Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles
                    in Probiotic Drinking Yogurt

Afjeh, Maryam Ein Ali; Pourahmad, Rezvan; Akbari‐adergani, Behrouz; Azin, Mehrdad

doi:10.5851/kosfa.2019.e5

Cited by 12 publications

(6 citation statements)

References 41 publications

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“…The findings revealed that the quantity of syneresis increased with time, which might be attributable to an increase in acidity. Syneresis in yogurt is also caused by changes in the protein network's structure, which limits the capacity of proteins to bind to water (Aryana & McGrew, 2007 ; Ein Ali Afjeh et al, 2019 ; Sahan et al, 2008 ; Tamime et al, 1989 ). In a similar investigation, Bierzunska et al ( 2019 ) found that the syneresis of yogurt samples containing hydrolyzed whey protein is lower than the control sample during 21 days of storage.…”

Section: Resultsmentioning

confidence: 99%

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Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

Mashayekh

Pourahmad

Eshaghi

et al. 2023

Food Science & Nutrition

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The purpose of this research was to investigate the effect of bioactive peptides isolated from soy whey on the physicochemical, sensory, and microbiological characteristics of yogurt during storage. Trypsin was utilized to hydrolyze soy whey protein at 45°C for 4 h. Then, the resulting protein hydrolysate was fractionated using reversed phase‐high performance liquid chromatography (RP‐HPLC). Since the F7 fraction showed the best antioxidant and antibacterial capabilities, different levels (6.5, 13, and 17 mg/mL) of this peptide fraction were added to yogurt. A control sample (without the bioactive peptide) was also prepared. Yogurt samples were stored for 3 weeks. With the increase in peptide concentration, the antioxidant activity of yogurt increased while viscosity and syneresis decreased (p < .05). During storage, yogurt acidity, syneresis, and viscosity increased while pH and antioxidant activity declined (p < .05). The addition of bioactive peptide reduced the quantity of Escherichia coli and Staphylococcus aureus bacteria in yogurt during storage (p < .05), and the reduction in bacterial quantity was stronger as the peptide content was increased. The sample containing the largest concentration of peptide (17 mg/mL) got the lowest overall acceptability score. The level of 13 mg/mL of the peptide was chosen as the best concentration for yogurt fortification in terms of overall acceptance and functional properties. Therefore, soy whey‐derived peptide can be utilized as a functional component as well as a natural preservative in yogurt.

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Section: Resultsmentioning

confidence: 99%

“…After that, the supernatant was separated and weighed. The syneresis was calculated using the supernantant weight ratio to the weight of the initial yogurt (Ein Ali Afjeh et al, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

Mashayekh

Pourahmad

Eshaghi

et al. 2023

Food Science & Nutrition

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“…The count of probiotic bacteria was determined by plating on MRS-bile agar (Merck Co., Germany) and incubation for three days at 37 °C under anaerobic conditions (Afjeh et al, 2019).…”

Section: Probiotic Bacterial Countmentioning

confidence: 99%

Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics

et al. 2022

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This study aimed to examine the production of a synbiotic yogurt sauce and to evaluate its physicochemical, microbiological, sensory, and rheological properties during storage. Lactobacillus paracasei was microencapsulated with resistant starch and sodium alginate by the emulsion technique. Two forms of probiotic bacteria (microencapsulated and free), together with prebiotic compounds (flaxseeds and chia seeds each one at two concentrations of 2% and 4%), were added to the yogurt sauce. Samples were kept for 30 days at 4 ˚C and observed for physicochemical, microbiological, sensory, and rheological characteristics within specific intervals. The results revealed that the produced synbiotic yogurt sauce was characterized as a pseudoplastic fluid. However, its viscosity increased due to the presence of flaxseeds and chia seeds. The addition of flaxseeds and chia seeds improved the survival of bacteria. The post-acidification values were lower in samples containing the microencapsulated bacteria compared to samples containing the free bacteria. Among the produced samples, the highest acceptable score for the sensory characteristic was obtained for the sample containing microencapsulated L. paracasei and 2% flaxseeds. Therefore, it is possible to produce a synbiotic yogurt sauce with desirable properties.

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“…Weissella cibaria species can colonize the oral cavity and inhibit pathogenic bacteria, such as Fusobacterium nucleatum, which is a major oral pathogen (Kang et al, 2006). Yogurt with probiotics or fermented milk with functional probiotics are consumed prevalently (Bonifait et al, 2009;Jang et al, 2018;Afjeh et al, 2019;Kang et al, 2019;Oh et al, 2019;Yoon et al, 2019). Although many probiotics such as Lactobacillus rhamnosus GG and W. cibaria inhibit periodontal pathogens, studies on fermented milk products with probiotics are limited.…”

Section: Introductionmentioning

confidence: 99%

Fermented milk with Lactobacillus curvatus SMFM2016-NK alleviates periodontal and gut inflammation, and alters oral and gut microbiota

Choi

Park

Kim

et al. 2021

Journal of Dairy Science

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This study aimed to analyze the effect of milk fermented with Lactobacillus curvatus SMFM2016-NK on periodontal diseases and gut health in a rat model. To improve the effect of Lb. curvatus SMFM2016-NK-fermented milk administration for relieving periodontitis, the periodontitis rat models were treated with the following for 4 wk: 10% skim milk (normal), periodontitis + 10% skim milk (negative control), periodontitis + Lactobacillus rhamnosus GG-fermented milk (positive control), and periodontitis + Lb. curvatus SMFM2016-NK-fermented milk (PD+LCFM). Transcriptional analysis of inflammatory cytokines [tumor necrosis factor α (TNF-α), IL-1β, IL-6, and IL-10] was performed via quantitative reverse-transcription PCR. The changes in the oral and gut microbiomes after administering Lb. curvatus SMFM2016-NK-fermented milk were analyzed with metagenomics sequencing using DNA extracted from the oral gingival tissues and feces from the cecum of the rat models. After treatment with Lb. curvatus SMFM2016-NK-fermented milk, the relative gene expression levels of TNFA and IL1B in the gingiva decreased in the PD+LCFM group compared with those in the negative control group. In the oral microbiome, the proportion of the phylum Proteobacteria in the PD+LCFM group was lower than that in the negative control after treatment with Lb. curvatus SMFM2016-NK-fermented milk. For the effect in the gut, the relative gene expression levels of inflammatory cytokines in the colon between the normal and negative control groups were not different; however, the expres-sion levels of TNFA and IL1B in the PD+LCFM and positive control groups, respectively, were lower than those in the negative control group. The composition and diversity of the gut microbiome differed among normal, periodontitis, and Lb. curvatus SMFM2016-NK-fermented milk treatment groups. These results indicate that Lb. curvatus SMFM2016-NK-fermented milk could alleviate periodontal and gut inflammation and change oral and gut microbiota.

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Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt

Cited by 12 publications

References 41 publications

Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics

Fermented milk with Lactobacillus curvatus SMFM2016-NK alleviates periodontal and gut inflammation, and alters oral and gut microbiota

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