Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat

Yeon, Su‐Jung; Hong, Geun-Pyo; Kim, Chang-Kyu; Park, Woo Joon; Kim, Soo‐Ki; Lee, Chi H.

doi:10.5851/kosfa.2015.35.4.479

Cited by 9 publications

(8 citation statements)

References 26 publications

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“…However, Lactobacilli species are capable of strengthening the epithelial barrier and may potentially prevent LPS-mediated inflammation and hyperglycemia 26 . Yogurt supplementation improved the glucose utilization in this experiment, as evidenced by the results from the OGTT, and these results are supported by a previous experiment 27 . Based on the current investigation, yogurt supplementation also prevented the deposition of epididymal adipose tissue in high-fat diet-fed rats.…”

Section: Discussionsupporting

confidence: 91%

High-fat diet-induced metabolic syndrome and oxidative stress in obese rats are ameliorated by yogurt supplementation

Lasker

Rahman

Parvez

et al. 2019

Sci Rep

168

108

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The main objective of this experiment was to determine the effects of yogurt supplementation on fat deposition, oxidative stress, inflammation and fibrosis in the liver of rats with high-fat (HF) diet-induced obesity. Male Wistar rats were used in this study and were separated into the following four different groups: the control, control + yogurt, high fat and high fat+ yogurt groups. The high fat groups received a HF diet for eight weeks. A 5% yogurt (w/w) supplement was also provided to rats fed the HF diet. Yogurt supplementation prevented glucose intolerance and normalized liver-specific enzyme activities in the HF diet-fed rats. Yogurt supplementation also significantly reduced the levels of oxidative stress markers in the plasma and liver of HF diet-fed rats. Moreover, inflammatory cell infiltration, collagen deposition and fibrosis in the liver of HF diet-fed rats were also prevented by yogurt supplementation. Furthermore, yogurt supplementation normalized the intestinal lining and brush border in HF diet-fed rats. This study suggests that yogurt supplementation potentially represents an alternative therapy for the prevention of metabolic syndrome in HF diet-fed rats.

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Section: Discussionsupporting

confidence: 91%

High-fat diet-induced metabolic syndrome and oxidative stress in obese rats are ameliorated by yogurt supplementation

Lasker

Rahman

Parvez

et al. 2019

Sci Rep

168

108

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“…It has been reported that the high oxidative stability of yogurt is due to the peptides released during the fermentation carried out by LAB [ 8 ]. According to the latest studies, the use of various additives and fruit, in yogurt production, has a significant influence its quality [ 9 , 10 ]. Thus, the addition of natural food materials increases the nutritive value of yogurt.…”

Section: Introductionmentioning

confidence: 99%

Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

et al. 2021

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Beet has been used as an ingredient for functional foods due to its high antioxidant activity, thanks to the betalains it contains. The effects of the addition of beet extract (liquid and lyophilized) on the physicochemical characteristics, color, antioxidant activity (AA), total betalains (TB), total polyphenols (TP), and total protein concentration (TPC) were evaluated on stirred yogurt. The treatments (T1-yogurt natural, T2-yogurt added with beet juice, T3-added extract of beet encapsulated with maltodextrin, and T4-yogurt added with extract of beet encapsulated with inulin) exhibited results with significant differences (p < 0.05). The highest TB content was observed in T2 (209.49 ± 14.91), followed by T3 (18.65 ± 1.01) and later T4 (12.96 ± 0.55). The highest AA was observed on T2 after 14 days (ABTS˙ 0.819 mM TE/100 g and DPPH˙ 0.343 mM TE/100 g), and the lowest was found on T1 at day 14 (ABTS˙ 0.526 mM TE/100 g and DPPH˙ 0.094 mM TE/100 g). A high content of TP was observed (7.13 to 9.79 mg GAE/g). The TPC varied between 11.38 to 12.56 µg/mL. The addition of beet extract significantly increased AA in yogurt, betalains being the main compounds responsible for that bioactivity.

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“…According to the latest studies, the use of various additives and fruit in yogurt production has a significant influence on yogurt quality (Cho et al, 2017;Yeon et al, 2015). Thus, the addition of natural food materials like mulberry, green, white, and black tea (Muniandy, Shori, & Baba, 2016), wine grape pomace (Tseng & Zhao, 2013), and grapes (Karaaslan, Ozden, Vardin, & Turkoglu, 2011) etc.…”

mentioning

confidence: 99%

Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract

Cho

Kim

Lee

et al. 2020

CyTA - Journal of Food

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The objective of this study was to determine the antioxidant and quality characteristics of yogurt containing olive leaf hot water extract (CON: 0, OLY1: 0.1, OLY2: 0.2, and OLY4: 0.4% (w/v)) stored at 4°С for 15 days. After storage, the lactic acid bacteria count showed no significant difference between yogurt samples either in the presence or absence of olive leaf extract (p > 0.05). The total phenolic content, DPPH radical scavenging activity, and reducing power increased upon increasing the content of the olive leaf hot water extract. Oleuropein was found to be the most abundant phenolic compounds present in olive leaf, and the oleuropein content in OLY4, as measured by HPLC, decreased gradually to 1.09, 1.00, and 0.96 g/L upon increasing the storage time; however, this reduction was not significant (p > 0.05). In sensory evaluations, OLY1 gave the highest score among the experimental groups. The results of this study thereby demonstrate that olive leaf hot water extract can be used to improve the antioxidant capacity and sensory characteristics of yogurt.Características de calidad y actividad antioxidante del yogur que contiene extracto de hoja de olivo obtenido con agua caliente RESUMEN El objetivo del presente estudio fue determinar las características antioxidantes y de calidad del yogur que contiene extracto de hoja de olivo obtenido con agua caliente (CON: 0, OLY1: 0.1, OLY2: 0.2 y OLY4: 0.4% (p/v)) almacenado a 4°С durante 15 días. Una vez finalizado el almacenamiento, se constató que no se presentaron diferencias significativas en el recuento de bacterias ácido lácticas de las muestras de yogur, ni en presencia ni en ausencia de extracto de hoja de olivo (p > 0.05). Con el incremento del contenido del extracto de hoja de olivo obtenido con agua caliente se registraron aumentos en el contenido fenólico total, la actividad de eliminación de radicales DPPH y el poder reductor. Se comprobó que el compuesto fenólico más abundante encontrado en la hoja de olivo es la oleuropeína; al aumentar el tiempo de almacenamiento el contenido de oleuropeína en OLY4, medido por HPLC, disminuyó gradualmente a 1.09, 1.00 y 0.96 g/L; sin embargo, esta reducción no fue significativa (p> 0.05). En las evaluaciones sensoriales de los distintos grupos experimentales OLY1 obtuvo la puntuación más alta. Los resultados obtenidos de este estudio demuestran que se puede utilizar el extracto de hoja de olivo obtenido con agua caliente para mejorar la capacidad antioxidante y las características sensoriales del yogur. ARTICLE HISTORY

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Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat

Cited by 9 publications

References 26 publications

High-fat diet-induced metabolic syndrome and oxidative stress in obese rats are ameliorated by yogurt supplementation

High-fat diet-induced metabolic syndrome and oxidative stress in obese rats are ameliorated by yogurt supplementation

Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract

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