Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats

Abstract

Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified with golden berry juice and assess its therapeutic effect on hepatitis rats. Thirty male albino rats were randomly divided into two major groups. The first group included the control (-) animals (six rats) and was fed a standard diet, whereas the second group included 24 rats that were fed a standard diet and injected with carbon tetrachloride (CCl4) for 2 weeks to trigger chronic damage of the liver (hepatitis); they were then divided into four groups (six rats/group): Group 2: hepatitis, fed on a standard diet as a positive control group; Group 3: received a basal diet with 5 mL of the yogurt drink; Group 4: received a basal diet with 5 mL of the yogurt drink fortified with 10% golden berry juice. Group 5: received a basal diet with 5 mL of the yogurt drink fortified with 20% golden berry juice. Various biological parameters were determined. Yogurt drink treatments were evaluated for their chemical, phytochemical, and sensory properties, as well as for their effects on hepatoprotective activity by determining various biochemical parameters. We found that the yogurt drinks containing golden berry juice exhibited no significant differences in fat, protein, and ash content compared with the control samples. Moreover, the yogurt drinks containing golden berry juice exhibited the highest content of total phenolic compounds, antioxidant activity, and organoleptic scores among all treatments. In addition, rats fed on a diet fortified with yogurt drinks containing golden berry juice for 8 weeks exhibited higher potential hepatoprotective effects compared with the liver injury control group. This improvement was partly observed in the group that received the yogurt drink containing golden berry juice. Therefore, we concluded that golden berry juice can be recommended as a natural additive in the manufacture of functional yogurt drinks, as it showed a potential hepatoprotective effect in rats with hepatitis.

Natural nutraceuticals for enhancing yogurt properties: a review

“…fruit extracts have shown potent α-glucosidase inhibitory activity due to the presence of a considerable amount of casuarictin that can work well to inhibit α-glucosidase (Xu et al 2023). Therefore, these foods or their ingredients can be incorporated with several food products to enhance their nutritional value, quality attributes such as texture, color, flavor, taste, shelflife, and other, and health properties such as antioxidant, antidiabetic, antiobesity, antimicrobial, anticancer, and other (Buchilina 2021;Chen et al 2019a;Huang et al 2022;Rashwan et al 2020;Rashwan et al 2022;Rashwan et al 2021;Shahein et al 2022). Recently, many studies reported that yogurt is considered one of the most important food products that can be compatible with other food ingredients.…”

“…Recently, many studies reported that yogurt is considered one of the most important food products that can be compatible with other food ingredients. Besides, the addition of natural functional ingredients to yogurt has significantly gained consumers' acceptance because of the health benefits of both yogurt and natural functional ingredients (Table 1) (Ahmad et al 2023;Basiri et al 2022;Guadarrama-Flores et al 2022;Huang et al 2022;Rashwan et al 2022;Shahein et al 2022;Tami et al 2022;Tang et al 2022).…”

From the past to the future: Fermented milks and their health effects against human diseases

“…Shahein et al. (2022) made a functional yoghurt drink enriched with berry juice, which improved the polyphenol content and sensory scores of the drink, which also showed hepatoprotective effects in rats with hepatitis. Ozturkoglu‐Budak et al.…”

Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt

“…bulgaricus (Farag et al ., 2021). It is widely consumed worldwide and offers a range of health benefits due to its unique properties (Fazilah et al ., 2018; Matos et al ., 2021; Shahein et al ., 2022). Yoghurt is renowned for its pleasant flavour and texture (Vénica et al ., 2019) and can be enjoyed in various forms such as meal substitutes, beverages, desserts, snacks, and protein‐rich drinks, among others.…”