Development of probiotic functional food and evaluation of its functional properties

Abstract

Probiotics are beneficial microorganisms that enhance human health by improving intestinal microbial balance. It helps in improving digestive health, enhances immunity, and improves psychiatric health, cardiac health and weight management. The present study explores the potential of using probiotic microorganisms from lotus (Nelumbo nucifera) and colocasia (Colocasia esculenta) leaves as sources for starter culture bacteria for curd preparation. Four types of curd were developed: cow's milk with colocasia leaf starter culture (MC), cow's milk with lotus leaf starter culture (ML), red sorghum and cow's milk mixture with colocasia leaf starter (MRC), and red sorghum and cow's milk mixture with lotus leaf starter (MRL). Metagenomic analysis showed that MC curd contained Acetobacter sp., (51%), Lactococcus sp., (26%), and Leuconostoc sp., (18%), while ML curd had Lactococcus sp., (67%), Leuconostoc sp. (20%), and Lactobacillus sp., (10%). Physicochemical study of MRC and MRL showed 2.94 ± 0.84 % and 2.84 ± 0.14 % of carbohydrate content, respectively. The analysis of MRC and MRL showed a significant increase in the color parameter “a*” probably due to the presence of anthocyanin in red sorghum milk. The MRC and MRL showed higher antioxidant and anti-inflammatory activities. The MRL curd showed the highest glucose uptake and cytotoxicity in the L6 cell line and also demonstrated potent α-amylase inhibition (IC50 = 2.383 ± 0.286 μg/ml) compared to MRC (IC50 = 13.02 ± 0.112 μg/ml). Thus, in-vitro anti-diabetic activity of red sorghum-fortified curds was found superior to MC and ML curds. This study suggests that red sorghum fortification enhances curd quality and provides notable health benefits.