Plain Yogurt Research Articles

In vitro bioaccessibility of phenolic compounds and alpha-glucosidase inhibition activity in yoghurts enriched with mango peel powder

This study investigated the potential health benefits and functional properties of mango peel powder (MPP) as a source of antioxidants and alpha-glucosidase inhibitors in yoghurts with probiotic bacteria. The study involved plain yoghurt (PY, control), yoghurt fortified with 2% mango peel powder (MY), and yoghurt fortified with 2% MPP and 1% of each probiotic culture of L. casei, L. rhamnosus, B. lactis (MPY). Bioactive potential and individual polyphenols in the products were analysed before and after in vitro gastrointestinal digestion. Results showed that both MY (0.26 ± 0.02 mg/g GAE) and MPY (0.28 ± 0.04 mg/g GAE) had significantly (p ≤ 0.05) higher phenolic contents than PY (0.17 ± 0.02 mg/g GAE). Among the 15 quantified phenolic compounds, quercetin-3-rhamnoside was highest in MPP (432.86 ± 11.02 mg/100g dry wt.), followed by MPY (47.97 ± 1.20) and MY (34.44 ± 2.76 mg/100g fresh wt.). The quantities of the major individual phenolic compounds declined significantly (p < 0.05) in MPP only after gastric digestion, while remained stable in MY and MPY. There were significant (p ≤ 0.05) increments in α-glucosidase inhibition activity (6.06% and 8.47%, in MY and MPY, respectively) post intestinal digestion. The LC-ESI-QTOF-MS/MS analysis of all the sample extracts (undigested and digested) identified a total of 108 phenolic metabolites including 33 phenolic acids, 42 flavonoids, 11 lignans, 3 alkylphenols, 4 coumarins, 3 tyrosols, 1 stilbene, 2 xanthones, 4 phenolic terpene, and 3 tyrosols, 2 hydroxybenzoketones, 1 hydroxybenzaldehyde and 2 other phenolic metabolites. This study provides scientific evidence for the utilization of MPP fortified yoghurts as functional food products.

Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin.

Fermentation of available sugars in milk by yogurt starter culture initially and later by Saccharomyces boulardii (Probiotic yeast) improves the bioavailability of nutrients and produces bioactive substances and volatile compounds that enhance consumer acceptability. The combination of S. boulardii, a unique species of probiotic yeast, and inulin, an exopolysaccharide used as a prebiotic, showed remarkable probiotic and hydrocolloid properties in dairy products. The present study was designed to study the effect of fermentation and storage on antioxidant and volatile capacities of probiotic and synbiotic yogurt by incorporation of S. boulardii and inulin at 1%, 1.5%, and 2% (w/v), compared with the probiotic and control plain yogurt. All samples were stored at 4 °C, and during these four weeks, they were analyzed in terms of their antioxidant and volatile compounds. The synbiotic yogurt samples having inulin and S. boulardii displayed significantly higher DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical activity values and more values of TPC (total phenol contents) than control plain yogurt. A total of 16 volatile compounds were identified in S5-syn2 and S4-syn1.5, while S3-syn1 and S2-P had 14, compared with the control S1-C plain yogurt samples, which had only 6. The number of volatile compounds increased with the increasing concentration of inulin throughout the storage period. Therefore, this novel synbiotic yogurt with higher antioxidant and volatile compounds, even with chilling storage conditions, will be a good choice for consumer acceptability.

Codonopsis pilosula and fish collagen yogurt: Proteolytic, potential Angiotensin-I converting enzyme (ACE) inhibitory activity and sensory properties

The effects of Codonopsis pilosula (CP) and/or fish collagen (FC) on post-acidification, proteolysis of milk proteins, angiotensin-I converting enzyme (ACE) inhibitory activity, and sensory evaluation were investigated in yogurt during 0, 7, & 21 days of storage at 4 °C. Two groups of yogurt samples were prepared: group 1 included plain yogurt (control) and CP-yogurt; group 2 included plain yogurt + FC (control) and CP-yogurt + FC. CP- yogurt showed a significant increase in total titratable acidity (TTA) on day 7 of storage. The presence of FC in yogurt significantly improved (p < 0.05) the content of free amino acids (FAA) compared to the absence. O-phthaldialdehyde (OPA) peptide concentration increased (p < 0.05) to the highest amount for CP-yogurt ± FC on day 7 of storage. In addition, more degradation was observed in bovine serum albumin (BSA), α-, β-, & κ-caseins, β-lactoglobulin, and α-lactalbumin of CP- yogurt + FC than its control on day 7 of storage. CP- yogurt with/without FC showed higher (p < 0.05) inhibitory ACE activity than their respective controls on day 7 of storage. The addition of fish collagen in CP- yogurt seemed to have good scoring in sensory evaluation. In conclusion, the presence of C. pilosula and fish collagen in the yogurt can bring about promising health benefits such as anti-ACE activity.

Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.

Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with iso‐sweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multiple‐intake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringency. Moreover, yogurt sweetened with monk fruit showed increased dominance of attributes bitter and astringent from the first to third intake. In terms of liking, yogurt containing xylitol was scored the highest followed by stevia and monkfruit. Sweet was a positive temporal driver of liking in yogurt sweetened with monk fruit. However, mouthcoating, sweet, and sour decreased liking in yogurt sweetened with sucrose, xylitol, and stevia respectively. In terms of perceived healthiness, satisfaction and purchase intent, yogurt sweetened with sucrose scored the highest followed by xylitol. Consumption of yogurt sweetened with xylitol, stevia, or monk fruit significantly decreased hunger compared to yogurt sweetened with sucrose.Practical ApplicationThe current findings will play an important role for the dairy industry in understanding how sugar replacement with natural sweeteners in yogurt can influence its sensory perception and postconsumption behavior.

Consumption of yogurt enriched with polar lipids from olive oil by-products reduces platelet sensitivity against platelet activating factor and inflammatory indices: A randomized, double-blind clinical trial

Several studies have reported the positive cardio-metabolic effects of yogurt consumption. The addition of olive oil’s bioactive extracts into yogurt can result to a functional food with pleiotropic properties against cardiovascular diseases. A polar lipid extract of olive pomace (OOPLE) that contains platelet activating factor receptor (PAF-R) antagonists, has been stated not only to inhibit the development of atherosclerotic plaques in hypercholesterolemic rabbits but also to regress the already formed plaques. The present study aims to investigate the effect of the daily intake of an OOPLE-enriched low-fat yogurt, on the metabolic profile, ex vivo platelet aggregation and markers of thrombosis and inflammation, in healthy, mainly overweight volunteers. A randomized, three-arm, double-blind, placebo-controlled, parallel-group, 8 weeks duration, clinical trial was performed in apparently healthy adults (35–65 years old). Group A (control group) consumed at most one yogurt every two weeks, Group B (plain yogurt) consumed one serving of plain yogurt every day and Group C (enriched yogurt) consumed one serving of yogurt, enriched with OOPLE, daily. Enriched yogurt intake resulted in lower levels of IL-10 and to lower platelet sensitivity against PAF, compared to the other two groups (p-values<0.05), while no impact on energy intake, body weight, glucose and lipid metabolism was detected. Lower levels of IL-6 were observed only at 4 weeks enriched yogurt intake (p = 0.03) compared to plain yogurt. Intake of the enriched yogurt resulted in reduced PAF-induced platelet aggregation and suppression of IL-10 levels. NCT02259205.

Dietary Acid Load and Predialysis Serum Bicarbonate Levels in Patients With End-Stage Renal Disease

Maintaining the predialysis serum bicarbonate at a recommended level is critical in patients undergoing hemodialysis. Therefore, the present study investigated the association between dietary acid load (DAL) and serum predialysis bicarbonate levels in patients with end-stage renal disease. Adult patients undergoing hemodialysis were enrolled in this cross-sectional study. Diet was assessed using a semiquantitative food frequency questionnaire. DAL was calculated with 2 validated indices: potential renal acid load (PRAL) and net endogenous acid production (NEAP). Values regarding predialysis serum bicarbonate level and serum electrolytes were obtained from the participant's medical records. The multiple linear regression analysis was used to determine the association between DAL indices and predialysis serum bicarbonate level. The number of hemodialysis patients eligible for this study was 122. The participants' mean age and body mass index was 57.14± 3.8years and 25.2±4.9kg/m2, respectively. About 65.6% of participants were male. The mean serum levels of predialysis bicarbonate were 21.59±3.1 mEq/L. Also, 47.5% of patients had predialysis serum bicarbonate levels below the recommended value. The mean values of PRAL and NEAP were -2.8±7.48 and 42.7±10.1 mEq/day, respectively. PRAL significantly and inversely predicted predialysis serum bicarbonate level independent of covariates (standardized β=-0.38; P<.001). Also, NEAP was independently and inversely associated with predialysis bicarbonate level (standardized β=-0.40; P<.001). Consuming vegetables such as lettuce, tomato, cucumber, spinach, and dried fruits as well as low-fat milk, plain yogurt, and cream cheese were positively correlated to predialysis serum bicarbonate level. However, the canned tuna had a negative correlation with the predialysis serum bicarbonate. The study's findings showed that the lower DAL was associated with higher predialysis serum bicarbonate levels in patients with end-stage renal disease. Due to the cross-sectional nature of the present study, prospective cohorts or well-controlled clinical trials are needed to confirm our result.

Development and Quality Evaluation of Synbiotic Yoghurt Incorporated with Oat Flour and Bifidobacterium bifidum NCDC-255

Objectives: Development of synbiotic yoghurt using non-fat milk and by incorporating oat flour and probiotic strain of Bifidobacterium bifidum, evaluating the product for its physico-chemical, rheological and sensory characteristics and checking the viability of Bifidobacterium bifidum strain in final product during storage period. Methods: In the current study synbiotic yoghurt was prepared using skim milk and incorporating, probiotic strain of Bifidobacterium bifidum (NCDC 255) and oats as prebiotic at two different level (T1-1%) and (T2-2%). Plain yoghurt (C1) and probiotic yoghurt (C2) served as control. Physico-chemical properties of the synbiotic yoghurt and its comparison with control yoghurt were carried out during 1st, 3rd, 5th and 7th days of storage at 4oC. Quality parameters such as fat, total solids, acidity, pH, syneresis, water holding capacity, and probiotic count were assessed. Sensory evaluation was also carried out to check the acceptability of the product. Findings: The product T2 with two per cent oat flour was the best with right proportion of ingredients and lowest syneresis. There was a statistically significant (p<0.01) increase in titratable acidity of yoghurt samples during storage. The water holding capacity of samples reduced gradually during storage. Test samples (T1 and T2) showed significantly higher Bifidobacterium count when compared with control. Minimum therapeutic requirement of probiotic organism was maintained within the product even after seven days of storage, in order to transfer the probiotic effect. Overall acceptability and keeping quality was observed to be high in developed product. Novelty: Synbiotic products have opened up novel perspectives for dairy based functional foods because of their health-benefits and worldwide popularity. Study emphasises development of synbiotic yoghurt that can provide benefits of oats and Bifidobacterium bifidum. Keywords: Probiotic; Beta glucan; Synbiotic yoghurt; Bifidobacterium; Oats

Peanut sprout yogurt: Increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics

Peanut sprouts contain abundant bioactive substances including resveratrol and other natural polyphenols, which have strong antioxidant activity. Herein, we describe the formulation of peanut sprout yogurt, which combines the antioxidant activity of a fermented product with the added activity afforded by peanut sprouts. A fuzzy mathematical model was developed for the sensory evaluation of the peanut sprout yogurt based on three indexes: the color, taste, and texture of yogurt. Using the fuzzy mathematical model, the optimal parameters of peanut sprout yogurt were 0.4% lactic acid bacteria, 8% white sugar, and 2% peanut sprout freeze-dried powder. Subsequently, the antioxidant activity of the yogurt was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity assays. Peanut sprout yogurt had higher antioxidant activity (25.07 ± 0.05%, DPPH; 24.75 ± 0.01%, ABTS) as compared to plain yogurt (17.10 ± 0.05%, DPPH; 17.03 ± 0.02%, ABTS). Interestingly, the Colony-Forming Unit (CFU) of lactic acid bacteria in plain yogurt versus peanut sprout yogurt differed, 1.9 × 109 CFU/g and 3.6 × 109 CFU/g, respectively. The two yogurts also differed in protein, fat, carbohydrate, and caloric content with peanut sprout yogurt determined as 6.3 g/100 g, 4.2 g/100 g, 18.0 g/100 g, and 559.0 kJ/100 g, respectively, versus plain yogurt determined as 3.3 g/100 g, 3.9 g/100 g, 13.0 g/100 g, and 422.0 kJ/100 g, respectively. Novelty impact statement Yogurt containing peanut sprouts had higher content levels of lactic acid bacteria. The addition of peanut sprout increased the antioxidant activity of yogurt. Optimum concentration of peanut sprout in the yoghurt was 2%.

Enhanced viability of microencapsulated lyophilized probiotics under in vitro simulated gastrointestinal conditions

The aim of the study was to investigate the impact of different encapsulation matrices on the viability and stability of probiotic. Probiotics were encapsulated by Lyophilization using different wall materials soy protein isolate (SPI), sodium alginate (SA), iota-carrageenan (I-CG), and starch (ST). The prepared microbeads were characterized in terms of size, encapsulation efficiency, and zeta potential. The viability of free and encapsulated probiotics was also assessed under In vitro gastrointestinal (GIT) conditions and in cow milk-based plain yoghurt. The encapsulation efficiency of SPI (95%) and SA (92%) microbeads were higher than I-CG (88%) and ST (79%). The zeta potentials of the microbeads were 35 mv for SPI), −11 mv for SA, −23 for I-CG, and −26 mv for ST. The statistical results support the practicability of employed wall materials for encapsulation of probiotics for improved viability under simulated GIT conditions as well in a food matrix. Practical applications Encapsulation is an effective approach for the delivery of sensitive core materials. Encapsulation with different wall materials is an economical technology to improve the viability of probiotics under hostile conditions. Soy protein isolate, sodium alginate are effective wall materials in ensuring the probiotic viability under stressed conditions.

Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage.

Lycopene is a highly potent antioxidant that is prevalent among dietary carotenoids. However, its use in food formulations is restricted due to its poor water-solubility and proneness to oxidation. The aim of this research was to encapsulate lycopene in yogurt using emulsion technology for improving its stability during processing and storage, in order to diversify a widely consumed food product and enhance its nutritional value. Confocal laser microscopy data showed that the incorporation of oil droplets with emulsification did not have a negative effect on the formation and microstructure of yogurt. Syneresis of lycopene-fortified yogurt samples was approximately twice as high compared with plain yogurt at day 7; the ability to retain water was significantly improved with storage time for all emulsified samples. Additionally, storage reduced the Turbiscan Stability Indices (TSI) for all yogurt samples, which suggests that physical stability improved at 4°C. Emulsification resulted in increased oxidation levels due to increased oil content. This effect was ameliorated by lycopene encapsulation, which effectively protected corn oil from oxidation and prevented degradation. This study indicates that emulsification is a promising method for lycopene encapsulation and can be used for developing yogurt with desirable nutritional properties.

Storage quality and antioxidant properties of yogurt fortified with polyphenol extract from nutmeg, black pepper, and white pepper

BackgroundThe consumption of antioxidant-rich foods can lower the risk of chronic diseases. In the present work, plain yogurt (control) and three kinds of herbal yogurts fortified with a polyphenol extract from nutmeg, black pepper, and white pepper were prepared. Post-acidification, proteolysis, total phenolic content (TPC), and antioxidant activity of yogurt samples were studied over 21 days. Additionally, all yogurt samples were subjected to sensory evaluations on the first day of storage. ResultsHigher production (p < 0.05) of lactic acids was observed in all herbal yogurts than in plain yogurt over 21 days of storage. Black pepper and nutmeg enhanced (p < 0.05) the proteolytic activity of yogurt as compared to control, with the maximum values at 21 days. All three herbal yogurts showed the highest TPC (48–55 µg GAE/ml) at day 14 of storage. The radical scavenging activity of yogurt was positively affected (p < 0.05) by the presence of the three kinds of herbal extracts (72–83%; day 0), with the highest values observed in nutmeg yogurt. Ferric reducing antioxidant potential (FRAP) value of nutmeg yogurt was the highest (p < 0.05) among the other samples at day 7 of storage. The ferrous ion chelating (FIC) ability of all the three herbal yogurts ranged from 80% to 83% during 2 weeks. The highest overall preference scores among the three kinds of herbal yogurts were recorded for black pepper yogurt. ConclusionsPolyphenol compounds derived from nutmeg, black pepper, and white pepper extracts could enrich yogurt with antioxidant properties, with nutmeg yogurt showing the best effect.How to cite: Shori AB. Storage quality and antioxidant properties of yogurt fortified with polyphenol extract from nutmeg, black pepper, and white pepper. Electron J Biotechnol 2022;57. https://doi.org/10.1016/j.ejbt.2022.03.003

Prevalence of Multidrug-Resistant Listeria monocytogenes in Dairy Products with Reduction Trials Using Rosmarinic Acid, Ascorbic Acid, Clove, and Thyme Essential Oils

Continuous monitoring of Listeria spp., particularly Listeria monocytogenes, in foods is a mandatory task for food safety and microbiology sectors. This study aimed to determine the prevalence and antimicrobial resistance patterns of L. monocytogenes in milk and dairy products retailed in Egypt. Furthermore, an experimental trial was conducted to investigate the antilisterial effects of some phytochemicals. A total of 200 samples (market raw milk, Kareish cheese, Damietta cheese, and plain yoghurt, 50 each) were collected and examined for detection of Listeria spp. The results revealed that 8, 12, 1, and 0 samples of market raw milk, Damietta cheese, Kareish cheese, and plain yoghurt were contaminated with Listeria spp., respectively. Antimicrobial sensitivity testing revealed that all L. monocytogenes isolates (15) were resistant to streptomycin and erythromycin. Molecular analysis revealed that 86.67% of L. monocytogenes harbored hylA virulent gene. Use of rosmarinic acid, ascorbic acid, thyme, and clove essential oils significantly ( P &lt; 0.05 ) reduced L. monocytogenes growth in soft cheese—artificially contaminated with L. monocytogenes throughout a 4-week incubation period. In conclusion, strict hygienic conditions should be adopted during the preparation and distribution of dairy products. In addition, rosmarinic acid, ascorbic acid, clove, and thyme essential oils are good candidates as food preservatives with antilisterial activities.

The effect of daily consumption of probiotic yogurt on liver enzymes, steatosis and fibrosis in patients with nonalcoholic fatty liver disease (NAFLD): study protocol for a randomized clinical trial

BackgroundGiven the increasing prevalence of non-alcoholic fatty liver disease, it is necessary to find an easy and cost-effective method in its management and treatment. Probiotics are a group of living microorganisms that might affect NAFLD through the intestinal-liver axis. The present clinical trial aims to examine the effect of probiotic yogurt consumption on liver enzymes, steatosis and liver fibrosis in patients with NAFLD.MethodsSixty-eight patients with NAFLD will be recruited in this study. After block matching for sex, BMI and age, patients will be randomly assigned to receive 300 g/d probiotic yogurt containing 106 cfu/g of Lactobacillus acidophilus and Bifidobacterium lactis strains or 300 g/d plain yogurt daily for 12 weeks and those in the control group would receive similar amounts of plain yogurts. Weight, height, and waist circumference will be measured at study baseline and after the intervention. Biochemical indicators including plasma glucose, serum insulin, lipid profile, liver markers (ALT, AST and GGT) will be examined at study baseline and at the end of the trial. Insulin resistance and insulin sensitivity will be determined using the HOMA-IR and QUICKI equation. The degree of steatosis and hepatic fibrosis will also be assessed at the beginning and end of the intervention by the same gastroenterologist using elastography with fibroscan.DiscussionProbiotics have been suggested as a new strategy in the management of NAFLD. Their effects might be mediated through intestinal microbiota modification and production of short-chain fatty acids. Consumption of probiotic-enriched foods, rather than their supplements, might be a cost-effective method for long-term use in these patients. In case of finding the beneficial effects of probiotic yogurt consumption in the current clinical trial, its inclusion in the dietary plan of NAFLD patients can be recommended.Trial registration This clinical trial was registered in Iranian Registry of Clinical Trials (www.irct.ir) at 2021-04-19 with code number of IRCT20210201050210N1.

Improvement of vitamin D status through consumption of either fortified food products or supplement pills increased hemoglobin concentration in adult subjects: Analysis of pooled data from two randomized clinical trials.

Background: It is documented that vitamin D may have a role in erythropoiesis as its deficiency is accompanied by an increased risk of anemia. Aim: This study aimed to examine whether improvement of vitamin D status through daily consumption of either fortified foods or supplements could impinge on certain hematologic parameters in adults. Methods: We pooled data from our two separate clinical trials and made five experimental groups. As part of their usual diet, one group consumed 500 mL/day of yogurt drink fortified with 1000 IU of vitamin D (D-yogurt, n = 27) whereas one group consumed 500 mL/day of the plain yogurt drink (P-yogurt, n = 27). In addition three other groups consumed either 50 g/day bread fortified with 1000 IU of vitamin D (D-bread) or supplement containing 1000 IU vitamin D (D-supplement, n = 27) or placebo (placebo, n = 27). Biochemical measurements were performed before and after the intervention. Results: In all three vitamin D-supplemented groups, serum 25(OH)D concentration increased after the intervention period, which was interestingly accompanied by a significant increment of hemoglobin (D-yogurt, p < 0.001, D-bread, p = 0.003, D-supplement, p < 0.001). Analyses indicated that among participants in vitamin D-intervention groups, being in D-yogurt group was more favourable predictor of improvement in hemoglobin concentrations compared with the placebo (p < 0.001), D-bread (p = 0.045) and P-yogurt (p = 0.001). Conclusion: Improvement of vitamin D status via regular intake of either vitamin D-fortified food products or supplements can result in a significant increment of hemoglobin in adult subjects. This finding has very important clinical as well as public health implications.

Significance of Postprandial Insulin and Triglycerides to Evaluate the Metabolic Response of Composite Meals Differing in Nutrient Composition – A Randomized Cross-Over Trial

Background and aimsGlucoTRIG, based on postprandial plasma insulin and triglyceride concentrations, has been recently developed as a novel index to determine the postprandial metabolic response to the meals. This study aimed to test GlucoTRIG as a measure for ranking composite meals for their metabolic effects.MethodsIn a randomized cross-over trial, healthy adult volunteers (both males and females; n = 10 for each meal) consumed three is caloric (2000 kj) test meals (meal 1, meal 2, meal 3) of varying macronutrient composition. Postmeal consumption, venous blood samples were collected to determine plasma insulin and plasma triglycerides for estimating the GlucoTRIG value using (Triglycerides180min × Insulin180min) - (Triglycerides0min × Insulin0min).ResultsThe GlucoTRIG values differed significantly (p = 0.0085) across meals. The statistical significance remains even after adjusting for confounding variables such as baseline diet, insulin, and triglycerides. The meal (M3) with a high fiber, low total fat content and containing less refined foods (fruits, beans, vegetables, plain yogurt) exhibited a significantly (p = 0.007) lower GlucoTRIG value (10 ± 7.7) compared to the other two meals, M1 (77 ± 19.8) and M2 (38 ± 12.1) which contained low processed foods, and were relatively high in fat and low in fiber meals. No statistically significant differences were observed between M1 and M2 meal.ConclusionsGlucoTRIG is a physiologically based index that may be useful to rank composite meals for reducing the risk of metabolic diseases. Further research focusing on the application of GlucoTRIG to foods, meals, and diets is warranted.ACTRN12619000973112 (Australian New Zealand Clinical Trials Registry, ANZCTR).

Effect of daily consumption of probiotic yoghurt on albumin to creatinine ratio, eGFR and metabolic parameters in patients with type 2 diabetes with microalbuminuria: study protocol for a randomised controlled clinical trial

IntroductionTo alleviate clinical symptoms of diabetic nephropathy (DN), several dietary and non-dietary strategies have been suggested. Probiotic-enriched foods, through their effects on modulating microflora, might help these patients control the...

Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts.

Laird’s Large tamarillo powder is high in protein (10%) essential amino acids (EAAs), gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and fibre 25%. This study aimed to investigate, using a standardized static in vitro digestion model, the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with 5, 10 and 15% tamarillo powder either before (PRE) or after (POS) fermentation. Compared to plain yoghurt, the fruit polyphenols (rutinosides and glycosides) were retained and substantial increases in FEAAs (free essential amino acids), total phenolic content (TPC) and antioxidant activity were observed particularly at the end of intestinal phase of digestion. Together with SDS-PAGE results, peptides and proteins in tamarillo yoghurts were more easily digested and therefore may be better absorbed in the small intestine compared to the control. TPC and antioxidant activity of fortified yoghurts increased significantly after in vitro digestion. Relatively high bioaccessibilty of chlorogenic acid and kaempferol-3-rutinoside in digested PRE samples was observed. The results suggest that the yoghurt matrix might protect some compounds from degradation, increasing bioaccessibility and in the small intestine allow increased absorption and utilization possible. Fortification would deliver intact polyphenols and fibre to the large intestine and improve gut health. Further research of acceptability, shelf life, and then trials for health effects should be implemented.

Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract

Fermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole milk powder in aqueous fennel seed extract. Different concentrations of fennel aqueous seeds extract (2%, 4% and 6% w/v) were used as a substitute for water to reconstitute whole milk powder in formulations of yoghurt as functional additives. Interestingly, the use of aqueous extract of fennel seeds in the reconstituted yoghurt milk did not affect yoghurt composition (moisture, protein, fat and ash contents) compared to plain yoghurt. The titratable acidity significantly decreased after using aqueous fennel seed extract in the yogurt manufacture. In this regard, the titratable acidity value was 0.85 in the control yogurt at the fresh period and 1.14 after 21 days of storage, while this value significantly decreased in the yogurt treatments with 2%, 4% and 6% aqueous fennel seed extract to 80, 0.77 and 0.72, respectively, at fresh period and reached 1.03, 0.96 and 0.94, respectively, after 21 days of storage (p &lt; 0.05). Conversely, the pH values significantly increased (p &lt; 0.05) following the addition of aqueous fennel seed extract in the yogurt manufacture. Moreover, the total phenolic content significantly increased (p &lt; 0.05) from 38.60 (mg GAE/L), in fresh plain yogurt, to 44.80, 53.20 and 64.30 (mg GAE/L), in 2% fennel extract yoghurt (FEY2), 4% fennel extract yoghurt (FEY4) and 6% fennel extract yoghurt (FEY6), respectively. Likewise, the antioxidant activity significantly increased (p &lt; 0.05) from 0.11 (mM TE) in fresh plain yogurt to 0.18, 0.26 and 0.32 (mM TE) in (FEY2), (FEY4) and (FEY6), respectively. The survival of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum decreased during storage time in all yoghurt treatments, although it stood at recommended levels for health effects (at least 106 cfu/mL in traditional yoghurt). For sensory evaluation, FEY4 was more acceptable, followed by FEY6, FEY2 and PY, respectively. Collectively, the present study provides useful information about the bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract.

Prevalence of Verotoxigenic E.Coli in Locally Manufactured Dairy Products

Verotoxigenic E.coli (VTEC) is one of the emerging pathogens worldwide. The aim of this study was to investigate the prevalence of VTEC among One hundred from different dairy products samples (Kareish cheese and plain yogurt) were collected randomly from street-vendors, supermarkets and Small dairies at Alexandria City, Egypt. (50 of each). The Prevalence of Verotocytotoxigenic Escherichia coli in examined locally manufactured dairy products samples using Sorbitol MacConky agar give rise for 24% (6/25), 0% (0/25) and 12% (3/25), 12% (3/25) positive samples from street-vendor and supermarket Kareish cheese, ,and Supermarket Plain yogurt and Small dairies Plain yogurt, respectively while, its prevalence based on molecular identification revealed that only 8% (2/25) positive samples from street-vendor Kareish cheese. E.coli isolated from street-vendor Kareish cheese could be serologically identified into E.coli O26, O55 and O127, while that isolated from plain yoghurt samples into O55 and O86a. All screened E.coli strains had a determinant gene (phoA) while, stx1 and stx2 genes could be detected only in of selected street-vended Kareish cheese isolates., meanwhile both virulence genes could not be detected in all selected small dairies plain yoghurt isolates. On contrary, virulence gene eaeA could be detected in all test E.Coli isolates from street-vendor Kareish cheese and small dairies plain yoghurt. Prevalence of Verotoxigenic E.coli (VTEC) poses public health threats to consumers. Food safety concept should be implemented for all steps through manufacture in order to produce safe and good quality dairy products.

Sadržaj laktata, ukupnih polifenola i antioksidativna aktivnost odabranih komercijalnih jogurta sa domaćeg tržišta

One of the most popular dairy products worldwide is yogurt, which flavor is highly influenced by lactic acid content. Yogurts with fruit preparations contain polyphenols, secondary plant metabolites with proven antioxidant properties. As there is no data regarding neither lactate nor polyphenol content in commercial yogurts in Serbia, this study aimed to determine lactate and polyphenol levels, as well as antioxidant activity in selected yogurts. A total of 15 plain and 5 fruit yogurts with strawberry preparations were analyzed. Lactate contents were from 0.83 to 1.33%. Three plain yogurts in plastic containers differed in lactate content. There was no difference in lactate content among the same plain yogurts packed in plastic and Tetra Pack containers. Fruit yogurts with strawberry preparations differed in total polyphenol content in the range from 6.84 to 29.11mg GAE/100 g and antioxidant properties were determined by reducing power test (from 0.22 to 0.79) and DPPH assay (from 28.13 to 87.23%), while there was no difference regarding lactate. Our results provided new information about the levels of lactate, total polyphenols and antioxidant activity of selected commercial yogurts available on the Serbian market.