Fermented Milk Group Research Articles

Response surface optimization of millet milk fermented by Lactobacillus kefir

Based on the amino acid score (AAS), chemical score (CS), and amino acid proportional coefficient score (SRCAA) as evaluation indicators, millet powder, whey protein isolate powder, and soybean protein isolate powder were mixed to make millet compound powder. After the millet compound powder and water were uniformly mixed at a material-to-liquid ratio of 1:20, the kefir fermented millet nutritional milk was prepared by beating, gelatinizing, liquefying, saccharifying, and fermenting. The protein content, polyphenol content, viable count and acidity of kefir millet fermented milk were significantly higher than those of the other two commercially available similar beverages. The scavenging rates of DPPH free radicals and hydroxyl radicals in the kefir millet fermented milk group at three stages (before undigested, after gastric digestion for 2.5 h, and after intestinal digestion for 2.5 h) were significantly higher than those in the unfermented millet pulp group. Novelty impact statement In this study, based on the amino acid pattern and amino acid nutrition evaluation methods (AAS, CS, SRCAA), millet flour and two protein powders with rich lysine content (whey protein isolate powder and soybean protein isolate powder) were rationally compounded as amino acid balanced millet compound powder. The millet compound powder is fermented by Lactobacillus kefir into millet nutritional fermented milk with unique flavor of probiotic fermentation. The antioxidant activity of millet nutritional fermented milk and millet pulp before fermentation was compared and analyzed by gastrointestinal digestion simulation in vitro, and it was determined that millet nutritional fermented milk had strong antioxidant activity.

Lactococcus cremoris subsp. cremoris FC-fermented milk activates protein synthesis and increases skeletal muscle mass in middle-aged mice

Age-related muscle atrophy is associated with decreased protein anabolic capacity. Dietary intervention is an important strategy for the treatment of age-related muscle atrophy. This study examined the effect of Lactococcus cremoris subsp. cremoris FC-fermented milk on muscle mass and protein anabolic signaling in middle-aged mice. Male C57BL/6J mice (18-month-old) were divided into the control and Lactococcus cremoris subsp. cremoris FC-fermented milk supplementation groups. Mice were administered unfermented or fermented milk (300 μL/day) by gavage every alternate day for 8 weeks; thereafter, muscle weight, protein metabolic signaling factors, and inflammatory factors were investigated. Soleus muscle weight was higher in the fermented milk group than in the control group. Expression of insulin growth factor-1, a typical anabolic factor, and phosphorylation levels of anabolic signaling factors (mTOR and p70S6K) were higher after fermented milk supplementation. Levels of tumor necrosis factor-α, an inhibitor of protein anabolism, were lower in the fermented milk group. These data suggest that the daily intake of Lactococcus cremoris subsp. cremoris FC-fermented milk increased skeletal muscle mass as well as protein synthesis in the middle-aged mice, which may be mediated by reduction in the levels of inflammatory factors. Therefore, accelerated protein synthesis, induced by the consumption of fermented milk, has a potential role in counteracting muscle atrophy.

The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep's Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus.

The global market for sheep's milk and its products is increasing due to higher demand for cheese and traditional dairy products, and as a novelty, sheep's milk is an ingredient in infant formulas and nutraceuticals. The aim of this study was to determine the properties of fermented sheep's milk, which combines probiotic benefits with increased dietary fiber content. The influence of the applied dose of chokeberry fiber on the growth of living cells of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented sheep's milk was also evaluated. Sheep milk with the addition of 0% (control sample), 1.5%, and 3.0% chokeberry fiber was fermented by two different probiotic monocultures L. acidophilus and L. rhamnosus. In the fermented milk, pH value, syneresis (%), color, and texture were determined. Furthermore, the microbiological analysis and an organoleptic evaluation were performed. With the increasing dose of chokeberry fiber, the pH value decreased already before the fermentation process. After fermentation, the milk's pH values with fiber were still lower than those in the control sample. Presumably, more acidic metabolites were produced by L. acidophilus, causing a more intense reduction of the pH value than L. rhamnosus both in control milk and in milk with the addition of fiber. The addition of chokeberry fiber affected the stimulation of the growth of both types of bacteria. In the milk sample without fiber addition, a more significant number of viable cells were counted for L. acidophilus by 0.5 log CFU g−1 more than the milk fermented with L. rhamnosus. Furthermore, in milk fermented by L. acidophilus with 1.5% chokeberry fiber (LA1), the number of viable bacterial cells was higher than that in milk fermented by L. rhamnosus with the same addition of fiber (LR1). However, in sample LA3, the number of viable bacterial cells was lower than that in sample LR3. Tested fermented sheep milk met the Recommendation of the International Dairy Federation's requirements regarding the number of live bacterial cells for dairy probiotics. The addition of chokeberry fiber increased syneresis in each fermented milk group, regardless of the bacteria used for fermentation. Moreover, the use of fiber caused a significant reduction in brightness L∗, an increase of red color, and a decrease of yellow color. Milk fermented with L. acidophilus was characterized by a harder gel, compared to their analogues fermented with L. rhamnosus. The addition of fiber intensified the sour taste and the taste of the additive in both types of fermented sheep milk.

The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease. An alternative that can be done to prevent hypercholesterolemia is by consuming fermented milk. Skim milk is fermented using probiotic of Lactobacillus acidophillus, Lactobacillus plantarum and Streptococcus thermophilus. The skimmed milk that has been fermented is then tested for total lactic acid bacteria, total acid, pH, and in vivo analysis for antihypercholesterolemia activity using animal model. In this study, the animal models used were male white rats which were grouped into three treatment groups, namely negative control, positive control, and fermented milk group. The result of the study shows that the total lactic acid bacteria, total acid and pH of fermented skim milk were 5.25 x10 9 CFU/ml ; 2.190% and pH 4.06, respectively. From the results, fermented milk with probiotics has the ability to reduce cholesterol levels in the blood of male white rats effectively in vivo.

Lactobacillus-fermented milk enhances postprandial muscle protein synthesis in Sprague-Dawley rats

• Fermented milk produced larger increase in plantaris MPS than skim and acidified milk. • Rats given fermented or acidified milk absorbed AA faster than rats given skim milk. • PPI treatment reduced AA absorption, but not MPS after fermented milk ingestion. This study aimed to investigate the effects of Lactobacillus -fermented milk on postprandial skeletal muscle protein synthesis (MPS) in rats. Within 4 h of administration, bulk and time-specific fractional MPS were measured using deuterium and the tracer D 5 -phenylalanine, respectively. Both bulk and fractional MPS were higher for the group given fermented milk compared to the groups given skim or acidified milk (Bulk P = 0.08 and 0.06 vs. skim and acidified milk, respectively; Fractional: P < 0.01 vs. Skim and P = 0.06 vs. Acidified by two-way analysis of variance (ANOVA)). Treatment with a proton pump inhibitor (PPI), which was used to elucidate the impact of acidic pH, did not significantly affect fractional MPS, although PPI did decrease leucine absorption in the Fermented milk group. These results suggested that fermented milk enhanced postprandial MPS via pH-independent mechanisms.

Randomized double-blind controlled clinical trial of the blood pressure–lowering effect of fermented milk with Lactococcus lactis: A pilot study

The blood pressure-lowering effect of fermented milk with Lactococcus lactis NRRL B-50571 was evaluated in a double-blind randomized controlled clinical trial with prehypertensive subjects. Participants were randomized into 2 groups (n = 18 each group): one group treated with fermented milk with Lactococcus lactis NRRL B-50571 and a control group treated with artificially acidified milk. Results revealed that during daily consumption of fermented milk for 5 wk, systolic [(116.55 ± 12.26 mmHg vs. 124.77 ± 11.04 mmHg) and diastolic blood pressure (80.7 ± 9 vs. 84.5 ± 8.5 mmHg)] from the fermented milk group was lower than the control group. Additionally, triglyceride, total cholesterol, and low-density lipoprotein in blood serum were lower in the fermented milk group than in the control group. Results demonstrated that daily consumption of fermented milk with Lactococcus lactis (NRRL B-50571) had a blood pressure-lowering effect on prehypertensive subjects. Regular consumption of this product may be used as a potential functional food.

Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels.

ObjectiveTo screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels.MethodsThe strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate counting assays.ResultsThe isolate HLX37 consistently produced fermented milk with strong cholesterol-reducing properties was identified as Lactobacillus plantarum (accession number: KR105940) and was thus selected for further study. The cholesterol reduction by strain HLX37 was 45.84%. The isolates were acid-tolerant at pH 2.5 and bile-tolerant at 0.5% (w/v) in simulated gastric juice (pH 2.5) for 2 h and in simulated intestinal fluid (pH 8.0) for 3 h. The auto-aggregation rate increased to 87.74% after 24 h, while the co-aggregation with Escherichia coli DH5 was 27.76%. Strain HLX37 was intrinsically resistant to antibiotics such as penicillin, tobramycin, kanamycin, streptomycin, vancomycin and amikacin. Compared with rats in the model hyperlipidemia group, the total cholesterol content in the serum and the liver as well as the atherogenic index of rats in the viable fermented milk group significantly decreased by 23.33%, 32.37% and 40.23%, respectively. Fewer fat vacuoles and other lesions in liver tissue were present in both the inactivated and viable fermented milk groups compared to the model group.ConclusionThese studies indicate that strain HLX37 of L. plantarum demonstrates probiotic potential, potential for use as a candidate for commercial use for promoting health.

EFFECT OF PROBIOTIC FERMENTED MILK (KEFIR) ON SERUM LEVEL OF INSULIN AND HOMOCYSTEINE IN TYPE 2 DIABETES PATIENTS.

Probiotic fermented milk is one of the most beneficial foods. The main purpose of this study was to investigate the effect of probiotic fermented milk on the serum level of insulin and homocysteine in the type 2 diabetes patients. This study was done in 60 patients with type 2 diabetes. The intervention group received 600 mL of probiotic fermented milk (kefir) daily and control group received 600 mL of conventional fermented milk daily for 8 weeks. Food intake, anthropometric indices, serum parameters were assessed at the beginning and at the end of the study. The statistical analysis was done by the use of SPSS software (Ver.13). The mean of serum insulin level did not reduce significantly after the intervention in probiotic fermented milk group, and there was no significant difference between the two groups. The mean of HOMA-IR decreased significantly in probiotic fermented milk group after intervention and there was a significant difference between the two groups after intervention. The mean of quickie increased in probiotic fermented milk group, but this increase was not significant. Also, there was not significant difference between the two groups after intervention. The mean of homocysteine level decresead significantly in patients with probiotic fermented milk and conventional fermented milk consumption. By considering the effect of probiotic fermented milk on some risk factors of cardiovascular disease in diabetic patients, probiotic foods may be useful as an adjuvant therapy in diabetic patients.

Cancer preventive effect of a specific probiotic fermented milk components and cell walls extracted from a biomass containing L. acidophilus CL1285, L. casei LBC80R, and L. rhamnosus CLR2 on male F344 rats treated with 1,2-dimethylhydrazine

The colon carcinogenesis was induced in male F344 rats by N,N-dimethylhydrazine (DMH). In addition to the DMH, four groups of rats received respectively fermented milk (FM), fermented milk supernatant, fermented milk pellet (P) and cell wall constitutes through gavage. All rats supplemented with probiotic formula and its components had significantly (p ≤ 0.05) lowered the count of aberrant crypt and the number of aberrant crypt foci as compared to the positive control (PC) group. Rats administrated with P were significantly (p ≤ 0.05) able to induce the activity of quinone reductase compared to rats in PC group. Rats administered with FM showed a significant lower activity (p ≤ 0.05) of β-glucuronidase. Rats in FM group showed also a reduced activity of β-glucosidase and an induction of the activity of glutathione S-transferase. These results indicate that the probiotic bacteria and the metabolite release during the fermentation process could prevent colorectal carcinogenesis.

Lactobacillus gasseri SBT2055 suppresses fatty acid release through enlargement of fat emulsion size in vitro and promotes fecal fat excretion in healthy Japanese subjects.

BackgroundLactobacillus gasseri SBT2055 (LG2055) has been shown to prevent abdominal adiposity, and suppression of lipid absorption is considered a possible mechanism, detail of which, however, are poorly understood. In the present study, we evaluated the effects of LG2055 on fat hydrolysis by determining pancreatic lipase activity and fat emulsion properties in vitro. We also examined whether LG2055 influences fecal fat excretion in humans.MethodsPancreatic lipase activity was investigated in vitro using an artificially prepared fat emulsion and 4-methylumbelliferyl oleate (4-MUO) as substrates. The concentrations of free fatty acids and 4-methylumbelliferone were quantified. Fat emulsion droplet size was measured using a particle size analyzer. The clinical study was performed as a double-blind, randomized, placebo-controlled trial. Subjects consumed 100 g of fermented milk (FM)/d, either with or without LG2055 supplementation, for seven days. Fecal samples were collected during three-day pre-observational and FM intake periods and fecal fat levels were determined.ResultsLG2055 dose-dependently suppressed lipase activity in the fat emulsion assay but not in the 4-MUO assay. LG2055 dose-dependently increased fat emulsion droplet size. The effects of LG2055 on lipase activity and fat emulsion properties were increased compared with four other tested strains (Lactobacillus gasseri SBT0317, Lactobacillus gasseri JCM1131T, Lactobacillus. delbrueckii subsp. bulgaricus JCM1002T and Streptococcus thermophilus ATCC19258T). In our clinical study, fecal fat level after FM intake was significantly increased compared with that observed before FM intake in the LG2055-containing active FM group but not the control FM group lacking LG2055.ConclusionsLG2055 increased fat emulsion droplet size, resulting in the suppression of lipase-mediated fat hydrolysis. The influence of LG2055 on the physicochemical properties of fat emulsion provides a mechanism for the probiotic-mediated suppression of lipid absorption and promotion of fecal fat excretion in humans.Trial registrationUMIN000015772

Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: Technological approach determines the probiotic modulation of mucosal cellular immunity

Functional foods are important sources of probiotic delivery, mainly by fermented milk products. The physiological benefits attributed to bifido bacteria are their abilities to interfere with the adhesion of pathogenic species to surfaces of intestinal cells, and to enhance the host's immune function through their metabolic activities. However, the effects of a technological approach — fermentation or addition of probiotic in milk, and its efficacy in health are rarely taken into consideration. Hence, fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019 were administered to BALB/c mice for 14days. After that, the architecture of the gut was histologically investigated, and the related immune cells were examined by flow cytometry and immunofluorescence. Increase in mucus and cellularity production, changes in immune pattern and preservation of mucosal epithelia in health BALB/c mice were observed only in the fermented milk group. This suggested that changes in functionality of bifidobacteria and/or the metabolites produced by the fermentation process are the keys to improving beneficial effects in the host of the gut mucosa.

Regulation of abdominal adiposity by probiotics (Lactobacillus gasseri SBT2055) in adults with obese tendencies in a randomized controlled trial

In spite of the much evidence for the beneficial effects of probiotics, their anti-obesity effects have not been well examined. We evaluated the effects of the probiotic Lactobacillus gasseri SBT2055 (LG2055) on abdominal adiposity, body weight and other body measures in adults with obese tendencies. We conducted a multicenter, double-blind, randomized, placebo-controlled intervention trial. Subjects (n=87) with higher body mass index (BMI) (24.2-30.7 kg/m(2)) and abdominal visceral fat area (81.2-178.5 cm(2)) were randomly assigned to receive either fermented milk (FM) containing LG2055 (active FM; n=43) or FM without LG2055 (control FM; n=44), and were asked to consume 200 g/day of FM for 12 weeks. Abdominal fat area was determined by computed tomography. In the active FM group, abdominal visceral and subcutaneous fat areas significantly (P<0.01) decreased from baseline by an average of 4.6% (mean (confidence interval): -5.8 (-10.0, -1.7) cm(2)) and 3.3% (-7.4 (-11.6, -3.1) cm(2)), respectively. Body weight and other measures also decreased significantly (P<0.001) as follows: body weight, 1.4% (-1.1 (-1.5, -0.7) kg); BMI, 1.5% (-0.4 (-0.5, -0.2) kg/m(2)); waist, 1.8% (-1.7 (-2.1, -1.4) cm); hip, 1.5% (-1.5 (-1.8, -1.1) cm). In the control group, by contrast, none of these parameters decreased significantly. High-molecular weight adiponectin in serum increased significantly (P<0.01) in the active and control groups by 12.7% (0.17 (0.07, 0.26) microg/ml) and 13.6% (0.23 (0.07, 0.38) microg/ml), respectively. The probiotic LG2055 showed lowering effects on abdominal adiposity, body weight and other measures, suggesting its beneficial influence on metabolic disorders.

Fermented milk containing Bifidobacterium lactis DN-173 010 improves gastrointestinal well-being and digestive symptoms in women reporting minor digestive symptoms: a randomised, double-blind, parallel, controlled study

The ability of probiotics to improve bowel habits or transit time has been shown in healthy populations. Additional data are required to support the use of specific probiotics to improve gastrointestinal (GI) well-being. The present study was designed to investigate the effect of consuming fermented milk (FM) on GI well-being, digestive symptoms and health-related quality of life (HRQoL) amongst women without diagnosed GI disorders. In this double-blind, controlled, parallel-design study, subjects were randomised to ingest daily either 2 x 125 g FM containing Bifidobacterium lactis DN-173 010 and yoghurt strains or a control non-fermented dairy product for 4 weeks followed by a 4-week wash-out period. GI well-being and digestive symptoms were assessed weekly. HRQoL was measured every 4 weeks. Data were analysed using analysis of covariance and logistic regression, correcting for baseline values on the full analysis set population of 197 women (aged 18-60 years). The percentage of women reporting an improvement in their GI well-being was significantly (P < 0.01) higher in the FM group v. the control group (OR 1.69; 95 % CI 1.17, 2.45). A significantly (P < 0.05) more pronounced decrease in the composite score of digestive symptoms was observed in the FM group when comparing with the control group (least squares mean - 0.57; 95 % CI - 1.12, - 0.02). Among HRQoL dimensions, the digestive comfort score was significantly (P < 0.05) improved in the FM group compared with the control group. The present study showed that the daily consumption of a specific FM is able to improve GI well-being and digestive symptoms in adult women without GI disorders.

Effect of Administration of Fermented Milk Containing Whey Protein Concentrate to Rats and Healthy Men on Serum Lipids and Blood Pressure

The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both Lactobacillus casei TMC0409 and Streptococcus thermophilus TMC 1543 was significantly lower than that of the control group (P<0.05) in rats. Furthermore, the effect of the long-term intake of this fermented milk on the serum lipid level of twenty healthy adult men was investigated. During the 8-wk study, the volunteers consumed 200ml of fermented milk or placebo in the morning and evening. Blood samples were drawn for analysis three times, just before taking the experimental diet, and after 4 wk and 8 wk of consumption. After 8 wk, the high density lipoprotein cholesterol level for the fermented milk group showed a significant rise after 4 wk (P<0.05), whereas that of the placebo group showed no change even after 4 wk (P>0.05). The triglyceride level for the fermented milk group lowered significantly after 4 wk (<0.05), whereas that of the placebo group showed no change even after 4 wk (P>0.05). The atherogenic index [(total cholesterol – high density lipoprotein cholesterol)/high-density lipoprotein cholesterol) for the fermented milk group decreased significantly from 4.24 to 3.52 (P<0.05). The systolic blood pressure lowered significantly by the intake of fermented milk (P<0.05) On the other hand, such effect was not observed in the placebo group (P>0.05). These results indicate potential of the development of fermented milk with multiple therapeutic effects.