Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration

Jaimez-Ordaz, Judith; Martínez-Ramírez, Xóchitl; Cruz‐Guerrero, Alma; Ayala-Niño, Alexis; Castro-Rosas, J; González-Olivares, Luis Guillermo

doi:10.1590/fst.41117

Cited by 16 publications

(16 citation statements)

References 39 publications

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“…Beverages containing probiotics are a new and promising approach for therapeutic products (Shori, 2012). The success of probiotic beverages is often limited by the nature of the ingredients, the contamination, and the low viability of strains during storage (Shori et al, 2019;Jaimez-Ordaz et al, 2019;Bruno et al, 2020). One of the most commercial probiotics available in the beverages market is a species of Bifidobacterium.…”

Section: Survival Of Bifidobacterium Spp In Beveragesmentioning

confidence: 99%

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Shori

2022

Food Sci. Technol

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Probiotics can be defined as " [...] live microbial, dietary supplements or food ingredients that have a beneficial effect on the host by influencing the composition and or metabolic activity of the flora of the gastrointestinal tract [...]" (Fuller, 1989, p.366). Probiotics are present in fermented food products and known as lactic acid bacteria (LAB). These bacteria consist of several genera including Lactobacillus, Bifidobacterium, Streptococcus, and Enterococcus which have different beneficial effects on the host and has been used for decades in the food and natural sources to promote good health of human (Shori & Baba, 2013;Shori et al., 2020a, b). Characteristics of Bifidobacterium spp as probioticsBifidobacteria are probiotic commonly found throughout the colon of both humans and animals which are considered normal residents of the gastrointestinal tract (Nielsen et al., 2003). They are once classified under the genus lactobacillus but they are found phylogenetically distinct from LAB and classified under phylum Actinobacteria. Out of 25 species, only ten are commercially used in conjunction with L. acidophilus as probiotics. For example, B. bifidum, B. infants, and B. lactis. Bifidobacteria usually appear in pairs with a V or Y-like shaped. These microbes are anaerobic, non-pathogenic, gram-positive, non-spore forming,

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Section: Survival Of Bifidobacterium Spp In Beveragesmentioning

confidence: 99%

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Shori

2022

Food Sci. Technol

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“…It was pasteurized in autoclave at 90 °C for 15 minutes. The carbohydrate concentration was determined according to Jaimez-Ordaz et al (2018) methodology by High Performance Liquid Chromatography (HPLC) (Lab Alliance, Tokyo, Japan). A 7.8 x 300 mm RNO-oligosaccharide column (Phenomenex, Torrance CA) and a Light Scattering detector (Polymer Laboratories, Amherst, MA).…”

Section: Agave Juice Analysismentioning

confidence: 99%

“…Moreno-Vilet et al (2017) mentioned that sucrose is the most abundant carbohydrate in agave juice, and glucose and fructose are found in smaller amounts. Additionally, it is known that agave juice is rich in carbohydrates such as inulin, sucrose and fructose in addition to containing small amounts of amino acids and vitamins (Jaimez-Ordaz et al, 2018). On the other hand, agave juice contains a considerable amount of polysaccharides of more than two units, so it can be considered as a prebiotic (Rodríguez-Huezo et al, 2007).…”

Section: Agave Juice Analysismentioning

confidence: 99%

“…In many cases, oligosaccharides are added to probiotic foods that promote the development and survival of probiotic bacteria (Costa et al, 2019;Jaimez-Ordaz et al, 2018). These oligosaccharides are called prebiotic, which are non-digestible carbohydrates that when are consumed, selectively stimulates the growth of a limited number of bacteria in the colon promoting the survival of probiotic bacteria (Quigley, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

et al. 2022

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The importance of functional foods added with probiotics and prebiotics is directly related with the promotion of the health benefits of human. In this study the survival of the probiotic Lactobacillus rhamnosus GG in a semi-ripened cheese added with agave juice, was determined. Cheese ripening was carried out at 14 °C for 35 days. The pH changes were measured and the hydrolysis of the protein was evaluated through the analysis of free amino groups by the trinitrobenzenesulfonic acid (TNBS) method and SDS-PAGE polyacrylamide gel electrophoresis. At the end of the study, in the symbiotic cheese, the viability of the probotic was increased in two logarithmic cycles (from 6.73 to 8.72 log CFU). A more active proteolytic process was observed with the addition of agave juice, due to the high production of low molecular weight peptides and the concentration of free amino groups (8.63 mg/L). The pH did not have a significant difference between the control and the cheese studied. With the obtained results, it is seen that agave juice is an ingredient that can be added to semi ripening cheeses with the objective of improving the survival capacity of probiotic microorganisms, which are used as starters.

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“…Among the bioactive metabolized by plants, there are unsaturated and polyunsaturated fatty acids, several classes of polyphenols, carotenoids, vitamins, phytosterols, and dietary fibers (Septembre-Malaterre et al, 2018). Emerging studies about adding bioactive compounds from fruits, juices or extracts in dairy matrices have interesting and promising results, once that milk is a good vehicle for the incorporation of these natural compounds and may decrease the use of synthetic additives (de Carvalho et al, 2019;Granato et al, 2018;Jaimez-Ordaz et al, 2019). In fermented milks, the addition of fruit bioactive compounds is a potential to enrich the dairy product structure, besides being very accepted by consumers (Balthazar et al, 2019;Casarotti et al, 2018;Fidelis et al, 2020;Jaimez-Ordaz et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

et al. 2022

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Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.

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Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration

Cited by 16 publications

References 39 publications

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

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