restrictions over the non-therapeutic use of antibiotics for prophylaxis and growth promotion, especially in animal husbandry. While single-strain probiotics are beneficial to health, multi-strain probiotics might be more helpful because of synergy and additive effects among the individual isolates. This article documents the mechanisms by which multi-strain probiotics exert their effects in managing infectious and non-infectious diseases, inhibiting antibiotic-resistant pathogens and health improvement. The administration of multi-strain probiotics was revealed to effectively alleviate bowel tract conditions, such as irritable bowel syndrome, inhibition of pathogens and modulation of the immune system and gut microbiota. Finally, while most of the current research focuses on comparing the effects of multi-strain and single-strain probiotics, there is a dearth of information on the molecular mechanisms of synergy among multi-strain probiotics isolates. This forms a basis for future research in the development of multi-strain probiotics for enhanced health benefits.
Collapse
Affiliation(s)
- Iliya D. Kwoji
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
| | - Olayinka A. Aiyegoro
- Gastrointestinal Microbiology and Biotechnology Unit, Agricultural Research Council-Animal Production, Irene 0062, South Africa;
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom 2520, South Africa
| | - Moses Okpeku
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
| | - Matthew A. Adeleke
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
| |
Collapse
|
8
|
Siroli L, Burns P, Borgo F, Puntillo M, Drago S, Forzani L, D’ Alessandro ME, Reinheimer J, Perotti C, Vinderola G. Sex-dependent effects of a yoghurt enriched with proteins in a mouse model of diet-induced obesity. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104914] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
9
|
Ning X, Luo Z, Chen Z, Zhou C, Xie C, Du W, Wang L. Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality. J Dairy Sci 2021; 104:4084-4093. [PMID: 33589256 DOI: 10.3168/jds.2020-19261] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 11/16/2020] [Indexed: 12/18/2022]
Abstract
With the purpose of developing an alternative set yogurt with high consumer acceptability, passion fruit juice, at levels that varied from 0 to 10%, was incorporated into set yogurt, and the effects on the fermentation kinetics, physicochemical properties, and functionality of set yogurt were evaluated. The results showed that the addition of passion fruit juice was simultaneously propitious for milk acidification in earlier fermentation stages and reduced the fermentation rate at later stages of fermentation. The phenolic compounds and pectin in passion fruit juice interacted with caseins to form soluble complexes, enhancing the gel strength of set yogurts by 7.5%. The aroma and flavor of the set yogurt was improved as well. However, with the addition of 10% passion fruit juice, the gel structure was destroyed, and the quality of the set yogurt was very degraded. More importantly, the addition of passion fruit juice increased the polyphenol content and significantly enhanced the antioxidant activity of the set yogurt. This investigation demonstrated the feasibility of fabricating passion fruit juice-enriched set yogurt and its superior quality compared with the corresponding normal product.
Collapse
Affiliation(s)
- Xin Ning
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Zhihui Luo
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Zhilin Chen
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Chunyao Zhou
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Cuiqing Xie
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Wei Du
- Guangxi Hong Bang Food Co. Ltd., Yulin 537400, People's Republic of China
| | - Lei Wang
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China.
| |
Collapse
|
10
|
Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties. Food Res Int 2021; 142:110191. [PMID: 33773667 DOI: 10.1016/j.foodres.2021.110191] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/02/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023]
Abstract
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.
Collapse
|
11
|
Marttinen M, Ala-Jaakkola R, Laitila A, Lehtinen MJ. Gut Microbiota, Probiotics and Physical Performance in Athletes and Physically Active Individuals. Nutrients 2020; 12:nu12102936. [PMID: 32992765 PMCID: PMC7599951 DOI: 10.3390/nu12102936] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/22/2020] [Accepted: 09/24/2020] [Indexed: 02/06/2023] Open
Abstract
Among athletes, nutrition plays a key role, supporting training, performance, and post-exercise recovery. Research has primarily focused on the effects of diet in support of an athletic physique; however, the role played by intestinal microbiota has been much neglected. Emerging evidence has shown an association between the intestinal microbiota composition and physical activity, suggesting that modifications in the gut microbiota composition may contribute to physical performance of the host. Probiotics represent a potential means for beneficially influencing the gut microbiota composition/function but can also impact the overall health of the host. In this review, we provide an overview of the existing studies that have examined the reciprocal interactions between physical activity and gut microbiota. We further evaluate the clinical evidence that supports the effects of probiotics on physical performance, post-exercise recovery, and cognitive outcomes among athletes. In addition, we discuss the mechanisms of action through which probiotics affect exercise outcomes. In summary, beneficial microbes, including probiotics, may promote health in athletes and enhance physical performance and exercise capacity. Furthermore, high-quality clinical studies, with adequate power, remain necessary to uncover the roles that are played by gut microbiota populations and probiotics in physical performance and the modes of action behind their potential benefits.
Collapse
|
12
|
Kim HK, Kweon CO, Kim BW, Kim SH, Ryu JK. Effects of Dietary Yogurt: Changes in Blood Components on Healthy Men Smokers. KOREAN JOURNAL OF CLINICAL LABORATORY SCIENCE 2020. [DOI: 10.15324/kjcls.2020.52.2.105] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Hyun-Kyung Kim
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| | - Chang-Oh Kweon
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| | - Byung-Won Kim
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| | - Soo-Hwan Kim
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| | - Jae-Ki Ryu
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| |
Collapse
|
13
|
Cuffia F, George G, Godoy L, Vinderola G, Reinheimer J, Burns P. In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses. Food Res Int 2019; 125:108606. [DOI: 10.1016/j.foodres.2019.108606] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 07/12/2019] [Accepted: 08/04/2019] [Indexed: 01/07/2023]
|
14
|
Soares MB, Santos-Junior VA, Tavares Filho ER, Lollo PCB, Morato PN, Amaya-Farfan J, Pereira EPR, Balthazar CF, Cruz AG, Martinez RCR, Sant'Ana AS. The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into "requeijão cremoso" Processed Cheese Does Not Affect Metabolic Homeostasis of Rats. Front Microbiol 2019; 10:2332. [PMID: 31695686 PMCID: PMC6817512 DOI: 10.3389/fmicb.2019.02332] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Accepted: 09/24/2019] [Indexed: 12/12/2022] Open
Abstract
Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic “requeijão cremoso” incorporated with Bacillus coagulans GBI-30 6086 in three different steps and its metabolic effect in an animal model for 2 weeks has been evaluated. Wistar adult health rats were randomized into one to five groups (n = 8 for each group): Control (C); “requeijão cremoso” without probiotic (RC); probiotic inoculated in the milk before pasteurization at 65°C/30 min (RPP); “requeijão cremoso” inoculated before the fusion step and consequently exposed to 90°C/5 min (RPF); and “requeijão cremoso” inoculated after fusion step, i.e., once the product temperature reached 50°C (RPAF). At the end of treatment, analysis of molecular markers of proteins of stress and antioxidant system, HSP 25, 60, 70 and 90, SOD and catalase were performed in the animals’ muscles by Western Blot technique. The HSP25, HSP90 and catalase levels of C, RPP, RPF, and RPAF were similar, indicating that the homeostasis remained unchanged. The incorporation of B. coagulans GBI-30 6086 in the “requeijão cremoso” was shown to be stable and the microorganism remained viable in all steps tested. The incorporation of the probiotic strain in the fusion stage facilitated the technological process, since it allowed a better homogenization of the product and did not affect the maintenance of the metabolic homeostasis of rats.
Collapse
Affiliation(s)
- Mariana B Soares
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Valfredo A Santos-Junior
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - E R Tavares Filho
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Pablo C B Lollo
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Priscila N Morato
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Jaime Amaya-Farfan
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Eliene P R Pereira
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.,Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Celso F Balthazar
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.,Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, Brazil
| | - Adriano G Cruz
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, Brazil.,Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Rafael C R Martinez
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| |
Collapse
|
15
|
Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products. Foods 2019; 8:foods8100501. [PMID: 31618925 PMCID: PMC6835843 DOI: 10.3390/foods8100501] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 10/11/2019] [Accepted: 10/11/2019] [Indexed: 12/14/2022] Open
Abstract
Commercial caseinate and two gelatins from bovine and fish skin were hydrolyzed by alcalase, and used at 2 g/kg in skimmed bovine milk that was then fermented with a commercial direct vat set starter, to clarify different effects of these hydrolysates on acidification and textural attributes of set-style yogurt samples. Compared with the fermentation of the yogurt sample without hydrolysate addition, the two gelatin hydrolysates in the yogurt samples endowed lower titratable acidity but higher pH values and thus delayed yogurt fermentation, while the caseinate hydrolysate showed an effect opposite to the two gelatin hydrolysates. The two gelatin hydrolysates induced worse quality attributes for the resultant yogurt samples, including higher syneresis extent, smaller hysteresis loop areas, and lower values in these textural indices like hardness, adhesiveness, apparent viscosity, elastic and viscous moduli. However, the caseinate hydrolysate led to improved quality attributes. Moreover, bovine gelatin hydrolysate always had a greater negative effect than fish gelatin hydrolysate on yogurt acidification and texture. It is concluded that these gelatin hydrolysates could confer the yogurt with intended bio-activities of gelatin hydrolysates but negatively impact yogurt acidification and texture, while the caseinate hydrolysate might be helpful for yogurt processing by shortening fermentation time and improving yogurt texture.
Collapse
|
16
|
Cordeiro M, Souza E, Arantes R, Balthazar C, Guimarães J, Scudino H, Silva H, Rocha R, Freitas M, Esmerino E, Silva M, Pimentel T, Granato D, Costa R, Cruz A, Martins F. Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice. J Dairy Sci 2019; 102:6756-6765. [DOI: 10.3168/jds.2019-16340] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Accepted: 04/10/2019] [Indexed: 11/19/2022]
|
17
|
Mohsin A, Ni H, Luo Y, Wei Y, Tian X, Guan W, Ali M, Khan IM, Niazi S, Rehman SU, Zhuang Y, Guo M. Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
18
|
Dunand E, Burns P, Binetti A, Bergamini C, Peralta GH, Forzani L, Reinheimer J, Vinderola G. Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against
Salmonella
infection. J Appl Microbiol 2019; 127:219-229. [DOI: 10.1111/jam.14276] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 01/18/2023]
Affiliation(s)
- E. Dunand
- Facultad de Ingeniería Química Instituto de Lactología Industrial (INLAIN UNL‐CONICET) Universidad Nacional del Litoral Santa Fe Argentina
| | - P. Burns
- Facultad de Ingeniería Química Instituto de Lactología Industrial (INLAIN UNL‐CONICET) Universidad Nacional del Litoral Santa Fe Argentina
| | - A. Binetti
- Facultad de Ingeniería Química Instituto de Lactología Industrial (INLAIN UNL‐CONICET) Universidad Nacional del Litoral Santa Fe Argentina
| | - C. Bergamini
- Facultad de Ingeniería Química Instituto de Lactología Industrial (INLAIN UNL‐CONICET) Universidad Nacional del Litoral Santa Fe Argentina
| | - G. H. Peralta
- Facultad de Ingeniería Química Instituto de Lactología Industrial (INLAIN UNL‐CONICET) Universidad Nacional del Litoral Santa Fe Argentina
| | - L. Forzani
- Departamento de Matemática Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina
| | - J. Reinheimer
- Facultad de Ingeniería Química Instituto de Lactología Industrial (INLAIN UNL‐CONICET) Universidad Nacional del Litoral Santa Fe Argentina
| | - G. Vinderola
- Facultad de Ingeniería Química Instituto de Lactología Industrial (INLAIN UNL‐CONICET) Universidad Nacional del Litoral Santa Fe Argentina
| |
Collapse
|
19
|
Ismail MM, Ammar ETM, Khalil AEWE, Eid MZ. Effect of Honey & Olive Oil Supplemented Bio-Yoghurt Feeding on Lipid Profile, Blood Glucose and Hematological Parameters in Rats. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666170905160124] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Background and Objective: Yoghurt, especially bio-yoghurt has long been recognized as a product with many health benefits for consumers. Also, honey and olive oil have considerable nutritional and health effects. So, the effect of administration of yoghurt made using ABT culture and fortified with honey (2 and 6%), olive oil (1 and 4%) or honey + olive oil (2+1 and 6+4% respectively) on some biological and hematological properties of rats was investigated.Methods:The body weight gain, serum lipid level, blood glucose level, serum creatinine level, Glutamic Oxaloacetic Transaminase (GOT) activity, Glutamic Pyruvic Transaminase (GPT) activity, leukocytes and lymphocytes counts of rats were evaluated.Results:Blending of bio-yoghurt with rats' diet improved body weight gain. Concentrations of Total plasma Cholesterol (TC), High-Density Lipoprotein cholesterol (HDL), Low-Density Lipoprotein cholesterol (LDL), Very Low-Density Lipoprotein cholesterol (VLDL) and Triglycerides (TG) significantly lowered in plasma of rats fed bio-yoghurt. Levels of TC, LDL, VLDL, and TG also decreased in rat groups feed bio-yoghurt supplemented with honey and olive oil. LDL concentrations were reduced by 10.32, 18.51, 34.17, 22.48, 43.30% in plasma of rats fed classic starter yoghurt, ABT yoghurt, ABT yoghurt contained 6% honey, ABT yoghurt contained 4% olive oil and ABT yoghurt contained 6% honey + 4% olive oil respectively. The blood glucose, serum creatinine, GOT and GPT values of rats decreased while white blood cells and lymphocytes counts increased by feeding bioyoghurt contained honey and olive oil.Conclusion:The findings enhanced the multiple therapeutic effects of bio-yoghurt supplemented with honey and olive oil.
Collapse
Affiliation(s)
- Magdy M. Ismail
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
| | - El-Tahra M. Ammar
- Dairy Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt
| | | | - Mohamed Z. Eid
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
| |
Collapse
|
20
|
|
21
|
De Jesus LCL, Drumond MM, de Carvalho A, Santos SS, Martins FS, Ferreira Ê, Fernandes RS, de Barros ALB, do Carmo FL, Perez PF, Azevedo V, Mancha-Agresti P. Protective effect of Lactobacillus delbrueckii subsp. Lactis CIDCA 133 in a model of 5 Fluorouracil-Induced intestinal mucositis. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.027] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
|
22
|
Ejtahed HS, Angoorani P, Soroush AR, Atlasi R, Hasani-Ranjbar S, Mortazavian AM, Larijani B. Probiotics supplementation for the obesity management; A systematic review of animal studies and clinical trials. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.10.039] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
|
23
|
Verruck S, Dantas A, Prudencio ES. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
|
24
|
İlyasoğlu H, Yilmaz F. Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12565] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huri İlyasoğlu
- Department of Nutrition and Dietetics; Gümüshane University; Gümüshane Turkey
| | - Fırat Yilmaz
- Department of Food Engineering; Gümüshane University; Gümüshane Turkey
| |
Collapse
|
25
|
Metabolic effects of goat milk yogurt supplemented with yacon flour in rats on high-fat diet. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.042] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
|
26
|
Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions. Probiotics Antimicrob Proteins 2018. [DOI: 10.1007/s12602-018-9406-y] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
27
|
ROCHA-GOMES A, ESCOBAR A, SOARES JS, SILVA AAD, DESSIMONI-PINTO NAV, RIUL TR. Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats. REV NUTR 2018. [DOI: 10.1590/1678-98652018000200001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
ABSTRACT Objective To compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. Methods Grains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body mass index, as well as their food, water, kefir, and calorie intake. We also evaluated their energy efficiency coefficient, weight of organs, in addition to their serum, and hepatic biochemistry. Results Fermentation increased the acid content index owing to degradation of lactose and brown sugar. The animals consumed more kefir, reducing the intake of chow and water. Kefir did not alter body and organ weight, while improving the lipid profile. Conclusion Water kefir with brown sugar was more effective in improving the lipid profile.
Collapse
|
28
|
|
29
|
Shokryazdan P, Jahromi MF, Bashokouh F, Idrus Z, Liang JB. Antiproliferation effects and antioxidant activity of two new Lactobacillus strains. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.6416] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Abstract The microorganisms most commonly used as probiotics are lactic acid bacteria, especially those of the genus Lactobacillus. In the present study, two Lactobacillus strains, L. pentosus ITA23 and L. acidipiscis ITA44, previously isolated from mulberry silage, were characterized for their antiproliferative and antioxidant activities. The antiproliferative effects of the strains were investigated using the MTT assay with breast cancer (MDA-MB-231), liver cancer (HepG2) and normal liver (Chang) cell lines. The strains were tested for their antioxidant activity using the FRAP and ABTS methods. The results showed that the two Lactobacillus strains had good antiproliferative effects against both cancer cell lines tested, while their effects on the normal cells were weak. Based on the results of the antioxidant tests, the intact cells and cell-free extracts of the two Lactobacillus strains showed more than 135 and less than 50 µg trolox/ml of antioxidant activity, respectively. Lactobacillus pentosus ITA23 and L. acidipiscis ITA44 can be considered as potential probiotic candidates for humans because of their antioxidant activity and antiproliferation effects against cancer cells.
Collapse
Affiliation(s)
- Parisa Shokryazdan
- Universiti Putra Malaysia, Malaysia; Agriculture Biotechnology Research Institute of Iran, Iran
| | | | | | | | | |
Collapse
|
30
|
Esmerino EA, Ferraz JP, Filho ERT, Pinto LP, Freitas MQ, Cruz AG, Bolini HM. Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping. J Dairy Sci 2017; 100:8849-8860. [DOI: 10.3168/jds.2016-12533] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Accepted: 05/29/2017] [Indexed: 01/30/2023]
|
31
|
Tormena MML, de Medeiros LT, de Lima PC, Possebon G, Fuchs RHB, Bona E. Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3559-3567. [PMID: 28078724 DOI: 10.1002/jsfa.8211] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Revised: 12/19/2016] [Accepted: 01/09/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k-means. RESULTS After segmentation, regression models were constructed for overall acceptability of each group; R2adjusted values of 92.5% for group 1 and 98.9% for group 2 were obtained. Using the sequential simplex method an optimized formulation was determined for group 1 (0.49 kgwheat kg-1total flour , 0.37 kgyacon kg-1total flour , 0.14 kgmaca kg-1total flour and 140.0 mL of water) and another for group 2 (0.35 kgwheat kg-1total flour , 0.65 kgyacon kg-1total flour and 120.0 mL of water). In addition to these formulations, a third formulation was proposed with a greater maca proportion (0.32 kgmaca kg-1total flour ), which does not significantly alter the overall acceptability of both groups. The three optimized formulations and two control formulations were evaluated through free-choice profiling. The data were evaluated using the multi-block method common components and specific weights analysis (CCSWA). CONCLUSION It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Marcela Marta Lazaretti Tormena
- Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Campo Mourão, PR, Brazil
| | | | - Patrícia Casarin de Lima
- Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil
| | - Gabriela Possebon
- Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil
| | | | - Evandro Bona
- Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Campo Mourão, PR, Brazil
- Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil
| |
Collapse
|
32
|
Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine concentrations in elderly individuals. Food Res Int 2017; 99:495-500. [PMID: 28784510 DOI: 10.1016/j.foodres.2017.06.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Revised: 06/01/2017] [Accepted: 06/02/2017] [Indexed: 02/04/2023]
Abstract
This study aimed to investigate the effect of a synbiotic beverage made from soy and yacon (Smallanthus sonchifolius) extracts containing Bifidobacterium animalis ssp. lactis BB-12 on healthy elderly individuals' intestinal polyamine concentrations. A randomized, double-blinded, placebo-controlled trial has been conducted with twenty-nine volunteers (over 65years of age) who either had a daily intake of 150mL of synbiotic (synbiotic group - S) or placebo (placebo group - P) beverages. Both had the same nutrient composition, except that a probiotic culture was added to the synbiotic beverage. Total experiment time was 8weeks, which was divided into 3 consecutive phases: a prefeeding period (2weeks), followed by a feeding period (4weeks) and a postfeeding period (2weeks). Stool samples were collected at 3 time periods. Fecal concentrations of polyamines, putrescine (PUT), cadaverine (CAD) and spermidine (SPD) that were obtained during the synbiotic and placebo consumption period were significantly higher (p<0.05) than those found during the pre-consumption baseline level period. No significant differences in the number of bifidobacteria, clostridia, or enterobacteria were observed in any of the two groups at the three time periods. Similarly, no significant effect on the production of proinflammatory cytokines tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6) and anti-inflammatory interleukin-10 (IL-10) was induced by the synbiotic or placebo beverages consumption. The results herein indicate that both the synbiotic and the placebo beverage consumption have increased polyamines levels, which are often reduced in elderly individuals, without influencing inflammatory responses. In addition, both placebo and synbiotic beverages seems to contribute by maintaining increased polyamines levels.
Collapse
|
33
|
PADILHA VM, ANDRADE SAC, VALENCIA MS, STAMFORD TLM, SALGADO SM. Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.14016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
34
|
Nale Z, Tontul I, Aşçi Arslan A, Sahin Nadeem H, Kucukcetin A. Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12402] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zeynep Nale
- Department of Food Engineering; Faculty of Engineering; Akdeniz University; 07059 Antalya Turkey
| | - Ismail Tontul
- Department of Food Engineering; Faculty of Engineering; Akdeniz University; 07059 Antalya Turkey
- Department of Food Engineering; Faculty of Engineering and Architecture; Necmettin Erbakan University; 42050 Konya Turkey
| | - Ayşe Aşçi Arslan
- Department of Food Engineering; Faculty of Engineering; Akdeniz University; 07059 Antalya Turkey
| | - Hilal Sahin Nadeem
- Department of Food Engineering; Faculty of Engineering; Adnan Menderes University; 09100 Aydın Turkey
| | - Ahmet Kucukcetin
- Department of Food Engineering; Faculty of Engineering; Akdeniz University; 07059 Antalya Turkey
| |
Collapse
|
35
|
Wang M, Gao F, Zheng H, Zhang T, Guo M. Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13365] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Mu Wang
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
| | - Feng Gao
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
| | - Huajie Zheng
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
| | - Tiehua Zhang
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
| | - Mingruo Guo
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
- Department of Nutrition and Food Sciences; The University of Vermont; Burlington Vermont 05405 USA
| |
Collapse
|
36
|
Siroli L, Patrignani F, Serrazanetti DI, Parolin C, Ñahui Palomino RA, Vitali B, Lanciotti R. Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products. Front Microbiol 2017; 8:166. [PMID: 28223974 PMCID: PMC5293754 DOI: 10.3389/fmicb.2017.00166] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Accepted: 01/23/2017] [Indexed: 01/10/2023] Open
Abstract
Functional foods could differently affect human health in relation to the gender. Recent studies have highlighted the anti-Candida and anti-Chlamydia activities of some Lactobacillus strains isolated from the vagina of healthy women. Considering these important beneficial activities on women's health, the preparation of functional food containing active vaginal lactobacilli can represent a great scientific challenge for the female gender. In this context, the aim of this work was to study some functional and technological properties of 17 vaginal strains belonging to the species Lactobacillus crispatus, Lactobacillus gasseri, and Lactobacillus vaginalis in the perspective to include them in dairy products. The antagonistic activities against the pathogenic and spoilage species associated to food products and against the principal etiological agents of the genitourinary tract infections were evaluated. Moreover, the vaginal lactobacilli were characterized for their antibiotic resistance, and for their fermentation kinetics and viability during the refrigerated storage in milk. Finally, the volatile molecule profiles of the obtained fermented milks were determined. The results showed that several strains, mainly belonging to the species Lactobacillus crispatus, exhibited a significant antagonistic activity against spoilage and pathogenic microorganisms of food interest, as well as against urogenital pathogens. All the vaginal lactobacilli showed antimicrobial activity against strains belonging to the foodborne pathogenic species Listeria monocytogenes, Listeria innocua, Eenterococcus faecalis and Escherichia coli. In addition, most of the Lactobacillus strains were active toward the main pathogens responsible of vaginal and urinary tract infections including Staphylococcus aureus, Enterococcus faecium, Gardnerella vaginalis, and Proteus mirabilis. The antimicrobial activity can be attributed to the high production of organic acids. The fermentation kinetics in milk indicated the unsuitability of these lactobacilli as fermentation starters for the industrial production of dairy products. However, some strains, belonging to the species Lactobacillus crispatus and Lactobacillus gasseri, maintained a high viability in pasteurized milk at 4°C for over a month, showing their potential application as adjunct cultures for the production of female gender foods. These data represent a first step for the set-up of a new functional dairy product, directed to the women well-being, contributing also to innovate the dairy sector.
Collapse
Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
- Interdepartmental Center for Industrial Agri-Food Research, University of BolognaCesena, Italy
| | - Diana I. Serrazanetti
- Interdepartmental Center for Industrial Agri-Food Research, University of BolognaCesena, Italy
| | - Carola Parolin
- Department of Pharmacy and Biotechnology, University of BolognaBologna, Italy
| | | | - Beatrice Vitali
- Department of Pharmacy and Biotechnology, University of BolognaBologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
- Interdepartmental Center for Industrial Agri-Food Research, University of BolognaCesena, Italy
| |
Collapse
|
37
|
Sidira M, Santarmaki V, Kiourtzidis M, Argyri AA, Papadopoulou OS, Chorianopoulos N, Tassou C, Kaloutsas S, Galanis Α, Kourkoutas Y. Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
38
|
Zheng X, Fu N, Huang S, Jeantet R, Chen XD. Exploring the protective effects of calcium-containing carrier against drying-induced cellular injuries of probiotics using single droplet drying technique. Food Res Int 2016; 90:226-234. [DOI: 10.1016/j.foodres.2016.10.034] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 10/18/2016] [Accepted: 10/23/2016] [Indexed: 12/31/2022]
|
39
|
Espitia PJ, Batista RA, Azeredo HM, Otoni CG. Probiotics and their potential applications in active edible films and coatings. Food Res Int 2016; 90:42-52. [DOI: 10.1016/j.foodres.2016.10.026] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 10/13/2016] [Accepted: 10/16/2016] [Indexed: 12/29/2022]
|
40
|
Moura CS, Lollo PCB, Morato PN, Esmerino EA, Margalho LP, Santos-Junior VA, Coimbra PT, Cappato LP, Silva MC, Garcia-Gomes AS, Granato D, Bolini HMA, Sant'Ana AS, Cruz AG, Amaya-Farfan J. Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5. Food Res Int 2016; 90:275-280. [PMID: 29195882 DOI: 10.1016/j.foodres.2016.10.042] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 10/24/2016] [Accepted: 10/24/2016] [Indexed: 12/11/2022]
Abstract
The viability and survival of Lactobacillus acidophilus La5 under in vitro simulated gastrointestinal in probiotic dairy dessert was assessed. In addition, the effects of regular consumption of the dessert (5g/day) on the lipid profile, immune system, and antioxidant/biochemical status of Wistar rats were also evaluated after 2weeks of treatment. Adequate counts of L. acidophilus La-5 were observed regards the viability and gastrointestinal conditions. The probiotic dairy dessert was efficient in reducing the LDL-cholesterol, triacylglycerol and increased the HDL-cholesterol in serum. Aspartate amino transferase, alanine aminotransferase, total protein, albumin, heat shock proteins, immune system responses, and blood-cells counts (monocyte, lymphocyte, neutrophil and leucocyte) were not affected (p>0.05) after 15days of treatment. Overall, the probiotic dairy dessert may be a viable alternative to enhance the blood lipid profile and could be used to improve the antioxidant defenses.
Collapse
Affiliation(s)
- C S Moura
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - P C B Lollo
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil; Universidade Federal da Grande Dourados (UFGD), 79825-070 Dourados, MS, Brazil.
| | - P N Morato
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - E A Esmerino
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - L P Margalho
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - V A Santos-Junior
- Universidade Federal da Grande Dourados (UFGD), 79825-070 Dourados, MS, Brazil
| | - P T Coimbra
- Federal Institute of Rio de Janeiro (IFRJ), Departament of Food, 20270-921 Rio de Janeiro, RJ, Brazil
| | - L P Cappato
- Federal Rural University of Rio de Janeiro (UFRRJ), Food Technology Department, 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - M C Silva
- Federal Institute of Rio de Janeiro (IFRJ), Departament of Food, 20270-921 Rio de Janeiro, RJ, Brazil
| | - A S Garcia-Gomes
- Federal Institute of Rio de Janeiro (IFRJ), Departament of Food, 20270-921 Rio de Janeiro, RJ, Brazil; Laboratory of Integrated Studies in Protozoology, Oswaldo Cruz Institute (IOC/Fiocruz), 21040-360, Rio de Janeiro, Brazil
| | - D Granato
- State University of Ponta Grossa (UEPG), Department of Food Engineering, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil
| | - H M A Bolini
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - A S Sant'Ana
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - A G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Departament of Food, 20270-921 Rio de Janeiro, RJ, Brazil.
| | - Jaime Amaya-Farfan
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| |
Collapse
|
41
|
Govender M, Choonara YE, van Vuuren S, Kumar P, du Toit LC, Pillay V. Design and evaluation of an oral multiparticulate system for dual delivery of amoxicillin and Lactobacillus acidophilus. Future Microbiol 2016; 11:1133-45. [PMID: 27545143 DOI: 10.2217/fmb-2016-0059] [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: 12/15/2022] Open
Abstract
AIM A delayed-release dual delivery system for amoxicillin and the probiotic Lactobacillus acidophilus was developed and evaluated. MATERIALS & METHODS Statistical optimization of a cross-linked denatured ovalbumin protective matrix was first synthesized using a Box-Behnken experimental design prior to encapsulation with glyceryl monostereate. The encapsulated ovalbumin matrix was thereafter incorporated with amoxicillin in a gastro-resistant capsule. In vitro characterization and stability analysis of the ovalbumin and encapsulated components were also performed Results: Protection of L. acidophilus probiotic against the bactericidal effects of amoxicillin within the dual formulation was determined. CONCLUSION The dual formulation in this study proved effective and provides insight into current microbiome research to identify, classify and use functional healthy bacteria to develop novel probiotic delivery technologies.
Collapse
Affiliation(s)
- Mershen Govender
- Wits Advanced Drug Delivery Platform Research Unit, Department of Pharmacy & Pharmacology, School of Therapeutic Sciences, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg, 7 York Road, Parktown, 2193, South Africa
| | - Yahya E Choonara
- Wits Advanced Drug Delivery Platform Research Unit, Department of Pharmacy & Pharmacology, School of Therapeutic Sciences, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg, 7 York Road, Parktown, 2193, South Africa
| | - Sandy van Vuuren
- Wits Advanced Drug Delivery Platform Research Unit, Department of Pharmacy & Pharmacology, School of Therapeutic Sciences, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg, 7 York Road, Parktown, 2193, South Africa
| | - Pradeep Kumar
- Wits Advanced Drug Delivery Platform Research Unit, Department of Pharmacy & Pharmacology, School of Therapeutic Sciences, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg, 7 York Road, Parktown, 2193, South Africa
| | - Lisa C du Toit
- Wits Advanced Drug Delivery Platform Research Unit, Department of Pharmacy & Pharmacology, School of Therapeutic Sciences, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg, 7 York Road, Parktown, 2193, South Africa
| | - Viness Pillay
- Wits Advanced Drug Delivery Platform Research Unit, Department of Pharmacy & Pharmacology, School of Therapeutic Sciences, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg, 7 York Road, Parktown, 2193, South Africa
| |
Collapse
|
42
|
Correia P, Vítor A, Tenreiro M, Correia AC, Madanelo J, Guiné R. Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-12-2015-0157] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.
Design/methodology/approach
Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.
Findings
The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.
Originality/value
The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.
Collapse
|
43
|
Janiaski D, Pimentel T, Cruz A, Prudencio S. Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product? J Dairy Sci 2016; 99:5273-5283. [DOI: 10.3168/jds.2015-10097] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Accepted: 11/19/2015] [Indexed: 11/19/2022]
|
44
|
Balthazar C, Conte Júnior C, Moraes J, Costa M, Raices R, Franco R, Cruz A, Silva A. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin. J Dairy Sci 2016; 99:4160-4168. [DOI: 10.3168/jds.2015-10072] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Accepted: 09/04/2015] [Indexed: 11/19/2022]
|
45
|
Zhang R, Yang L, Ji J, Li BB, Li L, Ye M. Physico-chemical properties and hypoglycaemic activity of fermented milks prepared with Anemarrhena asphodeloides water extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:492-496. [PMID: 25639677 DOI: 10.1002/jsfa.7115] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Revised: 12/26/2014] [Accepted: 01/25/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND In this research, water extract solutions of Anemarrhena asphodeloides (AA) rhizomes were added to reconstituted milk at 5%, 10% and 15% (v/v) to prepare AA fermented milk (AAFM5, AAFM10 and AAFM15). The AAFM10 was selected for investigation of hypoglycaemic activity. RESULTS Compared with the control fermented milk, titratable acidity values and water-holding capacities of AA fermented milk were increased to different extents, but syneresis values were reduced. The viable counts of Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium adolescentis were significantly increased, respectively. The blood sugar level of streptozotocin diabetic mice taking AAFM10 was reduced by 14.4%, and the food intake was decreased. The contents of malondialdehyde, blood urea nitrogen, serum creatinine, triglycerides, total cholesterol, and low-density lipoprotein cholesterol were reduced by different degrees, and insulin and total superoxide dismutase were significantly increased. CONCLUSION AAFM10 had a significant hypoglycaemic effect and improvement in the complications (such as kidney disease and hyperlipemia) in the mouse model of diabetes.
Collapse
Affiliation(s)
- Rong Zhang
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Liu Yang
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Jing Ji
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Bei-bei Li
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Lan Li
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Ming Ye
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| |
Collapse
|
46
|
Majeed M, Majeed S, Nagabhushanam K, Natarajan S, Sivakumar A, Ali F. Evaluation of the stability of
Bacillus coagulans
MTCC
5856 during processing and storage of functional foods. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13044] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammed Majeed
- Sami Labs Limited 19/1& 19/2 First Main Second Phase Peenya Industrial Area Bangalore 560 058 Karnataka India
| | - Shaheen Majeed
- Sabinsa Corporation 20 Lake Drive East Windsor NJ 08520 USA
| | | | - Sankaran Natarajan
- Sami Labs Limited 19/1& 19/2 First Main Second Phase Peenya Industrial Area Bangalore 560 058 Karnataka India
| | - Arumugam Sivakumar
- Sami Labs Limited 19/1& 19/2 First Main Second Phase Peenya Industrial Area Bangalore 560 058 Karnataka India
| | - Furqan Ali
- Sami Labs Limited 19/1& 19/2 First Main Second Phase Peenya Industrial Area Bangalore 560 058 Karnataka India
| |
Collapse
|
47
|
Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.017] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
48
|
Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese. Food Res Int 2015; 76:611-617. [DOI: 10.1016/j.foodres.2015.07.015] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 07/02/2015] [Accepted: 07/06/2015] [Indexed: 11/23/2022]
|
49
|
Haghshenas B, Nami Y, Abdullah N, Radiah D, Rosli R, Barzegari A, Yari Khosroushahi A. Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12718] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Babak Haghshenas
- Institute of Biosciences; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Yousef Nami
- Institute of Biosciences; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Norhafizah Abdullah
- Chemical and Environmental Engineering Department; Faculty of Engineering; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Dayang Radiah
- Chemical and Environmental Engineering Department; Faculty of Engineering; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Rozita Rosli
- Institute of Biosciences; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Abolfazl Barzegari
- Drug Applied Research Center; Tabriz University of Medical Sciences; Tabriz Iran
| | - Ahmad Yari Khosroushahi
- Drug Applied Research Center; Tabriz University of Medical Sciences; Tabriz Iran
- Department of Pharmacognosy; Faculty of Pharmacy; Tabriz University of Medical Sciences; Tabriz Iran
| |
Collapse
|
50
|
Leroy F, De Vuyst L. Fermented food in the context of a healthy diet: how to produce novel functional foods? Curr Opin Clin Nutr Metab Care 2014; 17:574-81. [PMID: 25115795 DOI: 10.1097/mco.0000000000000108] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
PURPOSE OF REVIEW This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. RECENT FINDINGS The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. SUMMARY Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.
Collapse
Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | | |
Collapse
|