Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease

Stuivenberg, Gerrit A.; Chmiel, John A.; Akouris, Polycronis P.; White, Jessica; Wilcox, Hannah; Seney, Shannon; Burton, Jeremy P.; Reid, Gregor

doi:10.3390/fermentation9040391

Cited by 3 publications

(1 citation statement)

References 102 publications

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“…Yogurt is a successful vehicle for producing functional and nutraceutical products. In addition to its ability to balance the intestinal microflora [3], the fortification of yogurt with various plant-based additives could prevent and treat chronic diseases, such as diabetes [4,5] and renal diseases [6]. On the other hand, additives affect the sensory characteristics of yogurt; therefore, it is a challenge to develop acceptable and palatable functional products with stable sensory characteristics.…”

Section: Introductionmentioning

confidence: 99%

Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage

Abdo,

Mansour,

Darwish

et al. 2023

Fermentation

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Betalains are natural red colorants characterized by their stability to anthocyanins, particularly in acidic foods. Beetroot stalks are a good source of betalains, with higher bioactive components than the whole root. Hence, the current study aims to investigate the potential use of beetroot stalk water extract (BSE) as a functional colorant for raspberry-flavored stirred yogurt. For this purpose, the betalains of BSE and their stability at pH 4 and 5 were investigated in addition to the phenolic and flavonoid content. Furthermore, the antioxidant and antimicrobial activities of BSE were characterized. Subsequently, BSE was added to raspberry-flavored stirred yogurt at concentrations of 1 (T1), 2 (T2), and 5% (T3) to study the stability of betalains, the physicochemical properties, the nutritional value, and the viability of lactic acid bacteria during storage (14 days/4 °C). BSE showed a considerable amount of betalains (456.82 mg/L) and phenolics (139.87 mg/g), with a high content of chlorogenic and ferulic acids. The betalains showed greater stability at pH 4 than pH 5 after 14 days of cold storage (275.05 and 247.00 mg/L, respectively). Applying BSE resulted in a functional beverage with high phenolic content (116.55 ± 1.23 mg/g) and flavonoids (71.77 ± 0.57 mg/g) in T3 (5%) compared to the control (95.11 ± 1.12 and 64.72 ± 0.29 mg/g, respectively). The beverages shared high DPPH scavenging activity (IC50 = 71.68 ± 1.30– 69.18 ± 0.48) compared with the control (78.47 ± 3.27 µL/mL). BSE significantly increased the betalain level in yogurt from 44.19 ± 0.05 mg/L to 67.86 ± 0.54 mg/L, resulting in pale red beverages with a redness value of 6.38–9.68 on day 1. By day 14, the redness of the treatments decreased by 6–18% compared with the first day, reaching 5.25 ± 0.03 (T1), 7.87 ± 0.03 (T2), and 8.43 ± 0.05 (T3) due to the degradation of betalains. Generally, BSE is a promising natural colorant when added to stirred yogurt, and it has preferable physical and sensory properties, as it improves the stability of the red color throughout cold storage and increases the nutritional quality. The use of beet stalks as a natural and functional colorant is presented for the first time in the current investigation.

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Section: Introductionmentioning

confidence: 99%

Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage

Abdo,

Mansour,

Darwish

et al. 2023

Fermentation

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Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook

Jena,

Choudhury

2023

Probiotics & Antimicro. Prot.

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The relationship between dietary fiber, microbiota and kidney diseases in cats and dogs

Sevim,

Demirel

2024

Journal of Istanbul Veterinary Sciences

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Chronic kidney disease (CKD), which is an increasingly common disease in humans and a global health problem, is also a very common disease in cats and dogs. CKD can be caused by primary glomerulopathies, nephroliths, renal dysplasia, polycystic kidney disease, pyelonephritis, renal carcinomas, nephrotoxic drugs and toxins. The fact that cats diagnosed with CKD and with shorter survival time have low or excess body weights suggests that there may be strong correlations between diet and CKD. In recent years, effects of nutrition on microbiota changes and the role of these changes in diseases have taken particular interest in veterinary medicine. This review article focuses on the curative role of dietary fiber intake, which targets the intestinal microbiota and aims to reverse dysbiotic factors in cats and dogs with chronic kidney disease.

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Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease

Cited by 3 publications

References 102 publications

Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage

Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage

Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook

The relationship between dietary fiber, microbiota and kidney diseases in cats and dogs

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