Ultra-high temperature plus dynamic high pressure processing: An effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in Wistar rats

Lollo, Pablo Christiano Barboza; Morato, Priscila Neder; Moura, Carolina Soares; Oliveira, Mauro; Cruz, Adriano G.; Faria, José de Assis Fonseca; Amaya-Farfán, Jaime; Cristianini, Nello

doi:10.1016/j.jff.2015.01.009

Cited by 37 publications

(25 citation statements)

References 34 publications

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“…In the next step of the investigation, clinical trials with humans were initiated to ensure that components had sufficient biological activity against the condition investigated to warrant their more extensive development (Lollo et al . , ; Moura et al . ).…”

Section: Polyphenols: Synthesis Classification and Consequences In Vmentioning

confidence: 99%

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Cutrim

Cortêz

2018

Int J of Dairy Tech

125

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Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols.

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Section: Polyphenols: Synthesis Classification and Consequences In Vmentioning

confidence: 99%

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Cutrim

Cortêz

2018

Int J of Dairy Tech

125

View full text Add to dashboard Cite

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“…Furthermore, another study examined probiotic fermented milk treated by dynamic high pressure, which was fed to rats for 2 weeks. The fermented milk product was effective in reducing the impact of exercise-induced immunosuppression (Lollo et al, 2015b). …”

Section: Introductionmentioning

confidence: 99%

Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

Megalemou

Sioriki

Lordan

et al. 2017

Heliyon

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Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL), total neutral lipids (TNL) were obtained and the polar lipid fractions were further separated by thin layer chromatography (TLC). These lipid samples (TL, TPL and TLC fractions) were subsequently assessed for their biological activity against atherosclerosis based on the in vitro inhibition of Platelet Activating Factor (PAF)-induced platelet aggregation. The fatty acid compositions of all yogurts were analyzed by Gas Chromatography with flame ionization detector (GC-FID). Goat yogurt lipids have been found to exert more potent inhibitory activity (i.e. lower IC50 values in both TL and TPL samples) in contrast to the corresponding fractions of cow and ewe yogurts. The observed sensory data indicates that ewe yogurt was the most palatable of all three Greek yogurts.

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“…; Lollo et al . ). Studies have revealed good survival of Lactobacillus casei Zhang in soy and bovine milk and dairy foods (Wang et al .…”

Section: Introductionmentioning

confidence: 97%

Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

Murtaza

Huma

Shabbir

et al. 2017

Int J of Dairy Tech

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The study aimed to assess the impact of ripening at elevated temperatures on the survival of probiotic micro‐organisms and production of organic acids in Cheddar cheese. Cheese was manufactured from buffalo milk using lactococci starters along with different probiotic bacteria (Lactobacillus acidophilus LA‐5, Bifidobacterium bifidum Bb‐11 and Bifidobacterium longum BB536) as adjunct cultures. The cheeses were ripened at 4–6 °C or 12–14 °C for 180 days and examined for composition, organic acids and microbial survival. The production of organic acids was accelerated at 12–14 °C when compared to normal ripening temperatures. The probiotic bacteria increased production of lactic and acetic acids, compared to cheese made with lactococci alone. The survival of the mesophilic starters was significantly (P < 0.05) reduced in all the cheese samples ripened at the higher temperature. However, the probiotic bacteria remained viable (>7.0 log10 cfu/g) throughout the 180 days of ripening, irrespective of temperature. It was concluded that Cheddar containing additional probiotic cultures can effectively be ripened at elevated temperatures without any adverse effects.

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Ultra-high temperature plus dynamic high pressure processing: An effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in Wistar rats

Cited by 37 publications

References 34 publications

A review on polyphenols: Classification, beneficial effects and their application in dairy products

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

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