Fermentation Properties and Inflammatory Cytokines Modulating of Fermented Milk with Curcuma longa L Powder

Abstract

Curcuma longa L. (CL), a traditional medicinal plant, is well known as a functional food ingredient. The major component of CL is a curcumin of anthocyanin family that has multi-functions such as antimicrobial, anticancer, and antioxidant activity. In this study, fermented milk containing CL was prepared using a mixed strain culture (Bifidobacterium bifidus, Streptococcus thermophilus, Lactobacillus acidophilus), and its physicochemical properties were characterized. In addition, inflammatory cytokine-modulating effects of the fermented milk were also investigated. As regards the properties of fermented milk, the growth rate of lactic acid bacteria in fermented milk containing CL was found to be remarkably more rapid than control. During fermentation, caseins and whey proteins were observed to be partially hydrolyzed, and lactic acid and acetic acid were produced in larger amounts than in the control. The sensory score of fermented milk containing CL was lower than control, owing to its bitter taste and strong flavor. RAW 264.7 cells treated with CL fermented milk supernatant showed no cytotoxicity. Inflammatory cytokines such as tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6) were significantly produced by fermented milk with CL, compared to control. The secretion of nitric oxide (NO) from RAW 264.7 cells significantly increased relative to the control. Results from the present study suggested that CL could be used as a natural immunomodulating ingredient for making yogurts, beverages, and other products.Key words : Cytokine, fermented milk, inflammatory, lactic acid bacteria, Curcuma longa L.

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by <i>Bacillus subtilis</i> and <i>Lactobacillus plantarum</i>

“…The production of a fermented milk containing up to 3% turmeric was also reported (Gereltuya et al, 2015). In the current study, an was in the range of 1.80×10 9 _ 6.50 × 10 8 CFU/g, depending on the MSG concentration used (Table 1).…”

“…The production of a fermented milk containing up to 3% turmeric was also reported (Gereltuya et al, 2015). In the current study, an alkaline fermentation of a high concentration of turmeric (50% of the turmeric/soybean substrate) was successfully carried out by B.…”

“…The ability of lactic acid bacteria to ferment turmeric reveals that the antimicrobial activity of curcumin and other turmeric compounds is selective, affecting pathogenic bacteria but having little effect on various LAB strains (Lee, 2006). Compared to controls lacking turmeric, milk containing turmeric and fermented using lactic acid bacteria was reported to exhibit similar (Hosny et al, 2011) or even higher (Gereltuya et al, 2015) was in the range of 1.80×10 9 _ 6.50 × 10 8 CFU/g, depending on the MSG concentration used (Table 1). The lowest viable cell counts corresponded to a concentration of 7% MSG.…”

Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance

“…Uniquely, these samples were slightly bitter compared to all other samples. The turmeric flavor might have caused the higher bitterness in these samples (Gereltuya et al, ).…”

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

“…The complex of the bioactive form of curcumin and milk proteins is able not only to provide preventive direction to the fermented milk drink but also to show a synergistic effect together with lactic acid bacteria, thereby increasing their vital activity ( 33 ). Thus, Abdelrazik and Fouad M. F. Elshaghabee ( 29 ) reported that the addition of curcumin at different concentrations led to a significant increase in antibacterial activity against gram-positive bacteria B. subtilis and S. aureus , as well as gram-negative E. coli and P. fluorescens ( 30 ).…”