Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

Ramchandran, Lata; Shah, Nagendra P.

doi:10.3168/jds.2008-1796

Cited by 65 publications

(61 citation statements)

References 42 publications

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“…Nevertheless, our observation was in contrast with some findings indicating effects of polysaccharides and inulin on proteolysis in yogurt. Degree of proteolysis was higher in the low-fat yogurt inoculated with ropy exo-polysaccharide (EPS) producing S. thermophiles in comparison to the yogurt containing non EPS producing S. thermophiles (Ramchandran and Shah 2009a). Additionally, supplementation of probiotic yogurt containing B. animalis Bb-12 with 5 % inulin resulted in increased proteolysis ).…”

Section: Degree Of Proteolysismentioning

confidence: 90%

“…On the other hand, as fat contents increased from 0.5 % to 5.0 %, IC 50 of the samples increased. Difference in IC 50 may be attributed to difference in the types and quality of peptides released in the yogurt (Donkor et al 2007) and the contents of soluble proteins (Ramchandran and Shah 2009a). No reports were found in literature on the effects of fat content on ACEinhibitory activity of probiotic yogurt for comparison.…”

Section: Ace-inhibitory Activitiesmentioning

confidence: 98%

“…Shah (2009b, 2010) showed that low-fat yogurt and low-fat probiotic yogurt both containing inulin had higher ACE-inhibitory activities than the samples without inulin. In another study, the presence of EPS from S. thermophilus in low-fat yogurt showed no effect on ACE inhibitory (Ramchandran and Shah 2009a). Prebiotics such as inulin at high levels (50-200 g/kg) have shown hypocholestrolemic effect (Ramchandran and Shah 2011).…”

Section: Ace-inhibitory Activitiesmentioning

confidence: 99%

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Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

et al. 2013

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In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing nonviable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium animalis BB-12 and Lactobacillus acidophilus La5 in addition to yogurt culture. Relative degrees of proteolysis were found to be considerably higher in yogurt samples than UHT milk as the control. Both regular and probiotic yogurts showed considerable ACE-inhibitory activities. Results showed that degree of proteolysis was not influenced by different fat contents, while was increased by high concentration of starter culture (1.5 % w/w) and reduced by inulin (1 % w/w). ACE-inhibitory activities of yogurt were also negatively affected by the presence of inulin and high levels of fat (5 % w/w). Moreover, yogurt containing probiotic bacteria showed higher inhibitory against ACE in comparison to the yogurt prepared with non-probiotic strains.

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Section: Degree Of Proteolysismentioning

confidence: 90%

Section: Ace-inhibitory Activitiesmentioning

confidence: 98%

Section: Ace-inhibitory Activitiesmentioning

confidence: 99%

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Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

et al. 2013

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“…Texture properties such as firmness, consistency and cohesiveness were considered. As yoghurt presents a pseudoplastic behavior and exhibits partial thixotropy, firmness was measured as the force required to break the structure formed after the cessation of stirring and during the cold storage of the yoghurt (Ramchandran & Shah, 2009;Rawson & Marshall, 1997), consistency as the property by which a material (in this case the yoghurt) resists to a change in shape (Deman, 1983) and cohesiveness as the extent to which the yoghurt could be deformed before it ruptures (Rawson & Marshall, 1997).…”

Section: Texture Profilementioning

confidence: 99%

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

Santo

Perego

Converti

et al. 2012

LWT

138

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The effect of the addition of passion fruit peel powder (PFPP) on the fermentation kinetics and texture parameters, post-acidification and bacteria counts of probiotic yoghurts made with two milk types were evaluated during 28 days of storage at 4°C. Milks were fermented by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CY340), and one strain of probiotic bacteria: Lactobacillus acidophilus (L10 and NCFM), Bifidobacterium animalis subsp. lactis (Bl04 and HN019). The addition of PFPP reduced significantly fermentation time of skim milk co-fermented by the strains L10, NCFM and HN019. At the end of 28-day shelf-life, counts of B. lactis Bl04 were about 1 Log CFU mLe1 higher in whole yoghurt fermented with PFPP regarding its control but, in general, the addition of PFPP had less influence on counts than the milk type itself. The titratable acidity in yoghurts with PFPP was significantly higher than in their respective controls, and in skim yoghurts higher than in the whole ones. The PFPP increased firmness, consistency (except for the NCFM strain of L. acidophilus) and cohesiveness of all skim yoghurts. The results point out the suitability of using passion fruit by-product in the formulation of both skim and whole probiotic yoghurts

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“…Lactic acid bacteria (LAB) are able to produce exopolysaccharides (EPSs) in the surrounding medium as a slime or on the surface of bacterial cells to form a capsule [Ramchandran & Shah, 2009]. The EPS-producing LAB strains have increasingly been used for manufacturing fermented products due to their capability of improving rheology, texture and mouthfeel, and reducing thermal and physical shock and syneresis of the products [Behare et EPSs from LAB could promote the colonization of LAB to intestinal mucosa, and thus enhance the immunity of host [Górska et al, 2010].…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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Lactobacillus plantarum SKT109 was isolated and identifi ed from Tibet Kefi r, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defi ned medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.66 mg/L). The EPS was isolated and purifi ed, and it was shown to consist of fructose and glucose in an approximate molar ratio of 3:1, with an average molecular weight of 2.1×106 Da. The aqueous solution of EPS at 1% (w/v) exhibited shear thinning behavior. Microstructural studies of the EPS demonstrated a highly compact structure with a smooth surface, facilitating formation of fi lm by the polymer; the EPS was composed of many different sizes of spherical lumps with tendency to form molecular aggregates. Studies on the milk fermentation characteristics of L. plantarum SKT109 showed that the strain survived well in fermented milk with counts about 8.0 log cfu/g during 21 days of storage at 4°C. The use of the EPS--producing strain improved the rheology of the fermented milk without causing post-acidifi cation during storage. Particularly, L. plantarum SKT109 improved the fermented milk fl avor by increasing the concentration of characteristic fl avor compounds and eliminating those with dis gusting fl avors. The results of the present study indicated that EPS-producing L. plantarum SKT109 could serve as a promising candidate for further exploitation in fermented foods.

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Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

Cited by 65 publications

References 42 publications

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

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