Short communication: Physicochemical and antioxidant properties of milk supplemented with red ginseng extract

Influence of herbal supplementation on nutrient digestibility, blood biomarkers, milk yield, and quality in tropical crossbred cows

Herbal supplements containing diverse phytochemicals have been proven to improve digestibility, beneficial serum metabolites, milk yield, and quality in cows. However, the temperature sensitivity of phytochemicals in herbs complicates their practical use as livestock supplements. In response, this study aimed to assess how shade-dried plantain, lemongrass, and their combination influence cow performance, digestibility, serum and milk antioxidants, and milk fatty acids. Forty multiparous mid-lactating Holstein-tropical crossbred cows were randomly assigned to four groups (n = 10) for 63 days in a completely randomized design with covariates adjustment. The control group received a basal diet (14.9% crude protein, 11.0 MJ metabolizable energy/kg dry matter (DM)) without herbs. The herbs-supplemented groups received shade-dried powder (per cow/day) of either 100 g plantain (plantain), 100 g lemongrass (lemongrass), or 50 g each of plantain and lemongrass (combined), along with the basal diet. Compared with the control, the plantain or lemongrass group presented improved performance, i.e., DM consumption (3-4%), milk (10-11%) and its components yield (p ≤ 0.05). Similar to the control, the combined group had no effect on performance or digestibility, whereas the digestibility of all nutrients in the plantain or lemongrass group substantially increased. Herbs-supplementation reduced serum bad-cholesterol and urea-nitrogen while increasing good-cholesterol and albumin compared with the control (p < 0.01). Notably, 4-8% serum and 8-23% milk antioxidants were greater in the herbs-supplemented groups than the control, while the lemongrass had the optimum milk β-carotene. Substantially, herbs-supplementation resulted in a 6-10% higher unsaturated fatty acids (USFAs), whereas the combined group presented a 3.56-fold greater n-3 fatty acids than the control. Significantly, the plantain or lemongrass group presented better benefit‒cost‒ratio than the combined and control. Therefore, shade-dried herbs-supplementation improved the beneficial serum metabolites, serum and milk antioxidants, and milk USFAs in cows. Additionally, shade-dried plantain or lemongrass enhanced cow DM consumption, digestibility, milk yield, and profitability.

Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods

The screening of novel probiotic strains from various food sources including fruits, vegetables, herbs, and traditional fermented foods, have been of growing concern recently. Most of these potential probiotic lactic acid bacteria isolates were distinguished from the commercial probiotics based on multiple therapeutic effects and functionalities. Recent in vitro and in vivo investigates have also verified the usage of probiotics to lower the risk of diseases. Application of these novel strains in fermented dairy products is also an emerging trend to improve the physical and quality characteristics, functional properties, and safety of dairy products. Moreover, since dairy products are one of the highest consumed products in the globe, the dispatch channels for fermented dairy products are already established. Therefore, incorporating novel probiotic strains into fermented dairy products might be the most feasible approach for their delivery. In this context, our aim is to discuss the feasibility of dairy products as delivery vehicles for novel probiotic strains. Thus, we summarize the scientific evidence that points to a dynamic future for the production of fermented dairy-based probiotics.

Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P

This study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by Pediococcus acidilactici, thereby creating a biofunctional resource with improved anti-inflammatory capability. P. acidilactici was inoculated in 1% ginseng marc extract; cell viability, pH, and total titratable acidity were measured. Total phenolic and flavonoid contents were measured using Folin-Ciocalteu reagent and colorimetric method. Ferric reducing antioxidant power (FRAP), β-carotene, and sodium nitroprusside (SNP) assays were used to evaluate functionality. Polyphenols and flavonoids totaled 33.7 ± 0.4 and 10.0 ± 0.4 mg/g of solid, respectively, at 24 h fermentation. P. acidilactici had 40 nM β-galactosidase and 20 nM β-glucosidase activities. Antioxidative activities increased up to 34.5 and 10.2%, respectively, as measured via FRAP and β-carotene assays. Anti-inflammatory activity of the fermented extract-as measured via SNP assay-increased 342%, suggesting that ginseng marc fermented by P. acidilactici could be used in food or pharmaceutical industries.

Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products

Ginseng and red ginseng are popular as functional foods in Asian countries such as Korea, Japan, and China. They possess various pharmacologic effects, including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, and anti-viral activities. Ginsenosides are a class of pharmacologically active components in ginseng and red ginseng. Major ginsenosides are converted to minor ginsenosides, which have better bioavailability and cellular uptake, by microorganisms and enzymes. Studies have shown that ginseng and red ginseng can affect the physicochemical and sensory properties, ginsenosides content, and functional properties of dairy products. In addition, lactic acid bacteria in dairy products can convert into minor ginsenosides and ginseng and red ginseng improve functionality of products. This review will discuss the characteristics of ginseng and red ginseng, and their bioconversion, functionality, and application in dairy products.

Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects

Background

Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE).

Methods

Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods.

Results

Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides Rb₂ and Rb₃ to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of β-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation.

Conclusion

This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials.

Short communication: Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract

Cheddar-type cheese was fortified with the antioxidant Inula britannica flower extract (IBE). Cheddar-type cheeses manufactured with varying concentrations of IBE (0, 0.25, 0.5, 0.75, and 1% wt/vol) were analyzed during storage at 4°C, 0, 1, 2, and 3 wk after production. Higher IBE concentrations resulted in higher protein and ash contents, with a concomitant decrease in pH, total solid, and fat content relative to the unfortified control cheese. The total phenolic content also increased with IBE concentration, but decreased over longer storage periods. The antioxidant activities of the cheeses, determined as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity and ferric thiocyanate assay results, increased proportionally to the total phenolic content. The highest antioxidant effect was observed in the 1% IBE-fortified cheese, showing 79 and 86% antioxidant effects in the DPPH and ferric thiocyanate assays, respectively. At the 1-wk time point, the 5 cheese preparations underwent sensory evaluation for odor, taste, texture, color, and overall quality, determined using a descriptive analysis by a trained panel (n=20). The addition of IBE resulted in some increases in extract odor and taste. Overall, IBE showed good potential as an antioxidant supplement for dairy products.