Yogurt Research Articles

In vivo safety and hypolipidemic effect of Bifidobacterium adolenscentis CH2 in female albino rats

This paper studied the safety and physiological effect of acute intake of Bifidobacterium adolescentis CH2 in albino rats using yogurt as a carrier. Thirty-six female albino rats were divided into three groups: control group received standard diet and water daily; yogurt group received standard diet, water, and 0.5 ml yogurt; B. adolenscentis-yogurt (probiotic yogurt) group received standard diet, water, and 0.5 ml B. adolenscentis CH2-yogurt, at a dose of 3.6 × 106 cfu B. adolescentis CH2/animal. Yogurt and B. adolenscentis CH2-yogurt administration was done daily by oral gavage for four weeks. Rats were monitored daily for feed intake and weight, and weekly for organ conditions and functions. Histology of liver and kidney were performed at week 3 and 4. There was no significant statistical difference in feed intake for the three groups. Results established no significant difference in average organ/body weight ratios of liver, lung, heart, and spleen in groups at week 4. Concentration of clinical parameters- albumin, bilirubin, aspartate aminotransferase, glucose, total protein, and urea- indicated no significant difference among groups. This study recorded lower triglycerides and total cholesterol levels in B. adolescentis-yogurt group in week 4. Kidney and liver histopathology confirmed that the studied B. adolescentis had no negative effects on rat liver and kidney. Significant reduction (P<0.05) in body weight gain for B. adolescentis-yogurt group was observed from week three. Our findings showed that B. adolescentis CH2 is safe for acute intake. Results suggested a hypolipidemic and weight reduction effect on prolong usage, indicating a potential for application in weight management and cardiovascular disease control. Key words: Bifidobacterium adolescentis, probiotics, in vivo, safety, hypolipidemic.

PROPERTIES OF DRINKING YOGHURT USING DIFFERENT TYPES OF STABILIZERS

Different types of drinking yoghurts were made with different types and concentrations of stabilizers. 6 treatments were made (T1, T2, T3, T4, T5 and T6) using 0.2% and 0.4% of different types stabilizers ( pectin, guar gum, and mixture (1:1) of both pectin and guar gum) for production of other yoghurt drink treatments beside the control without any stabilizers. All treatments were stored up to 14 days at 5±1°C. Drinking yoghurt samples were evaluated for chemical, reholigical, microbiological and sensory attributes. No significant differences were observed in chemical and microbiological properties among control and treated samples. All drinking yoghurt contained levels of (106–107 cfu/g) lactic acid bacteria at the end of the refrigerated storage. Addition of stablizers showed significant differences in viscocitey and serum separation of final product. The effect was more obvious with using 0.2% stabilizer mixture (0.1% guar gum + 0.1% High Methoxy Pectin) than other all treatments. The drinking yoghurt containing 0.2% mix stabilizers (0.1% guar gum + 0.1% High Methoxy Pectin) ranked higher sensory scores than other treatments. The best drinking yoghurt that containing 50% yoghurt, 8% sugar and 42% water should be fortified with 0.2% mix stabilizers (0.1% guar gum + 0.1% High Methoxy Pectin)

Goat yoghurt drinks with elevated α-linolenic acid content and enriched with yacon fiber

Goat milk and goat milk products are very valuable in human nutrition because of their favorable nutrient composition which can be further boosted by the addition of prebiotic fiber and probiotic bacteria. It has also been possible to change the fatty acid profile of goat milk through feed composition. The aim of this study was to increase the nutritional value of goat milk by producing a probiotic yoghurt drink made from milk with elevated omega-3 fatty acids and enriched with natural yacon prebiotics. Goat nutrition is one of the key factors how we can naturally increase omega-3 fatty acid content in goat milk. In our study, twenty four White Shorthair goats were divided into the control and experimental group which was supplemented with 55 mL of linseed oil per day for eight weeks to increase the monounsaturated and polyunsaturated fatty acid content in the milk. The yoghurt milk drinks were formulated from individual goat milk samples with added bifidobacteria and yacon prebiotics. Our results showed that goat feed supplementation with linseed oil indeed positively changed fatty acid profile of goat milk in which α-linolenic acid content increased while, at the same time, lauric, myristic and palmitic acid contents decreased. Also, yoghurt drinks enriched with yacon prebiotics have shown higher bifidobacteria counts compared to the control.

Vitamin D-supplemented yogurt drink reduces Candida infections in a paediatric intensive care unit: a randomised, placebo-controlled clinical trial.

The prevalence of Candida infections in paediatric intensive care units (PICUs) has dramatically increased as a result of resistance to conventional anti-fungal treatments. Because vitamin D has been shown to exhibit fungicidal activity against Candida infection in an invitro antimicrobial screening, we aimed to investigate the effect of vitamin D on Candida infections in the PICU. Four hundred sixteen eligible children aged between 12months to 5years old admitted to the PICU, who were on broad-spectrum antibiotic therapy, participated in the study. Patients were randomly assigned to two study groups, receiving a plain yogurt drink (placebo group) or supplemented with 300IUday-1 vitamin D (VD group). Primary outcome was defined as the incidences of Candida colonisation (Candida isolated from rectal swab) 14days after enrollment. Secondary outcome measures were Candida growth in blood (candidaemia) and urine (candiduria). The prevalence of candiduria as well as candidaemia was significantly lower in the VD-treated group (26 cases) than in the placebo group (62 cases). The mean (SD) length of PICU stay was obviously lowered in the VD group [11.8(1.2)days] compared to the placebo group [15.2(2.3days)], whereas cases of patient death were similar between the two groups. Supplementation of vitamin D effectively reduces infections of Candida in children who were critically ill and on broad-spectrum antibiotic treatment.

Yogurt Drink Effectively Rehydrates Athletes After a Strenuous Exercise Session

Abstract Dehydration and electrolyte imbalance as a result of prolonged strenuous exercise leads to poor thermoregulation and impaired muscle performance. Thus, appropriate rehydration during and after exercise with a solution that has a balanced combination of nutrients including electrolytes, carbohydrates and proteins is crucial in preventing the side effects of dehydration. Yogurt drink as a traditional drink with an appropriate nutritious content could be used as an alternative to expensive commercially available drinks for rehydrating athletes after long exercises in warm and humid environments and in developing countries. In this cross-over trial we examined the rehydration potential of yogurt drink in comparison to water and a commercial drink after a strenuous exercise (cycling) session in a hot and humid environment. Blood measurements included blood osmolality, serum glucose, hematocrit and serum electrolytes. Urine measurements included urine volume, osmolality and electrolyte concentrations. The results showed that early after rehydration Yogurt drink compared to water significantly increased urine sodium (mmol/L) (138.8 ± 93.4 vs. 90.0 ± 50.7, P &lt; 0.01), urine potassium (mmol/L) (105.6 ± 55.1 vs. 35.8 ± 22.0, P &lt; 0.05) and urine chloride (mmol/L) (113.2 ± 28.4 vs. 35.8 ± 25.1 P &lt; 0.01). This degree of improvement was the same as with the commercial drink for urine sodium, potassium, and chloride. Yogurt drink prevented dehydration-induced changes in the blood as it stabilized the hematocrit and serum sodium, potassium and osmolality within the normal range after exercise. Finally, our results indicated that yogurt drink, as a natural and affordable rehydration option, can be considered to restore fluid and electrolyte losses after strenuous exercises in hot and humid environments.

Intake safety of Lactobacillus helveticus SBT2171 and its effects on nasal and ocular symptoms associated with mites and house dust: An open-label study and a randomized, double-blind, placebo-controlled, parallel group study

Background: We previously reported that Lactobacillus helveticus SBT2171 (LH2171) inhibited the proliferation and secretion of lipopolysaccharide-stimulated inflammatory cytokines in primary immune cells. Furthermore, in vivo administration of LH2171 has been demonstrated to suppress the incidence and development of murine rheumatoid arthritis. In this study, we evaluated whether the intake of drinkable yogurt (DY) containing LH2171 alleviated nasal and ocular symptoms of allergy to mites and house dust allergens. The safety of LH2171 was also confirmed in an independent, open-label study in 20 healthy subjects who consumed an excessive amount of LH2171.Methods: In study 1, the effect of daily intake of DY containing LH2171 for 12 weeks on nasal and ocular symptoms was evaluated in healthy men and women who tested positive for house dust or mite-specific IgE in a randomized, double-blind, placebo-controlled, parallel group study. One hundred subjects were divided into two groups: subjects taking placebo DY (P group, n = 50) and subjects taking DY containing approximately 1 × 109 cells of LH2171 (LH2171 group, n = 50) daily for the 12 weeks. After excluding subjects that met exclusion criteria, data obtained from 94 subjects (LH2171 group: n = 48; P group: n = 46) were analyzed to establish LH2171 efficacy. LH2171 safety was assessed in an independent, open-label trial in 20 subjects (study 2) who consumed an excessive amount of DY containing approximately 3 × 109 LH2171 cells.Results: In study 1, the decreases in the total scores of the nasal and ocular discomfort between week 0 and week 8 in LH2171 group were significantly larger than those in P group. Additionally, the number of sneezes decreased significantly in LH2171 group compared with P group on weeks 9–12 compared to the number of sneezes at baseline. In study 2, no adverse effects of LH2171 on systolic bold pressure, diastolic blood pressure, pulse rate, body weight, blood and urinalysis parameters were reported.Clinical trial registration: UMIN000027791 (study 1), UMIN000029058 (study 2).Conclusion: Daily intake of LH2171 for 12 weeks may regulate immune function and improve nasal and ocular symptoms in the subjects with mite or house dust allergy.

Development of a functional yogurt fortified with ubiquinone, isoflavone, and γ-aminobutyric acid

탈지유에 홍국발효 콩 분말을 1:1의 비율로 첨가한 기능성 요구르트(SMP+MFSP)를 제조하여 대조군의 탈지유 요구르트(SMP)와 미량의 생리활성 물질 및 항산화 활성을 비교한 결과는 다음과 같다. 젖산발효 24시간 이후의 기능성 요구르트의 평균 pH는 3.96, 적정산도 1.03%, 생균수 9.68 log CFU/g으로 나타나 일반적인 호...

Influence of stabilizers on quality of frozen yoghurt containing Moringa

Influence of stabilizers on quality of frozen yoghurt containing <i>Moringa</i>

Utilization of sweet whey and Ultra Filtration-milk permeate in manufacture of yoghurt drink

Utilization of sweet whey and Ultra Filtration-milk permeate in manufacture of yoghurt drink

Exopolysaccharide-Producing Lactic Acid Bacteria – Health-Promoting Properties And Application In The Dairy Industry

Abstract Exopolysaccharides (EPS) are one of the classes of extracellular biopolymers synthesized by bacteria. Some strains of lactic acid bacteria (LAB) used in the dairy industry are able to synthesize EPS (EPS(+) strains). EPS may be secreted by a cell in the form of capsule or slime. Our review describes the factors influencing the activity of EPS production by LAB, the impact of the use of EPS(+) strains on the quality of fermented milk products (yoghurt, cheeses, etc.) and pro-health properties of EPS produced by LAB. The capability to synthesize EPS by LAB depends on many factors, e.g., affiliation to species and characteristics of strain, growth stage, composition of culture medium (type of carbon and nitrogen sources, and presence of other nutrients), temperature, pH, and presence of adjuvant microflora. The presence of EPS synthesized by LAB strains has a significant effect on changes in various properties of dairy products, including: yoghurt, kefir and many other fermented milk drinks, sour cream and cheeses. The EPS act as thickening, emulsifying and gelling agents, hence the use of EPS(+) strains may become a certain alternative to the use of thickeners in, e.g., fermented milks. During formation of a casein milk curd, EPS are able to bind water and thus reduce syneresis. The high water holding capacity of EPS has a positive effect on increasing viscosity and improving texture of low-fat cheeses. EPS are claimed to have health-promoting properties, like: anticarcinogenic, antioxidative, immunomodulatory and reducing blood cholesterol. 1. Introduction. 2. General characteristics of exopolysaccharides. 3. Factors affecting exopolysaccharides synthesis by lactic acid bacteria. 4. Effect of exopolysaccharides on the quality of fermented milk products. 4.1. Effect of EPS on the quality of yoghurts. 4.2. Effect of EPS on the quality of other fermented milk drinks. 4.3. Effect of EPS on the quality of cheeses. 5. Health-promoting properties of exopolysaccharides. 6. Conclusions

Heavy metals content in some non-alcoholic beverages (carbonated drinks, flavored yogurt drinks, and juice drinks) of the Egyptian markets.

Heavy metals are elements present in trace quantities in the environment and, in small concentrations, they play important roles for the living organisms yet it can cause toxicity if exceeded the recommended levels. Toxic metals contamination is an important environmental problem that was mainly manifested in the growing industrial cities where the levels in toxic metals exceeded the recommended levels leading to the increase of several health problems (that vary from memory disorder to carcinogenic diseases). The main sources of food contamination by toxic metals are the increase in petroleum fuels exhausts and the addition of fertilizers and metal-based pesticides during farming processes. Nowadays, the non-alcoholic drinks represent one of the highest consumption groups worldwide especially in the Middle East and Islamic countries. The current work aims to investigate the safety of some non-alcoholic beverages (carbonated drinks, flavored yogurt drinks and juice drinks) from toxic metal contamination in the Egyptian market. The study revealed that non-alcoholic beverage samples (juices, flavored yogurts and carbonated drinks) in the Egyptian market are mostly free of lead (Pb), cadmium (Cd) and chromium (Cr) contamination. On the other hand, the results of current beverage samples indicate that iron (Fe), manganese (Mn) and nickel (Ni), except Mn in juices and carbonated drinks, were presented in concentrations above the recommended permissible limits of both the World Health Organization (WHO) and Egyptian Ministry Health (EMH). Meanwhile, Cu was found in concentrations below the recommended permissible limits.

여주를 첨가한 요구르트의 품질 특성과 기능성

본 연구에서는 식물성 인슐린으로 알려진 여주를 이용해 유산균 발효를 하여 건강 기능성을 갖춘 요구르트를 제조하고, 이들의 발효 특성을 분석하고 총 페놀 및 플라보노이드 함량, 항산화 활성과 α-amylase, α-glucosidase, lipase 등 소화효소의 억제 효과를 알아보았다. 여주 요구르트는 탈지분유에 여주 분말(1~3%)을 첨가하여 살균 후 L. bulgaricus와 S. thermophilus가 혼합된 요구르트 종균을 접종하여 39°C에서 6시간 동안 발효하여 제조하였다. 발효 후 여주 분말 첨가 요구르트의 pH는 3.95~5.85로 감소하였고 총 산 함량은 2.97~9.62%로 증가하였으며, 유산균 수는 7.43~8.87 log CFU/mL로 증가하였다. 특히 2% MC에서 유산균의 증식이 가장 활발하였다. 총 페놀과 총 플라보노이드 함량은 Control에 비해 높았으며 총 플라보노이드 함량은 여주 분말 첨가량에 따라 증가하였다. DPPH 라디칼 소거 활성과 FRAP 활성에서 모두 여주 분말 첨가량에 따라 증가하였고 특히 3% MC는 Control보다 3배 이상 증가하였다. 여주 분말 첨가 요구르트의 α-amylase와 α-glucosidase 저해 활성은 Control보다 높았다. Lipase 저해 활성은 2% MC가 21.80%로 가장 높았고, Control이 7.41%로 가장 낮았다. 여주 분말 첨가 요구르트를 4°C에서 보관하며 저장성 평가를 수행한 결과 2% 이내 여주 첨가가 저장에 긍정적인 영향을 주었다. 본 연구를 통하여 개발한 여주 요구르트의 probiotic 효과가 탁월할 뿐 아니라 탄수화물 분해효소 저해 활성 및 항산화 활성이 우수함을 확인하였으며, 향후 이들이 기능성 음료로서의 이용 가능성이 높을 것으로 기대된다.

Product Optimization of Yogurt Ice Cream flavored with Fermented Cacao Butter (Theobroma cacao L.)

Cacao yogurt ice cream was subjected to optimization study using Box-Behnken design. This study aims to determine the optimum levels of cacao butter as flavorant, yogurt starter and sugar. A total of 15 runs were conducted, following the Box-Behnken design. It was prepared by pasteurization of fresh cow’s milk, addition of yogurt, incubation and freezing. The 15 runs were subjected to physico-chemical, microbiological and sensory analyses. The statistical analysis revealed that high levels of sugar and yogurt starter significantly affect the sensory qualities and physico-chemical properties of the yogurt ice cream. Moreover, the levels of sugar and cocoa butter significantly affect the growth of lactic acid bacteria in the ice cream. The optimized level is composed of 5.23-9.3% cacao, 14-19% sugar and 16-25% yogurt.

Optimizing Organoleptic Properties of Drinking Yoghurt Incorporated with Modified Kithul (&lt;em&gt;Caryota urens&lt;/em&gt;) Flour as a Stabilizer and Evaluating Its Quality during Storage

The property of hydration which may function to provide water control by thickening and gelling is the special feature of the kithul flour. This property was used for drinking yoghurt to improve the texture which could be used as an alternative stabilizer for vegetarians. With view this intention this study was focused to improve the recipe for drinking yoghurt with suitable concentration which combined with a better process. Further it was aimed to make appropriate hydration and suitable flour concentration (0.5% and 1%) which gain most agreeable condition on textural and sensory characteristics of final drinking yoghurt product. Physicochemical and sensory attributes for different periods of time (initial, 7th and 14th days) of developed formulation were analyzed. it is concluded that 1% of pre-gelatinized (75o C for 5 minutes) modified kithul flour (Caryota urens) with process for 24 hours refrigeration condition was selected as the best process to maintain most preferable texture condition for drinking yoghurt . Finally, it is also recorded that developed drinking yoghurt could be stored up to 7 days with 242 ppm of potassium sorbate at 4o C storage. Keywords: drinking yoghurt, kithul flour, modified starch, stabilizer

UJI AKTIVITAS ANTIOKSIDAN DALAM BEBERAPA MINUMAN YOGHURT DENGAN METODE DPPH (1,1-Diphenyl-2-Picryhydrazil)

Antioxidants are chemical compounds that can donate one or more electrons (electron donors) to free radicals to inhibit oxidative reactions. One example that has the potential as an antioxidant is yogurt. Yogurt is a food that contains a number of live bacteria that have a beneficial effect on health because it has antioxidant, antimicrobial, antidiarrheal activity and can boost the immune system. There are several factors that can affect the antioxidant activity of yogurt including temperature, storage conditions, and additional ingredients used such as adding fruit flavors. The purpose of this study was to determine the antioxidant activity of probiotics from yogurt drinks with various brands. Samples were taken from supermarkets in Medan City with 3 different brands coded A, B, and C. The antioxidant activity was determined by the DPPH (1,1-diphenyl-2-picrylhydrazyl) method using a visible spectrophotometer measured at wavelengths. 516 nm. The results showed that there were two samples of yogurt drink coded A and B which were included in the strong category and code C samples were included in the weak category. Yogurt drink with brand code A has the strongest antioxidant activity compared to other brand yogurt drinks (B and C) with IC50 values from samples code A (80.52 ml), B (90.14 ml), and C (194, 81 ml).

Impact of Cow Milk Manufacturing Processes on the Degradation of Malathion Pesticide Residues

The main objective of the current research aimed at evaluating the impact of the manufacturing processes of cow milk such as pasteurization, boiling, ultra-heat treatment, yoghurt fermentation, milk skimming, cream, butter, and ghee production on the degradation of an organophosphate pesticide, Malathion. For that purpose, samples of raw cow milk spiked with Malathion at level 0.5 mg/kg were used. QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method was used to extract the malathion-spiked milk samples and HPLC-Photo Diode Array (HPLC-PDA) was used as an analytical tool. The precision of the analytical method was ranged between 90.5-97.8 %. The obtained findings demonstrated that sterilization, and boiling were more effective than pasteurization in Malathion degradation (the degradation efficiency were 91.2, 82.2 and 45.2 %, respectively). Regarding the impact of fermentation, it was found that Malathion degradation increased with the progress of cold storage. It was 56, 80, and 97 % at 1, 7, and 14 days of yoghurt storage. Moreover, a cheese manufacturing also had a positive effect on Malathion degradation where it was 53 and 60.8 % in cheese after 1 and 7 days. The data also displayed that Malathion retained in fatty milk products such as cream (91 %), butter (88 %), and ghee (12.3 %). In view of this, it could be concluded that manufacturing processes such as sterilization, boiling, fermentation and curd coagulation processes had positive impact on Malathion degradation in spiked samples of cow milk.

THE EFFECT OF STORAGE CONDITION ON ANTIOXIDANT ACTIVITY OF PROBIOTICS IN YOGURT DRINKS

Objective: The aim of this study was to investigate the effect of temperature and time of storage on antioxidant activity of probiotics in yogurt drinks. Methods: The samples used were Yakult, Cimory, YoFit, and BioKul marketed in Medan city. The samples were stored at room and refrigerate temperatures for 2 weeks. Various volumes of samples were withdrawn and mixed with 1 ml of 2,2-diphenyl-1-picrylhydrazil solution and homogenized. Then, it was incubated for 30 min and centrifuged at 5000 rpm for 15 min. The supernatant was collected, and the absorbance was measured at 516 nm by spectrophotometer. The absorbance of different volume of supernatant of each sample was used to construct linear regression equation. Then, the IC50 value was determined. Results: The present study shows that the higher the temperature and the longer the time of storage decreased the antioxidant activity of yogurt drinks. Yakult exhibited the highest antioxidant activity among the analyzed samples. Before storage, the IC50 value of Yakult was 0.2763 ml, and after stored for 2 weeks, the IC50 value of Yakult was 0.3867 ml at refrigerated and 0.5393 ml at room temperature. Conclusions: Probiotic in yogurt drinks stored at refrigerated temperature has higher antioxidant activity than stored at room temperature. The IC50 values of yogurt drinks decreased with storage time.

Kajian Penambahan Konsentrasi Susu Skim Terhadap Mutu Minuman Yogurt dari Limbah Air Cucian Beras Lokal

Water from the washing of rice during rice cooking process is considered wastewater. This rice cleansing water contains nutrients such as carbohydrates, proteins and B1 vitamin which alternatively can be used to make yogurt drink with the addition of skim milk. The purpose of this research was to obtain the exact skim milk concentration to produce the best quality of yogurt drink from rice cleansing water. A completely randomized experimental design with three levels of skim milk concentrations i.e.: 5, 10, and 15% with three replications were applied in this research. Observed variables include total acid, protein, fat, and total bacteria content, as well as an organoleptic test (viscosity, consistency, flavor, and taste). The 10% skim milk concentration was found to be the best treatment resulting in yogurt drink with total acid, protein, fat, total bacteria content of 1.11%, 3.54%, 1.55%, and 1.50 CFU/mL respectively, viscosity and taste of the organoleptic of the drink were 3.15 and 3.25 subsequently.&#x0D; Keywords: rice cleansing water, skim milk, yogurt drink&#x0D;

Carbonated Dairy Beverages: Challenges and Opportunities

Yogurt drinks have seen a 66% increase in consumption in the United States over the last five years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become increasingly popular in recent years, and innovations in this area could help drive increased consumption of these beverages. Currently traditionally carbonated dairy beverages, like kefir, are the most popular carbonated dairy beverages on the market. Carbonation at appropriate levels in dairy products, especially dairy beverages, has been shown to improve the sensory attributes, quality, and shelf life of these products. Probiotics, which are added to yogurt drinks for their health benefits, are not harmed or negatively affected by carbonation. Several methods have been developed to carbonate dairy beverages in a manufacturing setting, although these methods have not been widely applied to commercially available products. The increased consumption of dairy beverages and the benefits of carbonation upon these beverages means that there are opportunities to develop widely accepted and popular carbonated dairy beverages. The objective of this article was to review available literature on carbonated dairy beverages and to discuss the challenges and opportunities in this area.

Physiochemical and microbiological characteristics of commercial and handmade traditional Jordanian yoghurt drink (Shanineh)

Physiochemical and microbiological characteristics of commercial and handmade traditional Jordanian yoghurt drink (Shanineh)