Soy Yogurt Research Articles

Quality Characteristics of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

Effect of enzyme hydrolyzed African breadfruit (HABF) and culture type on the physicochemical and nutrient composition of soy yoghurt sweetened with rice syrup was evaluated. The effect of the HABF on the final counts of the cultures; Bifidobacterium bifidum (ATCC 11883) and Lactobacillus acidophilus in mono- and co-cultured soy yoghurt was also determined. African breadfruit (ABF) flour was hydrolysed with a mixture of cell wall degrading enzymes: Xylanase [endo-1,4-] and [endo-1,3(4)-] Beta-glucanase (UltraflowmaxR). HABF was added at concentrations of 0 - 5 % into soymilk containing 25 % hydrolysed rice syrup and then pasteurized at 80 °C for 30 min in a water bath. Probiotic B. bifidum and L. acidophillus as mono- and co-cultures were separately inoculated into the soy-HABF milk and fermented at 42°C for 6 - 8 h. Samples were analyzed using standard methods. The pH (4.46 - 4.30) and syneresis index (32.35 - 25.00) decreased significantly (P ≤ 0.05) with increase in HABF concentration for the cultures, while TTA (0.62 - 0.93 % lactic acid) and viscosity (1.20 - 1.84 Pa.s-1) increased significantly (P ≤ 0.05). No significant (P ≤ 0.05) effect on moisture (85.79 - 89.16 %), crude protein (3.44 - 3.75 %) and crude fat (1.24 - 1.58 %) content of the soy yoghurt was observed. The ash (0.17 - 0.50 %), crude fibre (0.24 - 0.47 %) and carbohydrate (7.10 - 8.53 %) varied significantly (P ≤ 0.05) amongst the cultures with HABF concentrations. B. bifidum and L.acidophillus monoculture counts ranged from 7.36 - 7.69 and 7.16 - 8.49 Log10 CFU/ml respectively, and 6.52 - 7.66 and 7.79 - 8.92 Log10 CFU/ml respectively in co-culture fermentation. Viable cells were > 106 recommended for probiotic products. This work therefore reveals the possibility of the production of probiotic yoghurt with soymilk and at least 4% HABF inclusion and rice syrup as sweetner.

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota.

The aim of this study was to investigate the effect of lactic fermentation on soy protein gastrointestinal digestive pattern and the influence of protein digesta on human faecal microbiota. Soymilk and soy yogurt were prepared in this study and a novel in vitro dynamic gastrointestinal model was employed to simulate gastric and duodenum digestions. Particle size, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and peptide content were monitored at the end of duodenum tract. Ingestion of soy yogurt allowed a rapid drop in pH from 7.0 to 5.0 at simulated duodenal digestion (0-30 min), and resulted in a loss in soluble protein content compared to that of soymilk. The electrophoretic pattern between soymilk and soy yogurt exerted distinctive differences at early stages of duodenal digestion (0-60 min) and resulted in different peptide contents (180 min). Soy yogurt duodenal digesta collected at 180 min (D180), by co-fermentation with human intestinal flora distribution, allowed a higher population in Bifidobacterium spp., Lactobacillus/Enterococcus spp. and Streptococcus/Lactococcus spp., whereas soy yogurt D30 resulted in lower population in Clostridium and Escherichia coli compared to samples co-fermented with soymilk digesta. The results demonstrated lactic fermentation of soy protein modulated human intestinal microflora and might relate to the different protein digestive behaviours. © 2020 Society of Chemical Industry.

EFFECT OF GINGER EXTRACT ON THE VIABILITY OF LACTIC ACID BACTERIA AND SENSORY CHARACTERISTICS OF DAIRY YOGHURT AND SOY YOGHURT

Yoghurt is usually produced from cow milk which is unsuitable for vegetarian diet. Chemical preservative used for its preservation may have adverse effect on the lactic acid bacteria. This research was designed to evaluate the effect of ginger extract on the viability of lactic acid bacteria, physico-chemical property and sensory attributes of bio preserved functional yoghurt produced from dairy milk and soy milk during storage at refrigerated temperature. The result obtained showed that yoghurt produced from soy milk (5.67 – 7.52 CFU/ml) had higher lactic acid bacteria count than yoghurt from dairy milk (4.71 – 7.31 CFU/ml) throughout the period of storage. Ginger extract was more active against fungi in dairy yoghurt than (0 - 5.09 CFU/ml) soy yoghurt (0 – 5.29 CFU/ml). The pH was generally lower in dairy yoghurt (4.29 - 4.67) than soy yoghurt (4.69 – 5.14) while the titratable acidity was higher in dairy yoghurt (1.30 – 2-01%) than soy yoghurt (0.7 – 1.54%). Addition of ginger extract improved the texture and flavour of soy yoghurt. It is therefore suggested that functional yoghurt with good sensory attributes can be produced from soy milk and dairy milk using ginger extract as bio-preservative.

β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk

β-Glucosidase is an enzyme that hydrolyzes the isoflavone bonds and develops the active form of aglycones providing various health benefits. The potential of β-glucosidase from two sources: almonds and soy yoghurt cultures (lactic cultures) to react with soy in the biotransformation of soy isoflavones was studied. This study investigated 1) the optimum amount of culture (1, 2, 3, 4%) and incubation temperature (30, 35, 42 °C) for fermentation of soymilk (SM); 2) the production of β-glucosidase and its ability to react with isoflavones with and without the addition of skim milk powder (SMP). The ability of β-glucosidase to convert isoflavones into aglycones was measured using spectrophotometry and reverse-phase high-pressure liquid chromatography. The results showed that a 1% lactic acid culture at 30 °C produced the highest viable count of lactic acid bacteria (~108 CFU/ml) in fermented SM. Fermentation at 30 °C and 1% inoculation showed the maximum β-glucosidase activity (4.28 U/ml) while 8 U/ml of β-glucosidase from almonds had the highest activity (daidzein: 1.48 g/l and genistein: 0.78 g/l). Among the yoghurt cultures, 2% inoculation in soymilk led to the highest aglycones (daidzein: 1.14 g/l and genistein: 0.50 g/l). Supplementing soymilk with skim milk powder led to aglycone levels similar to β-glucosidase from almond.

Sustained and improved enzymatic activity of trypsin immobilized in the Langmuir Blodgett film of DPPC: A rapid enzyme sensor for the detection of Azocasein

Immobilizing enzymes on biomimicking monolayer ultrathin films of phospholipids exhibit enhanced enzymatic activities (EAs) useful for biosensing applications. Preparation of such substrates with enzyme Trypsin (TRYP) immobilized in dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) matrix with enhanced and sustained enzymatic activity is a real challenge, as the isoelectric point of TRYP is reported to exist at pH ~ 10.5. This paper reports for the first time a facile procedure to fabricate smart substrates of TRYP entrapped in the DPPC monolayer using Langmuir–Blodgett (LB) technique. The incorporation of TRYP into DPPC monolayer at the air–water interface has been demonstrated from adsorption kinetics (π – t), room temperature surface pressure–area (π – A) isotherm plot and compressibility (β – π) studies. Circular dichroism (CD) and Grazing angle IR (GAIR) spectra signify changes in the secondary structure of incubated TRYP when immobilized in DPPC monolayer. Improved and sustained EA of TRYP upon its incubation on the organized monolayer LB films of DPPC has been observed. The reason behind such improvement in the EA of immobilized TRYP has also been suggested. The as fabricated substrates of immobilized TRYP can be used to sense soy milk, soy yoghurt, mayonnaise, meringue etc. using Azocasein as the protease substrate.

Ultrasound treatment (low frequency) effects on probiotic bacteria growth in fermented milk

Ultrasound treatment (low frequency) effects on probiotic bacteria growth in fermented milk

Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF‐κB activation

Soybean consumption has been associated with health benefits. However, the effect of ultrasound (US) soybean pretreatment in terms of potential health benefits has not been investigated so far. Accordingly, the total phenolic content (TPC) and the total aglycone content (TAC) were optimized using the Box-Behnken design. Contrasting samples regarding isoflavones aglycones and TPCs were screened for their antioxidant and anti-inflammatory potentials using RAW 264.7 macrophages. US pretreated soybeans (55°C, 15min, and 24W/cm2 ) showed greater TPC and TAC compared to the control and this translated to higher antiradical activity and reduction of nuclear factor kappa B (NF-κB) activation. The concentration of genistein in treated soybeans increased by 95%. Furthermore, US pretreated soybeans rendered phenolic extracts that reduced the NF-κB activation by 86%. Therefore, this contribution demonstrates the beneficial effects of US pretreatment of soybeans, which provides a better feedstock for the functional food industry. PRACTICAL APPLICATIONS: Soybeans can be consumed as such or used as a feedstock to produce soy yogurt, fermented soymilk, tofu, and protein concentrate, among others. The greatest bioavailability of isoflavones compared to other flavonoids has recently been highlighted, and this has been explained by the relatively moderate lipophilicity of isoflavones as aglycones. The present contribution supports the use of US pretreatment of soybeans to obtain a feedstock with improved contents of isoflavones as aglycones. We have confirmed that phenolic extracts obtained from the US pretreated samples showed higher bioactivity as radical scavengers and by reducing the activation of nuclear factor kappa B (NF-κB) in a cell model, which is mediated by oxidative species. The clinical importance of NF-κB activation is derived mainly from its role in inflammatory responses. Therefore, our investigation may have a practical application in the procurement of soybean products and/or ingredients with improved functional properties related to their health benefits.

The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts

The aim of this study was to produce soy yogurt and investigate the physicochemical, textural, and volatile flavor compounds, as well as sensory characteristics using normal (NOR), lipoxygenase-lacking (LOX-lack), and 7S-globulin lacking (7S-lack) soybeans at different temperatures. The soy yogurts were produced by Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus fermentation of the soymilk. SDS-PAGE results showed that the globulin, subunit, and polypeptide contents of soymilk were affected significantly by the absence of LOX and 7S. Heat treatment accelerated the protein aggregation of soymilk but the content of large non-disulfide aggregates was lower for LOX-lack than for NOR and 7S-lack. As a consequence, the gel firmness and storage modulus of LOX-lack soy yogurt were the highest among others during the heat treatment (80–115 °C), and its network structure was the most compact under CSLM observation. The LOX-lack soy yogurt had the lowest off-flavor compounds and the best sensory acceptability, which offered the best potential for producing soy yogurt with improved textural and volatile profiles.

Emulsions stabilized by soy protein nanoparticles as potential functional non-dairy yogurts.

Rice bran oil and soy protein nanoparticles (SPNs) may be considered as novel functional food ingredients for soy yogurt production. Formulation of soy yogurt with SPNs and rice bran oil, which has significant physiological functions, will convert them into functional food products. This study was conducted to develop rice bran oil-based soy protein nanoparticles emulsion (SPNE) and to evaluate physical properties, antioxidant activities, oxidative stability and microbiological load as well as textural attributes of SPNs incorporated yogurt (SPNY) during storage at 4 °C for 45 days. SPNs were prepared from soy protein isolate of defatted soy flour. Solubilization, crystallization and ultrasonication was carried out six times. After the sixth cycle of repeated solubilizing, crystallization and ultrasonication, the size of nano protein was reduced to 72.42 ± 0.22 nm from 586.72 ± 0.75 nm (after first cycle). Viscosity, penetration values and water-holding capacity of SPNs added to yogurt were decreased with increase in reduction size of SPNs. SPNs added to yogurt exhibited greater antiradical scavenging ability and ferric reducing antioxidant property than control yogurt. Fortified soy yogurt had significant higher oxidative stability and proteolytic activity. Fortification of non-dairy food products with SPNs, which has significant physiological functions, convert conventional soy yogurt into functional food products. © 2019 Society of Chemical Industry.

Ultrasound- and hemicellulase-assisted extraction increase β-glucosidase activity, the content of isoflavone aglycones and antioxidant potential of soymilk

Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE and UAE, respectively. Likewise, the concentration of isoflavones in the aglycone form increased 1.7 and 2.4 times in samples subjected to HAE and UAE, respectively. UAE, but not HAE, rendered an equimolar conversion from conjugated isoflavones to their respective aglycones. In addition, HAE and UAE showed higher antiradical activity towards ABTS radical cation and peroxyl radical, compared to those of the control. The aglycone isoflavones/conjugated isoflavones (aISO/cISO) ratio correlated with the antiradical activity, thus suggesting that the soybean industry may use this new quality index to indicate the antioxidant potential of products. Food formulations containing soymilk with high aISO/cISO ratio may translate to higher oxidative stability of the final product. Likewise, the higher absorption of aglycone isoflavones compared to that of their conjugated counterparts is well recognized. Therefore, high aISO/cISO ratio of soymilk and/or its products may provide a better antioxidant protection under physiological conditions.

Ultransound- and hemicellulase-assisted extraction increase β-glucosidase activity, the content of isoflavone aglycones and antioxidant potential of soymilk

Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE and UAE, respectively. Likewise, the concentration of isoflavones in the aglycone form increased 1.7 and 2.4 times in samples subjected to HAE and UAE, respectively. UAE, but not HAE, rendered an equimolar conversion from conjugated isoflavones to their respective aglycones. In addition, HAE and UAE showed higher antiradical activity towards ABTS radical cation and peroxyl radical, compared to those of the control. The aglycone isoflavones/conjugated isoflavones (aISO/cISO) ratio correlated with the antiradical activity, thus suggesting that the soybean industry may use this new quality index to indicate the antioxidant potential of products. Food formulations containing soymilk with high aISO/cISO ratio may translate to higher oxidative stability of the final product. Likewise, the higher absorption of aglycone isoflavones compared to that of their conjugated counterparts is well recognized. Therefore, high aISO/cISO ratio of soymilk and/or its products may provide a better antioxidant protection under physiological conditions.

Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice

Increase of ω3 and ω6 polyunsaturated fatty acids (PUFA) intake is currently recommended. Yogurt, which is already popular, offers a functional food matrix to deliver ω3 and ω6 PUFAs. The aim of this study is to investigate the antioxidative and cholesterol‐lowering properties of functional soy yogurts fortified with fish oil (FO) containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and Evening primrose oil (EPO) containing gamma linolenic acid (GLA) in diet induced hypercholesterolemic mice. Adding FO and EPO results in a significant reduction in the serum total cholesterol (TC), triglycerides (TG) and low–density lipoprotein cholesterol (LDL‐C), and the atherogenic index of hypercholesterolemic mice when compared with soy yogurt (control) only. Soy yogurts supplemented with functional lipids had significantly improved the high density lipoprotein cholesterol (HDL‐C) in serum, super oxide dismutase and catalase level in liver homogenate and significantly declined the serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), and gamma glutamyl transferase activities.Practical Applications: FO and EPO may be considered as novel functional food ingredients for soy yogurt production. The process is commercially economical in view of the uses of seed flour as direct raw material without beany odor problem for making non‐dairy food product.Consumption of poly unsaturated fatty acid fortified soy yogurt results in a significant reduction in the liver total cholesterol of hypercholesterolemic mice when compared with soy yogurt (control) only.

The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi.

In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated Leuconostoc mesenteroides and Lactobacillus plantarum from kimchi and fermented in soymilk at various contents of d-allulose and sucrose. The lactic acid bacteria counts in soy yogurt had the highest range of 9.23-9.49log CFU/g at 24h fermentation and then decreased. At 48h fermentation, the pH showed 4.31 and 4.52 in the samples containing 75% and 100% d-allulose as sweetener. DPPH radical scavenging activity showed a decreasing tendency as the amount of d-allulose increased. Soy yogurt samples containing d-allulose had higher scores in sweet taste, sour taste and overall preference in sensory evaluation. These findings suggest that d-allulose is beneficial for the development of a low calorie soy yogurt.

Hepatoprotective effects of synbiotic soy yogurt on mice fed a high-cholesterol diet.

The role of probiotic yogurt in the prevention and treatment of hypercholesterolemia has attracted global attention. Mounting evidence has indicated that probiotics and prebiotics improve lipid metabolism by lowering low-density lipoprotein cholesterol concentration in plasma of hypercholesterolemic patients. The present study aimed to develop synbiotic soy yogurt that had a greater cholesterol-lowering effect in hypercholesterolemic mice compared with control soy yogurt. Synbiotic soy yogurt was prepared using soy milk and synbiotic capsule containing LactoBacil Plus (SCLBP) probiotic cultures and fructo-oligosaccharide. Synbiotic soy yogurt was analyzed for proximate composition and microbiological and antioxidative properties during storage periods of 28 d. To study hypocholesterolemic effect, hypercholesterolemia was induced in mice with administration of 1.25% cholesterol and 0.5% cholic acid for 4 wk. After that 24 male Balb/c mice were randomly divided into four groups and fed basic, high-cholesterol, high-cholesterol with soy yogurt, or high-cholesterol with synbiotic soy yogurt diet for 5 wk. Blood samples were collected to measure lipids concentration and oxidative and antioxidative status. Proximate composition of SCLBP-formulated soy yogurt exhibits a marked difference from control soy yogurt in terms of total solids, moisture, protein, fat, ash, carbohydrate, and energy content. Results indicated that the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (75.28%) in synbiotic yogurt containing 2% SCLBP was significantly greater (P ≤ 0.05) compared with control soy yogurt (52.98%). In mice with hypercholesterolemia that were fed synbiotic soy yogurts, the yogurts had a favorable effect in reducing blood cholesterol, triglycerides, and low-density lipoprotein cholesterol and lipid peroxidation in liver. These led to a significant decrease of the atherogenic index compared with soy yogurt (control) only. Treatment with synbiotic soy yogurt cultures ameliorates lipid peroxidation in liver. These results indicated that the synbiotic soy yogurts have beneficial effects against hypercholesteroemia and can be used as a therapeutic agent in hypercholesteremic patients.

Nutritional and physicochemical characteristics of novel health food - probiotic soy yoghurt

Soybean confers health benefits such as reducing cardiovascular diseases, menopausal symptoms, arthritis, diabetes, osteoporosis and improving brain function. Soy food products are perceived as healthy food and constitute an important part ofthe diet. Soy yoghurt is an economical and healthy substitute of dairy based probiotics, suitable for lactose intolerant population. Keeping in view the health attributes of soy foods, soy yoghurt was prepared with two different probiotic cultures and evaluated for sensory, nutritional and physicochemical parameters. Soy yoghurt was prepared with three dilutions of soy milk viz. 1:5, 1:6 and 1:10 utilizing each culture. Soy yoghurt sample prepared with 1:6 dilution of milk was most acceptable with overall acceptability score of7.15 and 7.45 in case of Lactobacillus fermentum BBE4 and Streptococcus faecalis T110, respectively. The appearance, texture, aroma and flavor scores were higher for Streptococcus faecalis T110 inoculated soy yoghurt. The nutritional parameters were not different for yoghurt samples prepared with different probiotic cultures at different dilutions. The pH and titratable acidity Probiotic soy yoghurt prepared using 1:6 dilution of milk and Streptococcus faecalis T110 was higher and can be attributed to its higher sensory scores.

Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus.

SUMMARYDifferent soybean products are considered as traditional functional food among the Mongolian population in Northeast India. In the present study, the effect of different flavours (mango, orange, vanilla and white rose), inoculation rates of Lactobacillus rhamnosus K4E (KX950834) and Lactobacillus helveticus K14 (KU644578), and mass fractions of skimmed milk and sugar on the acceptability of soy yoghurts was studied. Physicochemical (pH, titratable acidity) and microbial analyses (total bacterial, total coliform, yeast and mould count) were conducted, and organoleptic (aroma, taste, colour, mouthfeel, texture and overall acceptability) and biofunctional properties (angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant and antimicrobial activities and biotransformation of isoflavones) were evaluated during storage up to 10 days under refrigeration conditions (6–8 °C). Panellists preferred white rose soy yoghurt more than other flavours. The pH was from 5.65 to 4.20, the titratable acidity (expressed as mass fraction of lactic acid) was from 0.33 to 0.51% and total Lactobacillus count ranged from 6.81 to 8.69 log CFU/mL during storage. The ACE inhibitory activity increased from 21.17% on day 0 to 81.03% on day 5, followed by a decrease of the activity after 10 days (38.85%). The antioxidant activity was the highest on day 5 (87%). White rose soy yoghurt had the highest antimicrobial activity against Listeria monocytogenes, followed by Bacillus subtilis, Staphylococcus aureus, Salmonella typhi and Escherichia coli. RP-HPLC analysis showed that after 18 h, the production of soy isoflavone aglycones genistein and daidzein in yoghurt was 87.3 and 58.4%, respectively.

Preparation and Quality Evaluation of Soy Corn Yoghurt

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

CASE SERIES OF INFANTS WITH CHRONIC FPIES

Introduction Acute and chronic FPIES are two phenotypes that may occur in the same patient. Due to the heterogeneous presentation and lack of specific biomarkers, the FPIES diagnosis may prove elusive. At our practice, we recently saw three infants with chronic FPIES. Case Description Patient A developed watery/mucousy stools and frequent spit-up on day 3 of life. She was switched from cow's milk formula (CMF) to extensively hydrolyzed formula. Symptoms returned within 3 weeks, and she was hospitalized with dehydration, leukocytosis, thrombocytosis, and metabolic acidosis. Sepsis work-up was negative. Her symptoms resolved with an elemental formula, suggesting FPIES to milk. Patients B and C are twins who presented at 3 weeks. They were fed CMF and had chronic diarrhea, with Patient B requiring intensive care unit admission for dehydration. Symptoms resolved on elemental formula, and FPIES to milk was suspected. They remained asymptomatic until age 11 months, when they were fed cow's milk yogurt and within 3 hours developed repetitive vomiting, followed by diarrhea and dehydration requiring intravenous fluids, confirming the FPIES diagnosis. They similarly developed vomiting and diarrhea one week after introducing soy yogurt, suggesting concomitant FPIES to soy. Discussion Diagnosis of FPIES requires recognition of a constellation of symptoms. In these infants, the diagnosis of FPIES to milk was suggested by chronic diarrhea that resolved with dietary elimination. An acute FPIES reaction in the twins confirmed the diagnosis. The diagnosis of FPIES continues to require a detailed history and keen clinical acumen.

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Diacylglycerols (DAGs), particularly the 1, 3‐isoform, have immense potential health benefits with regards to post prandial lipemia and obesity. DAG enriched edible oil fortified soy yogurts are developed using edible decorticated and deoiled soy flour instead of using whole soybean seed. DAG enriched oils are prepared by enzymatic glycerolysis from different edible oils namely soybean, sunflower, rice bran, mustard, and sesame oil. All DAG oil enriched soy yogurts exhibit higher oxidative stability and antioxidant activity than the control soy yogurt during storage at 4 °C. The extent of proteolysis by Lactobacillus spp. and Streptococcus spp. is enhanced by the presence of DAG‐enriched edible oils as shown by a substantial increase in o‐phthaldialdehyde values. The results exhibit that the addition of rice bran oil‐DAG improves the physicochemical properties, microbiological as well as proteolytic activity of soy yogurts and enables a novel technological approach for making fortified soy yogurts with enhanced health‐benefit ingredients.Practical application: DAG enriched edible oils may be considered as novel functional food ingredients for soy yogurt production. Thus, development of functional soy yogurt with DAG enriched edible oils is an alternative for a value‐added product with better physicochemical properties, microbiological as well as proteolytic activity compared with conventional soy yogurts. The process is commercially economical in view of the uses of seed flour as direct raw material without odor problems for making non‐dairy food products. Soy yogurt with DAG enriched edible vegetable oils can be protected from adverse external conditions with potential benefits in food and therapeutic formulations for improved efficacy and health benefits.Soy yogurts prepared from diaclyglycerol enriched edible oils can be a novel approach for soy yogurt production. The process is economical and can be shown to have improved health benefits in the final product.

Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia

The present study was designed to investigate in-vivo cholesterol lowering effect of soy yogurt fortified with Spirulina platensis. The enrichment of soy yogurt with Spirulina platensis was performed with its addition in concentrations of 0.5%, 1.0% and 1.5% of soy milk. A hypercholesterolemic mice model was established to examine the effects of microalgae supplemented soy yogurt on hypercholesterolemia. Significant reduction in serum total cholesterol and improvement in the serum HDL-C were observed in hypercholesterolemic mice fed Spirulina platensis fortified soy yogurt. Spirulina platensis supplementation resulted also in significant increase in hepatic antioxidant enzymes such as reduced glutathione, super oxide dismutase, catalase, and significant decrease in serum aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, gamma glutamyl transferase and thiobarbituric acid reactive substances. The results indicated that the Spirulina platensis fortified soy yogurt enabled a novel technological approach for making functional food product which had anti-atherogenic, hypolipidemic and improved liver function effects.