Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk

Awaisheh, Saddam S.; Haddadin, Malik S.Y.; Robinson, R. K.

doi:10.1016/j.idairyj.2004.11.003

Cited by 57 publications

(54 citation statements)

References 27 publications

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“…[17][18][19] In recent years, one of the applications of probiotics is represented by their use as nutraceutical supplements; they can be supplemented with zinc, selenium, vitamins and o-3-fatty acids, in order to enhance beneficial effects on human health. 20,21 Selenium (Se) is a fundamental trace element for humans, since its deficiency has been correlated to several diseases (i.e. viral infections, thyroid dysfunctions, different types of cancer and ageing).…”

Section: Introductionmentioning

confidence: 99%

Selenium effects on the metabolism of a Se-metabolizingLactobacillus reuteri: analysis of envelope-enriched and extracellular proteomes

et al. 2014

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a Selenium (Se) has received great attention in the last few years, as it is considered to be essential for human health (prevention of viral infections, heart diseases and ageing-related diseases). Se deficiency can be counteracted by the administration of selenium-enriched probiotics that are able to convert inorganic selenium into less toxic and more bio-available organic forms. This study was performed on Lactobacillus reuteri Lb2 BM DSM 16143, a probiotic LAB previously demonstrated to be able to fix Se into selenocysteines. The aim was to assess Se influence on its metabolism, by a 2-DE proteomic approach, on two different cellular districts: envelope-enriched and extracellular proteomes. While in the envelope-enriched fraction 15 differentially expressed proteins were identified, in the extracellular proteome no quantitative difference was detected. However, at a molecular level, we observed the insertion of Se into selenocysteine, exclusively under the stimulated conditions. The obtained results confirmed the possibility to use L. reuteri Lb2 BM DSM 16143 as a carrier of organic Se that can be easily released in the gut becoming available for the human host.

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Section: Introductionmentioning

confidence: 99%

Selenium effects on the metabolism of a Se-metabolizingLactobacillus reuteri: analysis of envelope-enriched and extracellular proteomes

et al. 2014

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“…These results are in agreement with the literature. Several authors found probiotic populations of 10 6 CFU / mL for fermented milks (AWAISHEH; HADDADIN; ROBINSON, 2005;PINTO et al, 2006), soy yogurt (EL-GAWAD et al, 2005), yogurt from sheep milk (BONCZAR; WSZOLEK; SIUTA, 2002), and yogurt from goat milk (FARNSWORTH et al, 2006;GÜLER-AKIN;AKIN, 2007).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

et al. 2014

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The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5±1°C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages. Key words: Whey, Lactobacillus paracasei, prebiotics, probiotics, shelf life ResumoO objetivo deste estudo foi verificar o efeito da inulina e da oligofrutose nas características físico-químicas, microbiológicas e sensoriais de bebidas lácteas simbióticas. Foram desenvolvidas quatro formulações de bebidas: controle (C), com adição de Lactobacillus paracasei (P), com adição de L. paracasei e inulina (PI) e com adição de L. paracasei e oligofrutose (PO). As populações do micro-organismo probiótico, o pH e a acidez dos produtos foram avaliados semanalmente, durante armazenamento refrigerado (5±1°C) por 21 dias. A pesquisa de possíveis micro-organismos contaminantes (coliformes, E. coli e Salmonella spp.) foi realizada após três dias de refrigeração. A aceitabilidade sensorial e a intenção de compra foram avaliadas sete dias após a produção. As populações observadas para o micro-organismo probiótico L. paracasei foram superiores a 8,50 log UFC/mL durante toda a vida de prateleira dos produtos. Houve redução significativa nos valores de pH para P e PI e aumento significativo na acidez para todas as formulações (p<0,05) ao longo do armazenamento. As bebidas lácteas apresentaram-se como uma matriz promissora para veiculação de L. paracasei. A adição dos ingredientes prebióticos (inulina e oligofrutose) às bebidas lácteas não interferiram na viabilidade de L. paracasei e na aceitabilidade global e na intenção de compras das bebidas.

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“…Prebiotics, including fructooligosaccharides, inulin and 544 galactooligosaccharides, are often added commercially to fermented milks to promote the 545 growth of favourable bacteria (Huebner, Wehling, & Hutkins, 2007), while investigations of 546 other prebiotics such as oligofructose and polydextrose have also yielded positive results 547 (Oliveira et al, 2009). In addition to preventing and treating intestinal-associated diseases, the 548 incorporation of bio-active nutraceuticals such as ω-3 fatty acids, isoflavones and phytosterols 549 in fermented milks also have potential applications (Awaisheh, Haddadin, & Robinson, 2005). and might be difficult to incorporate into non-fat solutions.…”

mentioning

confidence: 99%

Fermented beverages with health-promoting potential: Past and future perspectives

Marsh

Hill

Ross

et al. 2014

Trends in Food Science & Technology

341

215

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Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk

Cited by 57 publications

References 27 publications

Selenium effects on the metabolism of a Se-metabolizingLactobacillus reuteri: analysis of envelope-enriched and extracellular proteomes

Selenium effects on the metabolism of a Se-metabolizingLactobacillus reuteri: analysis of envelope-enriched and extracellular proteomes

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

Fermented beverages with health-promoting potential: Past and future perspectives

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