Traditional Cereal Food as Container of Probiotic Bacteria “<i>Lb. rhamnosus</i>GG”: Optimization by Response Surface Methodology

Yahyaoui, Asma Gharbi; Bouzaiene, Taroub; Aouidi, Fathia; Aydi, Abdelkarim; Hamdi, Moktar

doi:10.1155/2017/1742143

Cited by 9 publications

(4 citation statements)

References 38 publications

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“…Dairy products are the common food carrier for probiotics, but the consumption of these products is limited due to increment of vegetarianism and lactose intolerant individuals. Thus, the development of non-dairy probiotic products, including foods based on vegetables (Eliane et al, 2013), cereals (Yahyaoui et al, 2017) and fruit (White & Hekmat, 2018;Campos et al, 2019) has been widely invented. The date palm (Phoenix dactylifera L.), a tropical and subtropical fruit tree, which belongs to the family Palmae arecaceae is broadly grown around the world (El Sohaimy et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

2021

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Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study assessed the survival of two probiotics (Lactobacillus acidophilus and L. sakei) in the date juice. Phenolics characterization was performed by HPLC. Anti-proliferative activity of fermented juice against Caco-2 and Hep-2 cell lines was also evaluated. Under cold storage, L. sakei was still live for 2 weeks at 1.8 x 10 7 CFU/mL. In contrast, L. acidophilus reduced from 5.2 x 10 6 CFU/mL to below the minimum value of probiotic products just after 1 week. L. sakie significantly multiplied the total phenols and antioxidant activity in the juice compared to the unfermented juice. Interestingly, probiotic date juice exhibited an antitumor activity against larynx cell lines (Hep-2) with no activity against Caco-2. Date juice was proved to be suitable for probiotic and as potential larynx anticancer juice. Therefore, the developed juice is recommended to contribute to the available probiotic foodstuffs.

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Section: Introductionmentioning

confidence: 99%

Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

2021

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“…rhamnosus were also reported for Bsissa, a plant-based fermented food. (Gharbi Yahyaoui et al (2017) wheat, chickpea, Lb. rhamnosus was able to grow in Obushera because the product contained fermentable sugars such as glucose, fructose and maltose (Mukisa, 2012;Muyanja et al, 2012) and free amino nitrogen from sorghum malt (Byakika, 2015).…”

Section: Discussionmentioning

confidence: 99%

Adopting traditional fermented foods as carriers for probiotics

Mukisa

Byakika

Meeme

et al. 2019

NFS

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Purpose Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba. Design/methodology/approach Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage. Findings Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0 (p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera (score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent (p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during storage (p = 0.185). Practical Implications Traditional fermented foods such as Obushera can be adopted as carriers of probiotic microorganisms. Originality/value Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.

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“…There are some popular foods known in the Arab world rich in their nutritional value. Bassissa, zumita, Bazin, and Asida are the most popular cereal-based products in the Maghreb Union region (Gharbi Yahyaoui et al, 2017). These foods are water based porridges and beverages that are known with their high nutrition values.…”

Section: Introductionmentioning

confidence: 99%

“…Bassissa is an aromatized cereal fine powder, principally composed of cereals, leguminous and dried herbs. It is considered one of the popular foods famous in the Maghreb region (Gharbi Yahyaoui et al, 2017). The components of bassissa and the procedures of preparing it differ from one region to another throughout the Maghreb Countries (Sayed-Ahmad et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Evaluation the Effects of Chia Supplementation on Basisa Functional Properties

Manjil¹,

Ilowefah²,

Ismail³

2023

IJIAAR

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Bassissa is one of the traditional Arabian foods and characterized by high nutritional value and health benefits. However, its preparation procedures could negatively influence its nutritional components. Accordingly, the objectives of this research was to supplement bassissa with chia powder by 5 and 10% and evaluate its effects on bassissa nutritional and sensory attributes. Three types of bassissa were prepared according to their original areas in Libya. Then, dietary fiber, omega 6, omega 3, bioactive compounds (ascorbic acid, riboflavin, thiamine and pyridoxine), minerals and sensory properties of bassissa samples were measured. The results indicated that addition of chia by 5 or 10% to all bassissa samples significantly increased total dietary fiber. Furthermore, adding chia by 5 or 10% caused a significant (p ˂ 0.05) elevation in the content of ascorbic acid, riboflavin, thiamine and pyridoxine. Moreover, chia-fortified bassissa significantly recorded higher values of the studied minerals and omega 3 and 6.The sensory properties of chia-fortified samples had higher grades compared to the controls. Chia powder can be used as a functional ingredient and as an improver of the sensory and nutritional properties of bassissa.

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Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosusGG”: Optimization by Response Surface Methodology

Cited by 9 publications

References 38 publications

Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

Adopting traditional fermented foods as carriers for probiotics

Evaluation the Effects of Chia Supplementation on Basisa Functional Properties

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