Production of New Synbiotic Yoghurt with Local Probiotic Isolate and Oat and Study its Effect on Mice

Hoda Mahrous Wedad M El-Kholy,Rafaat M Elsanhoty

doi:10.4172/2329-888x.1000121

Abstract

Food companies put many expectations in food products made to meet the consumers’ demand for a healthy life. In this meaning, ‘Functional Foods’ play special roles for primary health outcomes have been microbiological in normal limits. Oats is becoming more popular as part of a healthy diet; Oat attends to the human’s energy and nutritional demands, as well as functional. This study aimed to: 1) develop probiotic yoghurt containing oat; 2) study the effect of selected prebiotic addition on rheological properties and syneresis of bio-yoghurt during refrigerated storage; 3) determine the effect of this synbiotic feeding on mice. Our results revealed that the formulae of yoghurt with 0.75% oat had presented excellent sensory evaluation, had satisfactory acceptance by the consumers and the cholesterol and bile acid levels in the serum of mice fed with yoghurt fermented by Lb. acidophilus P106 with 0.75% oats decreased significantly, while the cholesterol and bile acid content increased in mice feces. These effects may be due in part to the deconjugation of bile salts by strains of bacteria that produce the enzyme bile salt hydrolase (BSH).

Highlights

Yoghurts are prepared by fermentation of milk with bacterial cultures consisting of a mixture of Streptococcus subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.Ever since yoghurt was proposed as a health promoting food by Metchnikoff [1] in 1907, the oldest and still most widely used way to increase the numbers of advantageous bacteria in the intestinal tract has been the direct consumption of live bacteria
Average pH value of yoghurt obtained with probiotic strain and 0.7% oat was found to be lower than the control and other samples addition exhibited the lowest pH values throughout the storage period
In this study we have shown the ability of probiotic strain Lb. acidophilus P106 with and without oat to assimilate serum cholesterol level and their effect on general health of mice

Summary

Introduction

Ever since yoghurt was proposed as a health promoting food by Metchnikoff [1] in 1907, the oldest and still most widely used way to increase the numbers of advantageous bacteria in the intestinal tract has been the direct consumption of live bacteria. Such bacteria are called probiotics [2,3]. The normal human digestive tract contains about 400 types of probiotic bacteria that reduce the growth of harmful bacteria and promote a healthy digestive system. The largest group of probiotic bacteria in the intestine is lactic acid bacteria, of which Lactobacillus. Probiotics are found to exert other health advantages such as improving lactose intolerance, increasing humoral immune responses, biotransformation of isoflavone phytoestrogen to improve post-menopausal symptoms, bioconversion of bioactive peptides for antihypertension, and reducing serum cholesterol level [4]

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