Fermented probiotic beverages based on acid whey

Skryplonek, Katarzyna; Jasińska, Małgorzata

doi:10.17306/j.afs.2015.4.39

Cited by 21 publications

(10 citation statements)

References 11 publications

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“…This result may be due to a larger amount of nutrients provided by milk constituents and by WPI in the beverages, including carbohydrate and nitrogen sources, as they are essential for the energy metabolism of both L. casei BL23 and P. freudenreichii 138 ( Cousin et al, 2011 ; Pessione, 2012 ). This result corroborates previous studies showing that other bacteria experienced enhanced growth as a result of whey proteins addition ( Almeida et al, 2009 ; Skryplonek and Jasińska, 2015 ; Huang et al, 2016b ; Baruzzi et al, 2017 ).…”

Section: Discussionsupporting

confidence: 92%

Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice

et al. 2018

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Mucositis is a clinically important gastrointestinal inflammatory infirmity, generated by antineoplastic drugs cytotoxic effects. The inflammatory process caused by this disease frequently leads to derangements in the alimentary tract and great malaise for the patient. Novel strategies are necessary for its prevention or treatment, as currently available treatments of mucositis have several limitations in relieving its symptoms. In this context, several research groups have investigated the use of probiotic bacteria, and in particular dairy bacterial strains. Compelling evidences reveal that milk fermented by certain probiotic bacteria has the capacity to ameliorate intestinal inflammatory disorders. In addition, innovative probiotic delivery strategies, based on probiotics incorporation into protective matrices, such as whey proteins, were able to increase the therapeutic effect of probiotic strains by providing extra protection for bacteria against environmental stresses. Therefore, in this study, we evaluated the role of the whey protein isolate (WPI), when added to skim milk fermented by Lactobacillus casei BL23 (L. casei BL23) or by Propionibacterium freudenreichii CIRM-BIA138 (P. freudenreichii 138), as a protective matrix against in vitro stress challenges. In addition, we investigated the therapeutic effect of these fermented beverages in a murine model of mucositis induced by 5-Fluorouracil (5-FU). Our results demonstrated that milk supplementation with 30% (w/v) of WPI increases the survival rate of both strains when challenged with acid, bile salts, high temperature and cold storage stresses, compared to fermented skim milk without the addition of WPI. Moreover, treatment with the probiotic beverages prevented weight loss and intestinal damages in mice receiving 5-FU. We conclude that the presence of WPI maximizes the anti-inflammatory effects of L. casei BL23, but not for P. freudenreichii 138, suggesting that whey protein enhancement of probiotic activity might be strain-dependent.

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Section: Discussionsupporting

confidence: 92%

Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice

et al. 2018

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“…In another study with no added flavor ingredients, the flavor of the product was modified by 2 starter cultures: Lactobacillus acidophilus LA-5 and Bifidobacterium animalis ssp. lactis Bb-12 (Skryplonek and Jasińska, 2015;Skryplonek et al, 2019). The sensory test indicated that all samples had an intensive sour taste, but L. acidophilus LA-5 provided better organoleptic qualities than B. animalis Bb-12.…”

Section: Applications In Fermented Milk Beveragesmentioning

confidence: 97%

“…Replacing milk with acid whey can result in products with lower viscosities. Skryplonek and Jasińska (2015) combined acid whey from Twaróg cheese and milk in a 1:1 ratio to produce a fermented milk product similar to yogurt. However, their products had low appearance assessment due to syneresis caused by whey separation.…”

Section: Applications In Fermented Milk Beveragesmentioning

confidence: 99%

“…The consistency of a fermented milk product is dependent on casein gel formation (Lievore et al, 2015). Because casein is almost absent in acid whey, replacing part of the milk with acid whey decreases the strength of the gel and viscosity of the product (Skryplonek and Jasińska, 2015). To improve the texture, Skryplonek et al (2019) added more milk solids into the product either by replacing 25% of milk using 25% condensed milk or by adding 5% (wt/wt) skim milk powder into the product.…”

Section: Applications In Fermented Milk Beveragesmentioning

confidence: 99%

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Invited review: Acid whey trends and health benefits

Rocha-Mendoza

Kosmerl

Krentz

et al. 2021

Journal of Dairy Science

105

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In recent years, acid whey production has increased due to a growing demand for Greek yogurt and acidcoagulated cheeses. Acid whey is a dairy by-product for which the industry has long struggled to find a sustainable application. Bulk amounts of acid whey associated with the dairy industry have led to increasing research on ways to valorize it. Industry players are finding ways to use acid whey on-site with ultrafiltration techniques and biodigesters, to reduce transportation costs and provide energy for the facility. Academia has sought to further investigate practical uses and benefits of this by-product. Although modern research has shown many other possible applications for acid whey, no comprehensive review yet exists about its composition, utilization, and health benefits. In this review, the industrial trends, the applications and uses, and the potential health benefits associated with the consumption of acid whey are discussed. The proximal composition of acid whey is discussed in depth. In addition, the potential applications of acid whey, such as its use as a starting material in the production of fermented beverages, as growth medium for cultivation of lactic acid bacteria in replacement of commercial media, and as a substrate for the isolation of lactose and minerals, are reviewed. Finally, the potential health benefits of the major protein constituents of acid whey, bioactive phospholipids, and organic acids such as lactic acid are described. Acid whey has promising applications related to potential health benefits, ranging from antibacterial effects to cognitive development for babies to human gut health.

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“…Skryplonek and Jasińska (60) and Skryplonek (61) studied the potential of acid whey in fermented drink production. Acid whey was inoculated with yoghurt culture and probiotic strains Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp.…”

Section: Fermented Whey Beveragesmentioning

confidence: 99%

Valorisation of Whey and Buttermilk for Production of Functional Beverages

Barukčić

Božanić

2019

Food technol. biotechnol. (Online)

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Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.

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Fermented probiotic beverages based on acid whey

Cited by 21 publications

References 11 publications

Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice

Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice

Invited review: Acid whey trends and health benefits

Valorisation of Whey and Buttermilk for Production of Functional Beverages

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