Fermented buttermilk-based beverage: impact on young volunteers' health parameters

Abstract

Liutkevičius A., Speičienė V., Alenčikienė G., Mieželienė A., Narkevičius R., Kaminskas A., Abaravičius J.A., Vitkus D., Jablonskienė V., Sekmokienė D. The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied. Three functional beverages were made on the basis of buttermilk, which differed in the composition. The beverage containing the buttermilk-skimmed milk-milk protein concentrate (0.3%) as a product with the preferred quality characteristics (synaeresis, viscosity, sensory properties, and acceptability) was used for further studies regarding the impact on human health. The medical nutrition experiments did not show any statistically significant effect on the biochemical blood parameters of 25 young volunteers after a 21-day period of the consumption of fermented buttermilk beverage with milk protein concentrate, although some of them (e.g. total, low-and high-density cholesterol, triacylglycerol concentrations, etc.) slightly decreased. The anthropometric and body composition, arterial blood pressure, and pulse evaluation indicators of recipients did not change significantly.

Buttermilk ice cream—New method for buttermilk utilization

“…The concentration of those components in buttermilk is five times higher than in whole milk. It is established that phospholipids have cholesterol lowering and anti-inflammatory effects and positively impact the functions of the nervous system (El-Loly, 2011;Jiménez-Flores & Brisson, 2008;Liutkevičius et al, 2016). About 19% of buttermilk proteins are proteins originated from MFGM (Britten, Lamothe, & Robitaille, 2008).…”

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

“…Based on the medical nutrition experiments, after 3 weeks of the consumption of fermented buttermilk beverage fortified with milk protein concentrate, no significant influences on the biochemical blood parameters of 25 young volunteers were observed, even though some parameters (such as total, low-density cholesterol, high-density cholesterol, and triacylglycerol levels) slightly decreased. Moreover, there were no significant changes in the anthropometric and body composition, pulse assessment indexes, and arterial blood pressure of the volunteers (Liutkevi cius et al 2016).…”

“…Moreover, there were no significant changes in the anthropometric and body composition, pulse assessment indexes, and arterial blood pressure of the volunteers (Liutkevičius et al . ).…”

The use of buttermilk as a raw material for cheese production

“…Polar lipids of MFGM (phospholipids and sphingolipids) have cholesterol‐lowering and anti‐inflammatory effects and positively impact the functions of the nervous system (Jiménez‐Flores and Brisson ; El‐Loly ; Liutkevičius et al . ). Proteins from MFGM constitute about 19% of buttermilk proteins (Britten et al .…”