Ameliorative Role of Ashwagandha/Probiotics Fortified Yogurt against AlCl3 Toxicity in Rats

Mustafa, M. A.; Ashry, Mahmoud; Salama, Heba H.; Abdelha, Samy M.; Hassan, Laila K.; Abdel-Wahh, Khaled G.

doi:10.3923/ijds.2020.169.181

Cited by 8 publications

(7 citation statements)

References 55 publications

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“…Eco‐friendly SeNPs in powder form were added to the inoculated milk at a concentration that is 50% of the recommended daily intake (50 mg). The samples were then packed in 100 ml plastic containers and incubated at 42°C until the end of coagulation, then stored at 5°C ± 1°C up to 15 days (Mustafa et al., 2020). The produced yoghurt was chemically, microbiologically, organoleptically, and rheological analyzed during the storage period.…”

Section: Methodsmentioning

confidence: 99%

Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt

Salama

El‐Sayed

Abd-Rabou

et al. 2021

J. Food Process. Preserv.

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Eco‐friendly selenium nanoparticles (SeNPs) were prepared by biological‐methods using three individual or mixed strains of lactobacilli, which were evaluated for yield, selenium content, and particle size. The prepared SeNPs were used to fortify yoghurt, and the product was evaluated for its chemical composition, rheological properties, and microbiological quality. The highest SeNPs yield was obtained using Lactobacillus casei (26.87 g/L), whereas L. acidophilus produced nanoparticles with a significantly high selenium content. The lowest particle size (131.0 nm) was found in eco‐friendly SeNPs produced using mixed strains followed by those produced using L. plantarum (146.2 nm), L. acidophilus (202.8 nm), and L. casei (271.3 nm). Adding eco‐friendly SeNPs had no notable effect on the chemical composition and texture of functional yoghurt. Eco‐friendly SeNPs powder prepared with L. plantarum had the highest viable count, whereas the lowest was obtained using the mixed culture. No cytotoxicity was observed in a tested colon cancer cell line for all prepared eco‐friendly SeNPs. Practical applications The methods used in the preparation of selenium nanoparticles using lactic acid bacteria are safe, cheap, and easy to apply. It can be applied on an industrial scale as one of the ingredients that can be used to safely support different foods. Selenium nanoparticle prepared in this way can be added in the fortification of milk, children's food, and also bakery products to meet their daily needs of the important selenium element. They can also be produced in tablets containing the daily dose of selenium and also supported by probiotic bacteria. Therefore, the method used to prepare selenium nanoparticle in this study is one of the most promising ways to be applied in different food products.

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Section: Methodsmentioning

confidence: 99%

Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt

Salama

El‐Sayed

Abd-Rabou

et al. 2021

J. Food Process. Preserv.

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“…Due to the high cost of medical treatment, particularly for chronic conditions, those have become more preva-lent in recent years. Foods that have the ability to improve health status and prevent diseases such as cancer, Alzheimer's, and other disorders affecting women's health have recently piqued researchers' interest [66][67][68][69]. Probiotics are referred to as 'live microorganisms, which, when administered in inadequate amounts, confer a health benefit on the host [70].…”

Section: Yoghurt As Functional Foodmentioning

confidence: 99%

Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case

et al. 2022

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Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. The present review describes, in detail, the various processes being practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., alginate, xanthan gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. Edible coatings and films are ideal carriers of bioactive compounds, such as antioxidants, antimicrobials, flavors, and probiotics, to improve the quality of dairy food products. Yoghurt is regarded as a functional superfood with a variety of health benefits, especially with a high importance for women’s health, as a probiotic. Consumption of yoghurt with certain types of probiotic strains which contain γ-linolenic acid or PUFA can help solve healthy problems or alleviate different symptoms, and this review will be shed light on the latest studies that have focused on the impact of functional yoghurt on women’s health. Recently, it has been discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.

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“…The change in pH value during storage may be due to the continuous of starter activity, the nature of the ingredients used in the encapsulation process or the presence of some phenolic compounds that can bind to the protein and reduce the pH [44,58,56,2]. Also, yoghurt starter was found to possess some antioxidant properties [59]; the proteolysis of milk protein [60] and production of organic acids [61] as ametabolic activity throughout the fermentation process and cold storage could be other sources of antioxidant activities [2]. The pH results agree with Comunian et al, [62] who reported that the incorporation of the microcapsules of EO, phytosterols and SA affected the pH and the titratable acidity of the yoghurt.…”

Section: Chemical Composition Of Functional Yoghurtmentioning

confidence: 99%

“…Milk and dairy products, especially yoghurt, are an important contributor of human daily meal [1][2][3][4]. Yoghurt is one of the best products suitable for the delivery of ω-3 fatty acids, ensuring the utilization of their health benefits [5,6].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

2021

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Echium oil (EO) is oil rich in stearidonic acid (SDA) as well as linolenic acid, which have many health benefits, and protective roles in inflammation, cardiovascular disease (CVD) and cancer. The study aims to produce and evaluate yoghurt fortified with encapsulated echium oil (EEO) as a functional low-fat dairy food. The EEO was added to skimmed buffalo milk at rate of 0, 2, 4, and 6% (w/v) to create 4 treatments. Physiochemical, microbiological properties, and sensory acceptance were evaluated in the fresh samples and during the storage period at 5±2°C for 21 days. As the EEO increased, soluble nitrogen (WSN/TN ratio), acetaldehyde and viscosity increased while pH value decreased. In addition, the WSN/TN ratio, diacetyl, and viscosity gradually increased, but the pH value and acetaldehyde content decreased with increasing storage time. Yoghurt fortified with EEO had the lowest peroxide value compared to control sample. The addition of EEO had no significantly (p≤0.05) effect on viability of starter culture during storage period. The best of sensory evaluation was achieved by addition 2% EEO.

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Ameliorative Role of Ashwagandha/Probiotics Fortified Yogurt against AlCl3 Toxicity in Rats

Cited by 8 publications

References 55 publications

Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt

Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt

Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

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