Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

Öztürk, Hale İnci; Demırcı, Talha; Akın, Nihat

doi:10.1016/j.lwt.2017.12.049

Cited by 52 publications

(50 citation statements)

References 30 publications

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“…The utilization of fruits as prebiotics in ice cream formulation is scarce. Öztürk et al [ 120 ] used dark blue and white myrtle berries along with the probiotic Lactobacillus casei ( L. casei ) 431 in the ice cream formulation. The aim of the work was to study the performance of L. casei strain in ice cream during frozen storage in association with dark blue and white myrtle berries.…”

Section: Introductionmentioning

confidence: 99%

“…In ice-cream formulation with L. casei 431 and white berries, the amounts of total phenols ranged from 8 to 13.5 mg gallic acid equivalent/100 g. The sensory was improved with the addition of myrtle fruits, particularly white ones, because the formulation in which L. casei 431 and white myrtles were added, the acidic taste characteristic of a fermentation process, was eliminated. With these results the authors suggest that dark blue and white berries should be used together in new probiotic product formulations [ 120 ].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Activity of Myrtus communis L. and Myrtus nivellei Batt. & Trab. Extracts: A Brief Review

2018

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Myrtus communis L. (myrtle) and Myrtus nivellei Batt. & Trab. (Saharan myrtle) have been used in folk medicine for alleviating some ailments. M. communis is largely distributed in the Mediterranean Basin, whereas M. nivellei is confined in specific zones of the central Saharan mountains. The chemical composition and antioxidant activity of berry and leaf extracts isolated from myrtle are deeply documented, whereas those isolated from Saharan myrtle extracts are less studied. In both species, the major groups of constituents include gallic acid derivatives, flavonols, flavonol derivatives, and hydroxybenzoic acids. In coloured berries, anthocyanins are also present. In M. nivellei extracts are reported for some compounds not described in M. communis so far: 2-hydroxy-1,8-cineole-β-d-glucopyranoside, 2-hydroxy-1,8-cineole 2-O-α-l-arabinofuranosyl (1→6)-β-d-glucopyranoside, rugosin A, and rugosin B. Berries and leaves extracts of both species had antioxidant activity. Comparative studies of the antioxidant activity between leaf and berry myrtle extracts revealed that leaf extracts are best antioxidants, which can be assigned to the galloyl derivatives, flavonols, and flavonols derivatives, although the ratio of these groups of compounds might also have an important role in the antioxidant activity. The anthocyanins present in myrtle berries seem to possess weak antioxidant activity. The antioxidant activity of sample extracts depended on various factors: harvesting time, storage, extraction solvent, extraction type, and plant part used, among other factors. Leaf extracts of myrtle revealed to possess anti-inflammatory activity in several models used. This property has been attributed either to the flavonoids and/or hydrolysable tannins, nevertheless nonprenylated acylphloroglucinols (e.g., myrtucommulone and semimyrtucommulone) have also revealed a remarkable role in that activity. The biological activities of myrtle extracts found so far may direct its use towards for stabilizing complex lipid systems, as prebiotic in food formulations, and as novel therapeutic for the management of inflammation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Myrtus communis L. and Myrtus nivellei Batt. & Trab. Extracts: A Brief Review

2018

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“…The viability of probiotic bacteria would be affected during the production, storage, and consumption of the probiotic ice cream. Cold shock, lack of sufficient amount of essential amino acids in ice cream, and overrun during ice cream production are considered as deadly factors [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food-Grade Lactococcus lactis Which Inhibited Allergic Responses in a BALB/c Mouse Model

Vasiee

Falah

Sankian³

et al. 2020

Journal of Immunology Research

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This study was conducted to evaluate the effects of recombinant probiotic bacteria as a candidate for oral vaccine with the potential of treating allergy to Amaranthus retroflexus pollens. The main gene of this allergen, Ama r 2, was cloned into the food grade plasmid pNZ7025 and then was electrotransformed into the food grade Lactococcus lactis NZ1330. No expression was observed in the primary structure due to the distance between the ribosome binding site and the start codon. Therefore, the vector structure was corrected using the site-directed mutagenesis (SDM) technique. The cell extract of this strain was used for assessing the expression of the recombinant allergen in western blot analysis, and the existence of this protein with a molecular weight of 14.2 kDa was confirmed. To evaluate the efficacy of this strain in the treatment of allergies as an oral vaccine, probiotic ice cream was prepared. After the sensitization of mice, the treatment was performed by oral immunotherapy for 4 weeks, 4 to 5 times per week. 20 μl of functional ice cream with 1012 CFU/ml of r-L. lactis NZ1330 significantly reduced the serum IgE level. The levels of IFN-γ and TGF-β cytokines increased in the 20 μl ice cream treatment group as well as 40 μg/ml pure allergen compared with the PBS-treated group, and IL-4 cytokine levels decreased compared with the PBS-treated group. Overall, 20 μl ice cream with 1012 CFU/ml of the recombinant bacteria resulted in the best performance in terms of improving allergies to Th1 and Treg responses.

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“…Sensory attributes of Cacık samples was carried out by 15 semi-trained panelists (60.0 % female, 40.0 % male; aged from 23 to 55 years old) according to the methodology described by Ozturk et al (2017). Evans (1996) as "very weak" (0.00-0.19), "weak" (0.20-0.39), "moderate" (0.40-0.59), "strong" (0.60-0.79), and "very strong" (0.80-1.0).…”

Section: Sensorial Analysismentioning

confidence: 99%

The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

Altuntaş

Korukluoğlu

2019

Mljekarstvo.com

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The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.

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Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

Cited by 52 publications

References 30 publications

Antioxidant Activity of Myrtus communis L. and Myrtus nivellei Batt. & Trab. Extracts: A Brief Review

Antioxidant Activity of Myrtus communis L. and Myrtus nivellei Batt. & Trab. Extracts: A Brief Review

Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food-Grade Lactococcus lactis Which Inhibited Allergic Responses in a BALB/c Mouse Model

The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

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