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Thakur R, Biswal P, Sari TP, Kumar D, Sagar NA, Bhardwaj S, Pandey HO, Chandratre GA, Tarafdar A. Therapeutic effect of goat milk and its value-addition: current status and way forward. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1621-1631. [PMID: 39049908 PMCID: PMC11263276 DOI: 10.1007/s13197-023-05923-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2023] [Accepted: 12/22/2023] [Indexed: 07/27/2024]
Abstract
Goats are important livestock mainly recognized for their low rearing costs and adaptability to harsh climate making them suitable for small farmers. Goat's milk has been tagged as highly consumed milk in many parts of the world and also carry essential substances as minerals, vitamins, enzymes, proteins, electrolytes and fatty acids which are easily metabolised by the body. The unique health benefits of goat milk make it a remedy for various disease conditions. Additionally, the low allergenicity and high digestibility of goat milk make it a popular dairy product for infants and immunocompromised individuals. This review summarizes the efforts and achievements made in analyzing goat milk's nutritional, therapeutic, and functional properties and its current applications in the food and nutraceuticals sector. Also, the article provides insights into the diverse range of food and cosmetics applications of goat milk-derived components. Besides the long history of the use of goat milk for human nutrition, the scientific literature concerning various bioactive components and their beneficial therapeutic effects with respect to modern science are also reviewed in detail.
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Affiliation(s)
- Rajneesh Thakur
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
- Department of Livestock Production Management, College of Veterinary and Animal Sciences, Kishanganj, Bihar India
| | - Prachurya Biswal
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
- Department of Livestock Production Management, College of Veterinary and Animal Sciences, Kishanganj, Bihar India
| | - T. P. Sari
- National Institute of Food Technology Entrepreneurship and Management-Kundli, Sonipat, Haryana 131 028 India
| | | | - Narashans Alok Sagar
- University Centre for Research and Development, Chandigarh University, Mohali, Punjab India
| | - Sonam Bhardwaj
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
| | - Hari Om Pandey
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
| | - Gauri A. Chandratre
- Department of Veterinary Public Health and Epidemiology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125001 India
| | - Ayon Tarafdar
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
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Preparation and Characterization of a Novel Multiparticulate Dosage Form Carrying Budesonide-Loaded Chitosan Nanoparticles to Enhance the Efficiency of Pellets in the Colon. Pharmaceutics 2022; 15:pharmaceutics15010069. [PMID: 36678698 PMCID: PMC9865799 DOI: 10.3390/pharmaceutics15010069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/14/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
An attempt was made to conquer the limitation of orally administered nanoparticles for the delivery of budesonide to the colon. The ionic gelation technique was used to load budesonide on chitosan nanoparticles. The nanoparticles were investigated in terms of size, zeta potential, encapsulation efficiency, shape and drug release. Then, nanoparticles were pelletized using the extrusion-spheronization method and were investigated for their size, mechanical properties, and drug release. Pellets were subsequently coated with a polymeric solution composed of two enteric (eudragit L and S) and time-dependent polymers (eudragit RS) for colon-specific delivery. All formulations were examined for their anti-inflammatory effect in rats with induced colitis and the relapse of the colitis after discontinuation of treatment was also followed. The size of nanoparticles ranged between 288 ± 7.5 and 566 ± 7.7 nm and zeta potential verified their positive charged surface. The drug release from nanoparticles showed an initial burst release followed by a continuous release. Pelletized nanoparticles showed proper mechanical properties and faster drug release in acidic pH compared with alkaline pH. It was interesting to note that pelletized budesonide nanoparticles released the drug throughout the GIT in a sustained fashion, and had long-lasting anti-inflammatory effects while rapid relapse was observed for those treated with conventional budesonide pellets. It seems that there is a synergistic effect of nanoformulation of budesonide and the encapsulation of pelletized nanoparticles in a proper coating system for colon delivery that could result in a significant and long-lasting anti-inflammatory effect.
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Lactobacillus fermentum (MTCC-5898) based fermented whey renders prophylactic action against colitis by strengthening the gut barrier function and maintaining immune homeostasis. Microb Pathog 2022; 173:105887. [DOI: 10.1016/j.micpath.2022.105887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Liu L, Jiang S, Xie W, Xu J, Zhao Y, Zeng M. Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Nayik GA, Jagdale YD, Gaikwad SA, Devkatte AN, Dar AH, Dezmirean DS, Bobis O, Ranjha MMAN, Ansari MJ, Hemeg HA, Alotaibi SS. Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review. Front Nutr 2021; 8:789117. [PMID: 34938763 PMCID: PMC8685332 DOI: 10.3389/fnut.2021.789117] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 11/10/2021] [Indexed: 01/13/2023] Open
Abstract
Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.
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Affiliation(s)
- Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, Jammu and Kashmir, India
| | - Yash D Jagdale
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Sailee A Gaikwad
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Anupama N Devkatte
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, India
| | - Daniel Severus Dezmirean
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobis
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | | | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), Moradabad, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Ta'if, Saudi Arabia
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7
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Zaravela A, Kontakos S, Badeka AV, Kontominas MG. Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03780-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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de Castro Santos Melo C, da Silva Freire A, Galdeano MA, da Costa CF, de Oliveira Gonçalves APD, Dias FS, Menezes DR. Probiotic potential of Enterococcus hirae in goat milk and its survival in canine gastrointestinal conditions simulated in vitro. Res Vet Sci 2021; 138:188-195. [PMID: 34171542 DOI: 10.1016/j.rvsc.2021.06.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 05/26/2021] [Accepted: 06/07/2021] [Indexed: 11/29/2022]
Abstract
In canine nutrition, the use of goat nutraceutical dairy products is an innovative proposal. Therefore, the objective of this study was to prepare fermented goat milk with probiotic potential in dogs in an in vitro model. A total of 40 lactic acid bacteria (LAB) species were grown, of which 30 were CAP isolates originally from goat milk and 10 were CAN isolates originally from fecal material of newborn dogs. The isolates were selected based on resistance to the simulated canine gastrointestinal condition and acidifying ability. After this preliminary screening, the analyses were performed regarding β-galactosidase and exopolysaccharide formation, diacetyl production, adhesion proteins Mub and mapa, hydrophobicity, DPPH assay, virulence and antibiotic resistance. With these evaluations, four LAB isolates were identified using sequencing of the 16S rRNA gene. These were identified as Enterococcus hirae and were used to produce fermented goat milk. For statistical analysis, the data were analyzed using the Scott-Knott test and also submitted to analysis of variance and the Tukey test (P < 0.05). In the evaluation of goat milk fermented with E. hirae and control, over the 36-day storage period there was a reduction in pH and an increase in acidity, and higher levels of LAB were observed in goat milk fermented with E. hirae. Therefore, both these E. hirae isolates and the fermented goat milk produced showed satisfactory results in vitro, demonstrating probiotic efficiency and food safety for dogs.
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Affiliation(s)
- Carina de Castro Santos Melo
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil
| | | | | | - Camila Fraga da Costa
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil.
| | | | - Francesca Silva Dias
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil; Department of Veterinary Medicine, UNIVASF, CEP: 56.300-990 Petrolina, Pernambuco, Brazil
| | - Daniel Ribeiro Menezes
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil; Department of Veterinary Medicine, UNIVASF, CEP: 56.300-990 Petrolina, Pernambuco, Brazil
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Prosser CG. Compositional and functional characteristics of goat milk and relevance as a base for infant formula. J Food Sci 2021; 86:257-265. [DOI: 10.1111/1750-3841.15574] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Colin G Prosser
- Dairy Goat Co‐operative (N.Z.) Ltd. 18 Gallagher Drive Hamilton 3240 New Zealand
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10
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Hossain ME. Performance of Black Bengal goat: a 50-year review. Trop Anim Health Prod 2021; 53:71. [PMID: 33399972 DOI: 10.1007/s11250-020-02477-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 11/11/2020] [Indexed: 10/22/2022]
Abstract
Black Bengal goat (BBG) is the most widely recognized legacy goat breed in Bangladesh. The breed is black in color yet likewise earthy, white, or dim colors additionally found. The breed has medium body size with grown-up weight 25-30 kg, little horns, short legs, and tight body structure. The BBG is one of the most compliant, all around adjusted, early maturing, prolific, productive, and tropical disease-resistant goat types of the world that produces incredible quality meat, milk, and skin. The breed is versatile in hot, moist, cruel, climatic conditions and flourishes well on a cacophonous dietary regimen from uncultivable decrepit grounds, residences, riversides, banks, sloping, and hilly territories where crop culture or dairy nourishing is inconceivable. In Bangladesh, the BBG is one of the main red meat-producing small ruminants which shares remarkable local interest during Eid-Ul-Adha, Eid-Ul-Fitr, wedding ceremony, birthday festival, circumcision, memorial programs, and other social celebrations with no social, cultural, and religious limitations. Being little in size, the BBG has been an amazing asset to advance supportable vocations for the negligible, little, and landless ranchers who rely upon free regular grazing lands for raising domesticated animals. Regardless of incredibly exceptional components and features, the production of BBG has not yet been popularized widely since meager consideration has been paid for improving their efficiency. Development of cutting edge hereditary, dietary, and health as well as disease control procedure and utilization of modern management frameworks may procure considerable changes in improving the overall performance of the BBG.
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Affiliation(s)
- Md Emran Hossain
- Department of Animal Science and Nutrition, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Zakir Hossain Road, Khulshi, Chattogram, 4225, Bangladesh.
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Sun LP, Shi FF, Zhang WW, Zhang ZH, Wang K. Antioxidant and Anti-Inflammatory Activities of Safflower ( Carthamus tinctorius L.) Honey Extract. Foods 2020; 9:foods9081039. [PMID: 32748813 PMCID: PMC7466186 DOI: 10.3390/foods9081039] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 07/27/2020] [Accepted: 07/29/2020] [Indexed: 12/20/2022] Open
Abstract
Safflower honey is a unique type of monofloral honey collected from the nectar of Carthamus tinctorius L. in the Apis mellifera colonies of northwestern China. Scant information is available regarding its chemical composition and biological activities. Here, for the first time, we investigated this honey's chemical composition and evaluated its in vitro antioxidant and anti-inflammatory activities. Basic physicochemical parameters of the safflower honey samples in comparison to established quality standards suggested that safflower honeys presented a good level of quality. The in vitro antioxidant tests showed that extract from Carthamus tinctorius L. honey (ECH) effectively scavenged DPPH and ABTS+ free radicals. In lipopolysaccharides (LPS) activated murine macrophages inflammatory model, ECH treatment to the cells inhibited the release of nitric oxide and down-regulated the expressions of inflammatory-relating genes (iNOS, IL-1β, TNF-α and MCP-1). The expressions of the antioxidant genes TXNRD, HO-1, and NQO-1, were significantly boosted in a concentration-dependent manner. ECH decreased the phosphorylation of IκBα and inhibited the nuclear entry of the NF-κB-p65 protein, in LPS-stimulated Raw 264.7 cells, accompany with the increased expressions of Nrf-2 and HO-1, suggesting that ECH achieved the anti-inflammatory effects by inhibiting NF-κB signal transduction and boosting the antioxidant system via activating Nrf-2/HO-1 signaling. These results, taken together, indicated that safflower honey has great potential into developing as a high-quality agriproduct.
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Affiliation(s)
- Li-Ping Sun
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
| | - Feng-Feng Shi
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
| | - Wen-Wen Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
| | - Zhi-Hao Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
- Correspondence:
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Goat milk attenuates mimetic aging related memory impairment via suppressing brain oxidative stress, neurodegeneration and modulating neurotrophic factors in D-galactose-induced aging model. Biogerontology 2019; 21:203-216. [PMID: 31792648 DOI: 10.1007/s10522-019-09854-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Accepted: 11/26/2019] [Indexed: 10/25/2022]
Abstract
One of the most significant hallmarks of aging is cognitive decline. D-galactose administration may impair memory and mimic the effects of natural aging. In this study, the efficiency of goat milk to protect against memory decline was tested. Fifty-two male Sprague-Dawley rats were randomly divided into four groups: (i) control group, (ii) goat milk treated group, (iii) D-galactose treated group, and (iv) goat milk plus D-galactose treated group. Subcutaneous injections of D-galactose at 120 mg/kg and oral administrations of goat milk at 1 g/kg were chosen for the study. Goat milk and D-galactose were administered concomitantly for 6 weeks, while the control group received saline. After 6 weeks, novel object recognition and T-maze tests were performed to evaluate memory of rats. Following behavioral tests, the animals were sacrificed, and right brain homogenates were analyzed for levels of lipid peroxidation, antioxidant enzymes and neurotrophic factors. The left brain hemisphere was used for histological study of prefrontal cortex and hippocampus. There was a significant memory impairment, an increase in oxidative stress and neurodegeneration and a reduction in antioxidant enzymes and neurotrophic factors levels in the brain of D-galactose treated rats compared to controls. Goat milk treatment attenuated memory impairment induced by D-galactose via suppressing oxidative stress and neuronal damage and increasing neurotrophic factors levels, thereby suggesting its potential role as a geroprotective food.
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de Assis POA, Guerra GCB, Araújo DFDS, de Andrade LDFLI, de Araújo AA, de Araújo RF, de Carvalho TG, de Souza MDFV, Borges GDSC, Lima MDS, Rolim FRL, Rodrigues RAV, Queiroga RDCRDE. Intestinal anti-inflammatory activity of xique-xique (Pilosocereus gounellei A. Weber ex K. Schum. Bly. Ex Rowl) juice on acetic acid-induced colitis in rats. Food Funct 2019; 10:7275-7290. [PMID: 31621721 DOI: 10.1039/c9fo00920e] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Inflammatory bowel disease (IBD) is characterized by severe mucosal damage in the intestine and a deregulated immune response. Natural products derived from plants that are rich in bioactive compounds are used by many patients with IBD. Xique-xique (Pilosocereus gounellei) is a cactus of the Caatinga family that has been used by the local population for food and medicinal purposes. The intestinal anti-inflammatory effect of xique-xique cladode juice was evaluated in the present study. A dose of 5 mL kg-1 had a protective effect on intestinal inflammation, with an improvement in macroscopic damage, and a decrease in pro-inflammatory markers and oxidative stress, in addition to preserving the colonic tissue. Immunohistochemical analysis revealed the downregulation of IL-17, NF-κB, and iNOS, and upregulation of SOCs-1, ZO-1, and MUC-2. These protective effects could be attributed to the phenolic compounds as well as the fibers present in xique-xique juice. Further studies are needed before suggesting the use of xique-xique juice as a new alternative for treating IBD.
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Affiliation(s)
| | - Gerlane Coelho Bernardo Guerra
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil.
| | | | | | - Aurigena Antunes de Araújo
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil.
| | - Raimundo Fernandes de Araújo
- Department of Morphology, Histology and Basic Pathology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Thaís Gomes de Carvalho
- Postgraduate Program in Health Science, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, Brazil
| | | | - Graciele da Silva Campelo Borges
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Institute Federal of Sertão Pernambucano, Petrolina, Brazil
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Composition and isolation of goat cheese whey oligosaccharides by membrane technology. Int J Biol Macromol 2019; 139:57-62. [DOI: 10.1016/j.ijbiomac.2019.07.181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/29/2019] [Accepted: 07/26/2019] [Indexed: 01/04/2023]
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15
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Costa ACS, Pereira DE, Veríssimo CM, Bomfim MAD, Queiroga RCRE, Madruga MS, Alves S, Bessa RJB, Oliveira MEG, Soares JKB. Developing cookies formulated with goat cream enriched with conjugated linoleic acid. PLoS One 2019; 14:e0212534. [PMID: 31545797 PMCID: PMC6756519 DOI: 10.1371/journal.pone.0212534] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 09/04/2019] [Indexed: 11/18/2022] Open
Abstract
Goat fat is one of the best sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, though CLA is generated in ruminants, CLA consumption is limited to meats and milk products. This study aimed to replace vegetable fat with goat milk fat enriched with CLA. From differing fat sources, four cookie recipes were developed: CVF-vegetable fat cookies; CB-butter cookies; CG-goat milk fat cookies without CLA; CGCLA-goat milk fat cookies with CLA. The cookies were evaluated using physical (color and texture), physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), consumer testing (n = 123), and lipid profiles. The CGCLA presented higher values in the color parameters. The highest and the lowest scores obtained for hardness were respectively 5.54 (CB) and 2.21 (CVF). Lipids and total sugars varied inversely; the highest percentages of lipids were in the CVF and CG samples which obtained lower total sugar content. There were no differences in acceptance or preference for the four formulations. The goat cream formulations (CG and CGCLA) were as well accepted as the CFV formulation. For lipid profiles, CFV presented the highest percentage of trans-fatty acids (TFA) at 16.76%. CGCLA presented 70% more CLA than either CB or CG, certifying that CGCLA presents CLA in relevant quantities, even after cooking. The CGCLA presented higher levels of CLA, and in this study it was verified that goat milk cream enriched with CLA can be used in producing cookies, adding functional and nutritional properties, and offering another alternative(s) to produce food from goat milk fat.
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Affiliation(s)
- Ana C. S. Costa
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Department of Rural Technology, Federal Rural University of Pernambuco, Recife, Brazil
- * E-mail:
| | - Diego E. Pereira
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
| | - Caio M. Veríssimo
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Department of Rural Technology, Federal Rural University of Pernambuco, Recife, Brazil
| | | | - Rita C. R. E. Queiroga
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Bromatology Laboratory, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil
| | - Marta S. Madruga
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
| | - Susana Alves
- Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Rui J. B. Bessa
- Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Maria E. G. Oliveira
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Bromatology Laboratory, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil
| | - Juliana K. B. Soares
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Department of Nutrition, Federal University of Campina Grande, Cuité, Brazil
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Ranadheera CS, Evans CA, Baines SK, Balthazar CF, Cruz AG, Esmerino EA, Freitas MQ, Pimentel TC, Wittwer AE, Naumovski N, Graça JS, Sant'Ana AS, Ajlouni S, Vasiljevic T. Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes. Compr Rev Food Sci Food Saf 2019; 18:867-882. [PMID: 33337004 DOI: 10.1111/1541-4337.12447] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 03/08/2019] [Accepted: 03/19/2019] [Indexed: 01/10/2023]
Abstract
Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.
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Affiliation(s)
- C S Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - C A Evans
- School of Environmental and Life Sciences, Univ. of Newcastle, NSW, 2308, Australia
| | - S K Baines
- School of Health Sciences, Univ. of Newcastle, NSW, 2308, Australia
| | - Celso F Balthazar
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | - Adriano G Cruz
- Dept. of Food, Federal Inst. of Rio de Janeiro, 20270-021, Rio de Janeiro, RJ, Brazil
| | - Erick A Esmerino
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | - Mônica Q Freitas
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | | | - A E Wittwer
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - N Naumovski
- Discipline of Nutrition and Dietetics, Faculty of Health, Univ. of Canberra, Canberra, ACT, 2601, Australia.,Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT, 2601, Australia
| | - Juliana S Graça
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, São Paulo, Brazil
| | - S Ajlouni
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - T Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria Univ., Werribee, Victoria, 3030, Australia
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17
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Verruck S, Dantas A, Prudencio ES. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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18
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da Silva VC, de Araújo AA, de Souza Araújo DF, Souza Lima MCJ, Vasconcelos RC, de Araújo Júnior RF, Langasnner SMZ, de Freitas Fernandes Pedrosa M, de Medeiros CACX, Guerra GCB. Intestinal Anti-Inflammatory Activity of the Aqueous Extract from Ipomoea asarifolia in DNBS-Induced Colitis in Rats. Int J Mol Sci 2018; 19:ijms19124016. [PMID: 30545135 PMCID: PMC6321343 DOI: 10.3390/ijms19124016] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 11/12/2018] [Accepted: 11/27/2018] [Indexed: 12/11/2022] Open
Abstract
Inflammatory bowel disease is triggered by an uncontrolled immune response associated with genetic, environmental, and intestinal microbiota imbalance. Ipomoea asarifolia (IA), popularly known as “salsa” or “brave salsa”, belongs to the Convolvulaceae family. The aim of this approach was to study the preventive effect of IA aqueous extract in 2,4-dinitrobenzene sulfonic acid (DNBS)-induced colitis in rats. Rats pretreated with IA extract or sulfasalazine (SSZ) received intracolonic instillation of DNBS in 50% ethanol (v/v). IA extract presented a protective effect against intestinal inflammation, with improvement in the disease activity index and macroscopic damage. IA or SSZ significantly reduced myeloperoxidase activity, and also down-regulation of the gene expression of JNK1, NF-κβ-p65, STAT3, and decreased levels of TNFα, IL-1β, and increased IL-10, associated with a significant improvement of oxidative stress, in addition to a reduction in MDA and an increase of glutathione in colonic tissue. The protective effect of the extract was also confirmed in histological evaluation, showing preservation of the colonic cytoarchitecture. Immunohistochemical analysis revealed down-regulation of NF-κβ-p65, iNOS, IL-17, and up-regulation of SOCs-1 and MUC-2. IA extract presents antioxidant and anti-inflammatory intestinal properties, and proved to be a potential application for preventing damage induced by DNBS.
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Affiliation(s)
- Valéria Costa da Silva
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, Natal 59072-970, Brazil.
| | - Aurigena Antunes de Araújo
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, Natal 59072-970, Brazil.
| | | | - Maíra Conceição Jerônimo Souza Lima
- Laboratory of Pharmaceutical Technology and Biotechnology, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, Brazil.
| | - Roseane Carvalho Vasconcelos
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, Natal 59072-970, Brazil.
| | - Raimundo Fernandes de Araújo Júnior
- Department of Morphology, Histology and Basic Pathology, Biosciences Center, Federal University of Rio Grande do Norte, Natal 59072-970, Brazil.
| | - Silvana Maria Zucolotto Langasnner
- Research Group on Bioactive Natural Products, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, Brazil.
| | - Matheus de Freitas Fernandes Pedrosa
- Laboratory of Pharmaceutical Technology and Biotechnology, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, Brazil.
| | | | - Gerlane Coelho Bernardo Guerra
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, Natal 59072-970, Brazil.
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19
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Rodrigues R, Guerra G, Soares J, Santos K, Rolim F, Assis P, Araújo D, de Araújo Júnior RF, Garcia VB, de Araújo AA, Queiroga R. Lactobacillus rhamnosus EM1107 in goat milk matrix modulates intestinal inflammation involving NF-κB p65 and SOCs-1 in an acid-induced colitis model. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.09.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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20
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Wasilewska E, Zlotkowska D, Wroblewska B. Yogurt starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus ameliorate symptoms and modulate the immune response in a mouse model of dextran sulfate sodium-induced colitis. J Dairy Sci 2018; 102:37-53. [PMID: 30343915 DOI: 10.3168/jds.2018-14520] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 08/29/2018] [Indexed: 12/19/2022]
Abstract
We investigated the yogurt starter cultures of Lactobacillus bulgaricus 151 and Streptococcus thermophilus MK-10 for their effect on the severity of experimental colitis, lymphocyte profile, and regulatory T-cell response. Colitis was induced in BALB/c mice via the administration of 3.5% dextran sulfate sodium salt (DSS) in drinking water for 6 d. Next, the mice were gavaged intragastrically with an active yogurt cultures (YC) mixture (∼5 × 109 cfu/mouse per day) or saline (vehicle) for 8 d. Mice receiving DSS or saline alone served as positive and negative controls, respectively. The length of the colon, disease activity index, histological scores, myeloperoxidase activity, epithelium-associated microbes, short-chain fatty acid profile, total IgA antibody-forming cells, CD3+CD8+, CD3+CD4+, CD3+CD4+CD25+, CD3+CD4+CD25+Foxp3+ T-cell subsets, and cytokine profiles (IL-2, IL-4, IL-6, IL-10, IL-17A, IFN-γ, and tumor necrosis factor) were examined after termination of the mice. Feeding mice with YC mixture reduced disease symptoms and modified intestinal microbiota and host inflammatory responsiveness to DSS. We observed limited weight loss and a decreased disease activity index score, lowered myeloperoxidase activity, and somewhat reduced damage of the intestine. The YC mixture upregulated the colon length, increased the amount and diversity of mucosa-associated microbes (enterobacteria, enterococci, and yeast), and decreased the concentration of putrefactive short-chain fatty acids in the cecal contents. It downregulated the input of cytotoxic CD3+CD8+ T cells and CD3+CD4+CD25+FoxP3+ regulatory T cells in Peyer's patches and enhanced CD3+CD4+CD25+ T cells in spleens and CD3+CD4+CD25+FoxP3+ cells in peripheral blood mononuclear cells. Simultaneously, IgA antibody-forming cells were downregulated in mesenteric lymph nodes (MLN) and enhanced in spleens (SPL). The cultures mostly enhanced the production of cytokines tested in MLN and SPL, except for IL-6, which was downregulated in MLN. Interleukin-2 and IL-4 were the most upregulated in MLN, whereas IL-10, IL-4, IL-2, IFN-γ, and tumor necrosis factor were most upregulated in SPL. In serum, the YC mixture downregulated IFN-γ and clearly increased IL-2. Based on these results, we recognize the high anti-inflammatory and immunomodulatory potential of the L. bulgaricus 151 and S. thermophilus MK-10 set. The strains possess the ability to modulate the intestinal mucosal and systemic immune system toward both IgA production and induction of regulatory T cells, shifting Th1/Th2 balance.
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Affiliation(s)
- E Wasilewska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.
| | - D Zlotkowska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - B Wroblewska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
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21
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Barbosa MM, de Araújo AA, de Araújo Júnior RF, Guerra GCB, de Castro Brito GA, Leitão RC, Ribeiro SB, de Aragão Tavares E, Vasconcelos RC, Garcia VB, de Medeiros CACX. Telmisartan Modulates the Oral Mucositis Induced by 5-Fluorouracil in Hamsters. Front Physiol 2018; 9:1204. [PMID: 30210365 PMCID: PMC6123383 DOI: 10.3389/fphys.2018.01204] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Accepted: 08/10/2018] [Indexed: 01/20/2023] Open
Abstract
Oral mucositis (OM) is a common adverse effect resulting from cancer therapy. The OM it has implications that may compromise oncologic treatment and decrease the patient's quality of life. The therapeutic options to prevent or treat the symptoms of OM are scarce; there is no effective therapy that improves the symptoms. Based on the need for further research for the treatment of OM, the present study objective was to evaluate the effect of telmisartan (TELM) on the OM induced by 5-fluorouracil (5-FU), using as animal model Golden Syrian hamsters. 5-FU followed by mechanical trauma on day 4 was used to induce OM in hamsters. Euthanasia occurred on the day 10. The experiments were constituted by the groups saline, mechanical trauma, 5-FU, and TELM in three doses (1, 5, or 10 mg/kg). Macroscopic, histopathological, and immunohistochemical analyses as well as immunofluorescence experiments were performed on the oral mucosa of the animals. The samples also were used for analysis enzyme-linked immunosorbent assays and quantitative real-time polymerase chain reactions (qPCR). TELM (5 or 10 mg/kg) was able to reduce the inflammatory ulceration and infiltration in the oral mucosa of the animals, decreasing the levels of the cytokines TNF-α and IL-1β. These treatments was minimize the immunostaining for cyclooxygenase-2, matrix metalloproteinase-9, transforming growth factor-β, and smad 2/3. The nuclear transcription factor kappa B (NFκB) p65 and inducible nitric oxide synthase were reduced in the oral mucosa. Finally, TELM (10 mg/kg) increased the PPARγ gene expression and reduced STAT1 and NFκB p65 gene expression relative to the 5-FU group. Therefore, TELM prevents the OM produced by 5-FU on animal model.
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Affiliation(s)
- Maisie M Barbosa
- Post Graduation Program in Biological Sciences, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Aurigena A de Araújo
- Post Graduation Program Public Health/Post Graduation Program in Pharmaceutical Science, Department of Biophysics and Pharmacology, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Raimundo F de Araújo Júnior
- Post Graduation Program in Functional and Structural Biology/Post Graduation Program Health Science, Department of Morphology, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Gerlane C B Guerra
- Post Graduation Program in Biological Sciences/Post Graduation Program in Pharmaceutical Science, Department of Biophysics and Pharmacology, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Gerly A de Castro Brito
- Post Graduation Program of Morphological Science, Department of Morphology, Universidade Federal do Ceará, Fortaleza, Brazil
| | - Renata C Leitão
- Post Graduation Program of Morphological Science, Department of Morphology, Universidade Federal do Ceará, Fortaleza, Brazil
| | - Susana B Ribeiro
- Post Graduation Program in Biotechnology RENORBIO, Federal University of Rio Grande do Norte, Natal, Brazil
| | | | - Roseane C Vasconcelos
- Post Graduation Program Public Health, Department of Dentistry, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Vinícius B Garcia
- Post Graduation in Program of Health Sciences, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Caroline A C X de Medeiros
- Post Graduation Program in Biological Sciences/Post Graduation Program in Biotechnology RENORBIO, Department of Biophysics and Pharmacology, Federal University of Rio Grande do Norte, Natal, Brazil
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22
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Miguel MG, Antunes MD, Faleiro ML. Honey as a Complementary Medicine. INTEGRATIVE MEDICINE INSIGHTS 2017; 12:1178633717702869. [PMID: 28469409 PMCID: PMC5406168 DOI: 10.1177/1178633717702869] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Accepted: 02/19/2017] [Indexed: 12/13/2022]
Abstract
The beneficial effects of honey on human health have long been recognized. Today, many of those positive effects have been studied to elucidate its mode of action. This review briefly summarizes the best studied features of honey, highlighting it as an appealing alternative medicine. In these reports, the health benefits of honey range from antioxidant, immunomodulatory, and anti-inflammatory activity to anticancer action, metabolic and cardiovascular benefits, prebiotic properties, human pathogen control, and antiviral activity. These studies also support that the honey's biological activity is mainly dependent on its floral or geographic origin. In addition, some promising synergies between honey and antibiotics have been found, as well as some antiviral properties that require further investigation. Altogether, these studies show that honey is effectively a nutraceutical foodstuff.
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Affiliation(s)
- MG Miguel
- MeditBio, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
| | - MD Antunes
- MeditBio, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
- CEOT, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
| | - ML Faleiro
- CBMR, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
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23
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Wu Z, Wu J, Cao P, Jin Y, Pan D, Zeng X, Guo Y. Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid. J Dairy Sci 2017; 100:4223-4229. [PMID: 28434721 DOI: 10.3168/jds.2017-12640] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Accepted: 02/28/2017] [Indexed: 01/02/2023]
Abstract
Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L. plantarum significantly impaired the growth and survival of Lactobacillus delbrueckii ssp. bulgaricus during refrigerated storage. Overall, L. plantarum was a good candidate for probiotic yogurt fermentation; further studies are needed to understand the major metabolite path of lactic acid bacteria in complex fermentation.
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Affiliation(s)
- Zhen Wu
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China; Foods for Health Institute, Department of Food Science and Technology, University of California, Davis 95616
| | - Jing Wu
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China
| | - Pei Cao
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China
| | - Yifeng Jin
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China; Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, 210097, Jiangsu, China.
| | - Xiaoqun Zeng
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China
| | - Yuxing Guo
- Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, 210097, Jiangsu, China
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