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Mustar S, Ibrahim N. A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products. Foods 2022; 11:foods11142102. [PMID: 35885345 PMCID: PMC9324438 DOI: 10.3390/foods11142102] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 02/06/2023] Open
Abstract
Honey bees and honey, have been the subject of study for decades due to their importance in improving health. At times, some of the probiotics may be transferred to the honey stored in the honeycomb. Consumers may benefit from consuming live-probiotics honey, which can aid in suppressing the reproduction of pathogens in their digestive system. Prebiotics, on the other hand, are mainly carbohydrates that promote the growth of native microflora probiotics in the digestive tract to maintain a healthy environment and improve the gut performance of the host. Therefore, this narrative review aims to present and analyze ten years’ worth of information on the probiotic and prebiotic potential of honey bees and honey since not many review articles were found discussing this topic. Results showed that not many studies have been performed on the probiotic and prebiotic aspects of honey bees and honey. If further research is conducted, isolated probiotics from the bee’s gut combined with honey’s prebiotic properties can be manipulated as potential sources of probiotics and prebiotics for human and animal benefits since they appear to be interrelated and function in symbiosis.
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Elshaghabee FMF, Abd El-Maksoud AA, Alharbi SA, Alfarraj S, Mohamed MSM. Fortification of Acidophilus- bifidus- thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties. Molecules 2021; 26:3876. [PMID: 34201949 PMCID: PMC8271856 DOI: 10.3390/molecules26133876] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/18/2021] [Accepted: 06/19/2021] [Indexed: 02/03/2023] Open
Abstract
The improvement of milk dairy products' quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acidophilus, Bifidobacteria, and Streptococcus thermophilus, during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C. Furthermore, levels of lactic and acetic acids were significantly increased from 120.45 ± 0.65 and 457.80 ± 0.70 µg/mL in the control without heat-treated yeast to 145.67 ± 0.77 and 488.32 ± 0.33 µg/mL with 5% supplementation of Sacch. cerevisiae respectively. Moreover, the addition of heat-treated yeasts to ABT fermented milk enhanced the antioxidant capacity by increasing the efficiency of free radical scavenging as well as the proteolytic activity. Taken together, these results suggest promising application of non-viable industrial yeasts as nutrients in the fermentation process of ABT milk to enhance the growth and viability of ABT starter cultures before and after a 20-day cold storage period by improving the fermented milk level of organic acids, antioxidant capacity, and proteolytic activities.
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Affiliation(s)
| | | | - Sulaiman Ali Alharbi
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
| | - Saleh Alfarraj
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Mahmoud S. M. Mohamed
- Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt
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Sohrabpour S, Rezazadeh Bari M, Alizadeh M, Amiri S. Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing
Lactobacillus acidophilus
LA‐5, honey, and cinnamon extract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15323] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Sepideh Sohrabpour
- Department of Food Science and Technology Saba College of Higher Education Urmia Iran
| | - Mahmoud Rezazadeh Bari
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia Iran
| | - Mohammad Alizadeh
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia Iran
| | - Saber Amiri
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia Iran
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Abstract
Purpose
Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt.
Design/methodology/approach
Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc.
Findings
Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures.
Research limitations/implications
Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food.
Originality/value
Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.
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Razali MF, Mohd Fauzi NA, Sulaiman A, Talip BA, Rahman AA. Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon
Lactobacillus acidophilus
and
Lactobacillus brevis. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13946] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Muhammad Faiz Razali
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Noor Akhmazillah Mohd Fauzi
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Alifdalino Sulaiman
- Department of Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Balkis A. Talip
- Food Technology, Faculty of Applied Science and Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Atikah A. Rahman
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
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Nagy P, Juhász J, Reiczigel J, Császár G, Kocsis R, Varga L. Circannual changes in major chemical composition of bulk dromedary camel milk as determined by FT-MIR spectroscopy, and factors of variation. Food Chem 2018; 278:248-253. [PMID: 30583369 DOI: 10.1016/j.foodchem.2018.11.059] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 10/26/2018] [Accepted: 11/10/2018] [Indexed: 02/09/2023]
Abstract
We monitored the major chemical composition of bulk dromedary camel milk by FT-MIR spectroscopy over a 5-year period. The results highly correlated with those determined with reference methods (r > 0.985, p < 0.001). Production parameters showed significant (p < 0.001) seasonal and yearly changes. The overall mean fat, protein, lactose, solids-not-fat, and total solids concentrations of bulk dromedary camel milk were 2.87%, 2.94%, 4.15%, 8.00%, and 10.69%, respectively. Month of the year, year of the study, and level of production had a strong influence on bulk milk chemical composition and yield of milk components; however, the relative effect of season on composition was greater (proportion of variance app. 50%) compared to that of other factors of variation. The highest and lowest values were measured during winter and summer, respectively. Circannual variation in major milk components was associated with environmental conditions (photoperiod, temperature), whereas it was independent of nutritional factors.
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Affiliation(s)
- Péter Nagy
- Emirates Industry for Camel Milk and Products, Farm and Veterinary Department, PO Box 294236, Dubai, United Arab Emirates.
| | - Judit Juhász
- Emirates Industry for Camel Milk and Products, Farm and Veterinary Department, PO Box 294236, Dubai, United Arab Emirates.
| | - Jenő Reiczigel
- Department of Biomathematics and Informatics, University of Veterinary Medicine, 2 István Street, 1078 Budapest, Hungary.
| | - Gábor Császár
- Hungarian Dairy Research Institute, 24 Lucsony Street, 9200 Mosonmagyaróvár, Hungary.
| | - Róbert Kocsis
- Hungarian Dairy Research Institute, 24 Lucsony Street, 9200 Mosonmagyaróvár, Hungary.
| | - László Varga
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary.
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Varga L, Andok T. Viability of bifidobacteria in soft-frozen ice cream supplemented with aSaccharomyces cerevisiaecell wall product. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.3.15] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- L. Varga
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony út 15–17. Hungary
| | - T. Andok
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony út 15–17. Hungary
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Ayyash M, Al-Nuaimi AK, Al-Mahadin S, Liu SQ. In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. Food Chem 2018; 239:588-597. [DOI: 10.1016/j.foodchem.2017.06.149] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 05/27/2017] [Accepted: 06/28/2017] [Indexed: 01/27/2023]
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Nagy P, Fábri ZN, Varga L, Reiczigel J, Juhász J. Effect of genetic and nongenetic factors on chemical composition of individual milk samples from dromedary camels (Camelus dromedarius) under intensive management. J Dairy Sci 2017; 100:8680-8693. [PMID: 28843681 DOI: 10.3168/jds.2017-12814] [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: 03/01/2017] [Accepted: 07/16/2017] [Indexed: 12/16/2022]
Abstract
The aims of the present study were to monitor the changes in gross chemical composition of individual dromedary camel milk over a 5-yr period, to provide reference values, and to determine the effect of genetic and nongenetic factors influencing camel milk composition under intensive management. A total of 1,528 lactating dromedary camels were included in the study. Animals were fed a constant diet and were milked twice a day in a herringbone parlor. Milk samples were collected at monthly intervals using a sampling device and then fat, protein, lactose, total solids (TS), and solids-nonfat (SNF) concentrations of raw camel milk were determined with an automatic milk analyzer. For each milk sample, production parameters were recorded and quantities (grams) of milk constituents were calculated. The overall mean quantity and fat, protein, lactose, SNF, and TS concentrations of the morning milk were 4.0 kg, 2.58%, 2.95%, 4.19%, 8.08%, and 10.46%, respectively. Milk quantity showed a positive correlation with lactose and a negative correlation with all other components. Parity exerted a strong effect on all milk parameters. Primiparous dromedaries (n = 60) produced less milk with higher concentrations of components than did multiparous animals (n = 1,468). Milk composition varied among the 7 breeds tested, but none of the genotypes was found to be superior to the others in this respect. We detected a significant, yet small calf sex-biased difference in milk yield and composition. Stage of lactation and season strongly influenced milk yield and all milk components. We also found a significant interaction between month postpartum (mPP) and month of the year. The concentration of all milk components decreased from 1 to 5 mPP. Later, lactose concentration and quantity continued to decrease parallel with decreasing milk production. The concentration of other components showed a temporary increase in mid lactation, from 6 to 11 mPP, and in late lactation, from 18 to 23 mPP. Mean fat, protein, SNF, and TS concentrations showed a high seasonal variation (9.5 to 28.7%), with the lowest and highest values being measured during summer and winter, respectively. This seasonal variation was independent of nutrition and may reflect an endogenous circannual rhythm. We observed a noticeable variation among years. Dromedary camels could provide a useful in vivo model to study the homeorhetic regulation of mammary cell function by endogenous and environmental factors.
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Affiliation(s)
- P Nagy
- Emirates Industry for Camel Milk and Products, Farm and Veterinary Department, PO Box 294236, Dubai, United Arab Emirates.
| | - Zs N Fábri
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 9200 Mosonmagyaróvár, Hungary
| | - L Varga
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 9200 Mosonmagyaróvár, Hungary
| | - J Reiczigel
- Department of Biomathematics and Informatics, University of Veterinary Medicine, 1078 Budapest, Hungary
| | - J Juhász
- Emirates Industry for Camel Milk and Products, Farm and Veterinary Department, PO Box 294236, Dubai, United Arab Emirates
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Mohan A, Quek SY, Gutierrez-Maddox N, Gao Y, Shu Q. Effect of honey in improving the gut microbial balance. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqs/fyx015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Mohan A, Quek SY, Gutierrez-Maddox N, Gao Y, Shu Q. Effect of honey in improving the gut microbial balance. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx015] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Minervini F, Celano G, Lattanzi A, De Angelis M, Gobbetti M. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough. Food Microbiol 2016; 60:112-23. [DOI: 10.1016/j.fm.2016.05.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 12/23/2015] [Accepted: 05/10/2016] [Indexed: 10/21/2022]
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