Yogurt Group Research Articles

Two untargeted metabolomics reveals yogurt-associated metabolic alterations in women with multiple metabolic disorders from a randomized controlled study

The beneficial role of yogurt on metabolic profile has been widely reported. Yet, few studies have intended to describe the integrated metabolic alterations in response to yogurt. Yogurt and milk (220 g/d) were given to 48 and 44 obese women with metabolic syndrome and nonalcoholic fatty liver disease for 24 weeks in a randomized controlled trial (registered at http://www.chictr.org.cn as ChiCTR-IPR-15006801). Fasting serum samples were collected before and after intervention for global, untargeted metabolomics based on 1H nuclear magnetic resonance (NMR) and ultra-high-performance liquid chromatography coupled with electrospray ionization time-of-flight mass spectrometry (UPLC-Q-TOF-MS) (in positive and negative ion modes). Multivariable statistical analysis and pathway analysis were conducted. In both 1H NMR and UPLC-Q-TOF-MS metabolomics, no clustering was observed between the two groups at baseline. While, a clear clustering was shown after intervention, and the yogurt group had significantly different metabolic status from the milk. The metabolites that contributed mostly to class separation were identified, and involved into pathway analysis. Pathways on amino acids metabolism, fatty acid oxidation, cholesterol catabolism and choline metabolism significantly changed after yogurt intervention. The study revealed the integrated metabolic alterations in response to yogurt via two metabolomics approaches, suggesting the potential mechanisms of yogurt against metabolic disorders. Trial registrationChinese Clinical Trial Registry, ChiCTR-IPR-15006801. Registered 20 July 2015, http://www.chictr.org.cn/ ChiCTR-IPR-15006801. SignificanceBoth review from prospective studies and our randomized clinical trial showed the protective role of yogurt against multiple metabolic disorders. However, they were focus on targeted glucose, lipid, and other metabolic indicators, which were only part of human metabolism, failing to show an integrated metabolic feature on yogurt. Therefore, two global, untargeted metabolomics were applied in our current randomized clinical trial, trying to uncover the significant metabolic alterations characterizing the effects of yogurt on obese women with multiple metabolic disorders, and to explore the potential biological mechanisms of yogurt. The finding will shed light on a more comprehensive picture of how yogurt affects host metabolism, and provide theoretical foundation for dietary prevention of chronic diseases.

Effect of Casein Phosphopeptide Amorphous Calcium Phosphate and Xylitol Chewing Gums, and Probiotic Yogurt on Periodontal Parameters: A Randomized Clinical Trial.

Objectives: This study aimed to assess the effect of casein phosphopeptide amorphous calcium phosphate (CPP-ACP) and xylitol chewing gums, and probiotic yogurt, as chemical plaque control strategies, on periodontal parameters. Materials and Methods: This randomized clinical trial evaluated 120 eligible dental students that were randomly divided into four groups (n=30) for use of (I) CPP-ACP chewing gum, (II) xylitol chewing gum, (III) probiotic yogurt, and (IV) chlorhexidine (CHX) mouthwash. The oral hygiene index-simplified (OHI-S), Silness and Loe gingival index (GI), and Silness and Loe modified plaque index (PI) were measured before and on days 15 and 30 after using the products. Paired t-test or its non-parametric equivalent was used to analyze the parameters after the intervention compared with baseline. The study groups were compared using one-way ANOVA or its non-parametric equivalent. Results: The OHI-S did not change over time, and most participants had a good OHI-S. The CHX group had the most favorable, and the probiotic yogurt group had the least favorable GI. Pairwise comparisons of the groups did not reveal a significant difference in GI between the CPP-ACP gum and CHX groups (P>0.05). CHX caused the greatest improvement in PI, with significant differences with other groups. Conclusion: CHX was the most effective for improvement of periodontal parameters followed by CPP-ACP, which showed better results compared with other groups.

Association between milk and yogurt intake and mortality: a community-based cohort study (Yamagata study)

BackgroundDairy products are known as health-promoting foods. This study prospectively examined the association between milk and yogurt intake and mortality in a community-based population.MethodsThe study population comprised of 14,264 subjects aged 40–74 years who participated in an annual health checkup. The frequency of yogurt and milk intake was categorized as none (< 1/month), low (< 1/week), moderate (1–6/week), and high (> 1/day) intake. The association between yogurt and milk intake and total, cardiovascular, and cancer-related mortalities was determined using the Cox proportional hazards model.ResultsDuring the follow-up period, there were 265 total deaths, 40 cardiovascular deaths and 90 cancer-related deaths. Kaplan–Meier analysis showed that the total mortality in high/moderate/low yogurt intake and moderate/low milk intake groups was lower than that in none group (log-rank, P < 0.01). In the multivariate Cox proportional hazard analysis adjusted for possible confounders, the hazard ratio (HR) for total mortality significantly decreased in high/moderate yogurt intake group (HR: 0.62, 95% confidence interval [CI]: 0.42–0.91 for high intake, HR: 0.70, 95%CI: 0.49–0.99 for moderate intake) and moderate milk intake group (HR: 0.67, 95% CI: 0.46–0.97) compared with the none yogurt and milk intake groups. A similar association was observed for cancer-related mortality, but not for cardiovascular mortality.ConclusionsOur study showed that yogurt and milk intake was independently associated with a decrease in total and cancer-related mortalities in the Japanese population.

The Effect of Daily Yogurt Supplementation on Inflammation and Bone Biomarkers

Abstract Objectives To evaluate the effect of daily yogurt intake on markers of inflammation and bone turnover in an 8wk RCT among Caribbean Latino adults with low-grade inflammation, at high-risk for osteoporosis (OP). Methods Eligible adults (n = 39) at-risk for OP (FRAX score) reporting &amp;lt;2 s/wk of yogurt intake, provided written informed consent, and participated in 1 study visit/wk for 12wks. Baseline (4wks) and intervention (8wks) assessment included health behavior questionnaires, 24-h dietary recalls (NDSR NCC, University of Minnesota, Minneapolis 2019), fecal collections (OMNIgene GUT), and venipunctures. Participants were randomly assigned to yogurt group (YG) [one 5-ounce container/d, 7/wk] or diet control group (DC). Each serving contained 5 grams protein, 8 grams fat, 16 grams carbohydrates, 170 kcal. Pre- and post-intervention blood evaluated osteocalcin (OC), Procollagen I N-Terminal Propeptide (PINP), and a panel of inflammatory biomarkers. Percent change in biomarkers between groups was assessed using unadjusted and adjusted generalized linear models. Relative abundance of yogurt starter cultures (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) was quantified in the feces by qPCR. Fold change in abundance was tested between groups by independent t-test. Results Participants were 69% women (all post-menopausal), sedentary, average 70y, BMI 30 kg/m2, and baseline CRP of 5 mg/L. Baseline characteristics were not significantly different between groups. YG presented with 10.7- and 3.8-fold greater abundance of L. bulgaricus and S. thermophilus, respectively, in feces compared to DC. In unadjusted models, PINP increased 18.2% and OC 14.8% in the YG compared to DC [−1.9% P = 0.007, 0.3% P = 0.047, respectively]. In adjusted models, % increase in PINP remained significant (P = 0.03) but was attenuated for OC (P = 0.13). Daily yogurt intake did not change inflammatory biomarkers, compared to DC (P ≥ 0.1). Conclusions Daily yogurt intake significantly increased bone formation biomarkers from baseline, suggesting that regular yogurt consumption may protect against OP, independent of inflammatory pathways. Funding Sources Yogurt in Nutrition Initiative grant by Danone Institute International, American Society for Nutrition, International Osteoporosis Foundation

Consumption of OLL1073R-1 yogurt improves psychological quality of life in women healthcare workers: secondary analysis of a randomized controlled trial

BackgroundWe conducted a randomized controlled trial to investigate the effects of consumption of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 in women healthcare workers. In a previous study we used these data to investigate hypothesized preventive effects against flu, however any effects on improving mental quality of life were not analyzed at that time. In the present study, we focus on that aspect.MethodsThe participants (961 women; mainly nurses, aged 20–71 years) were randomly allocated to either the yogurt group (n = 479) or the control group (n = 482). Participants in the yogurt group drank 112 mL of OLL1073R-1 yogurt for 16 weeks, while those in the control group did not consume any yogurt. All participants were prohibited from consuming other yogurt or fermented dairy products during the study period. The participants answered the Pittsburgh Sleep Quality Index (PSQI), Short Form-8 Health Survey (SF-8), and Gastrointestinal Symptom Rating Scale (GSRS) questionnaires at baseline and after 16 weeks.ResultsThe PSQI score showed significant improvement after the intake of yogurt (p < 0.01). SF-8 results showed significant intervention effects in the General Health and Vitality scores (p = 0.02 and p = 0.01, respectively). In other subscales of SF-8, we did not observe significant effects of the yogurt. In the GSRS, daily intake of yogurt exerted a preventive effect on constipation (p = 0.03).ConclusionsConsumption of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 enhances subjective psychological quality of life by improving quality of sleep and gastrointestinal condition among women healthcare workers.

Immunomodulatory activity of yogurt fortified with roselle (Hibiscus sabdariffa L.) extract

Yogurt is a probiotic food that can boost the immune system even when added with fruit extract, such as roselle (Hibiscus sabdariffa). An in vivo study was carried out to prove the potency of yogurt fortified with roselle extract in enhancing the immune system using 25 male BALB/c mice. The test animals were divided into five groups namely (I) normal group, (II) plain yogurt group, and groups of yogurt fortified with (III) 2%, (IV) 4%, and (V) 8% of roselle extract, respectively. The effects of these treatments were evaluated from macrophage activity using the combination of latex beads and Giemsa staining. The amounts of actively phagocytic macrophages in groups III, IV, and V were 89, 97, and 45%, respectively, while the MTT assays showed that their lymphocyte proliferation activities, represented by absorbance values, were 0.50, 0.79, and 0.68%, respectively. Immunocytochemistry observation found that the secretions of interleukin-10 and interleukin-14 increased. Based on the statistical analysis, there was a significant increase in the phagocytic activity of macrophages, lymphocyte proliferation, and secretion of IL-10 and IL-14. Overall, yogurt fortified with 2, 4, and 8% of roselle extract can be used as immunomodulators.

The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance.

This study assessed the effect of probiotic yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. in patients with lactose intolerance. Fifty‐five patients suffering from lactose intolerance were randomly divided into control group of 28 lactose intolerance patients who received nonprobiotic yogurt (100 ml) and experimental group consisted of 27 lactose intolerance patients who received probiotic yogurt fortified (100 ml) with L. acidophilus and Bifidobacterium sp. Each individual received yogurt for one week. Lactose intolerance was confirmed when the patients received 75 g lactose and were positive after 30 min until 3 hr for lactose intolerance symptoms and by hydrogen breath test (HBT). After intervention, the hydrogen level was lower in experimental group in comparison with the control group. Lactose intolerance symptoms in experimental group were much less than the control group. Our findings revealed that probiotic yogurt fortified with L. acidophilus and Bifidobacterium sp. could safely and effectively decrease lactose intolerance symptoms and HBT, so our probiotic can be recommended as a treatment of choice in lactose intolerance patients.

Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt

Recently, probiotics and their extracted bacteriocin are used in food preservation especially in fermented foods as drinking yoghurt. Lactobacillus gasseri (Lb. gasseri) is widely recognized as one of the important porbiotics and has potential healthy role in suppressing the growth of some spoilage and pathogenic bacteria by its bactriocin. Bacteriocin of Lb. gasseri was extracted and its antibacterial activity was detected against (Bacillus subtiles, Staph. aureus and E.coli) by agar diffusion assay. Lb. gasseri and its extracted bacteriocin were inoculated separately in the examined drinking yoghurt samples. All groups were examined for T.A%, microbiological examination and sensory evaluation at time of production and weekly till signs of spoilage were detected. Obtained results revealed that the drinking yoghurt group samples which contain Lb. gassri bacteriocin showed the lowest T.A% and highly significant inhibitory effect on the examined pathogenic and spoilage microorganisms with improved sensory evaluation, as well as it could extend their shelf life up to 42 days during refrigerated storage. On conclusion, Lb. gasseri and its extracted bacteriocin showed strong antibacterial activity against the examined pathogenic bacteria and can be applied for safe food preservation with prolonged shelf life.

A Comparative Interrupted Times Series on the Health Impact of Probiotic Yogurt Consumption Among School Children From Three to Six Years Old in Southwest Uganda.

Introduction: Following a school milk feeding program in Southwest Uganda, we initiated a probiotic yogurt school feeding program in the same region in 2018. In order to investigate the potential health benefits from probiotic yogurt we conducted an observational study, where we compared the effect of the consumption of locally produced probiotic yogurt containing Lactobacillus rhamnosus yoba 2012 to milk in pre-primary schoolchildren from different schools on the occurrence of respiratory tract infections (common cold) and skin infections (e.g., tinea capitis).Method: A comparative interrupted time series over a period of 3 weeks of baseline followed by 9 weeks of 100 ml of probiotic yogurt or milk consumption for 5 days per week. In total 584 children attending five different schools were followed during consumption of probiotic yogurt and 532 children attending five other schools during consumption of milk. Incidences of respiratory tract infection symptoms and skin infection symptoms, changes in anthropometric indicators and absenteeism were recorded.Results: Over the course of the study period the incidence rate for common cold symptoms decreased faster in the yogurt group than in the milk group (p = 0.09) resulting in a final RR of 0.85 (95% CI: 0.5–1.4) at the end of the observational period. The incidence rate of skin infection related symptoms also reduced faster in the yogurt group compared to the milk group (p < 0.0001) resulting in a relative risk factor (RR) of 0.6 (CI: 0.4–0.9) at the end of the observational period. Anthropometric indicators and level of absenteeism did not show significant differences between yogurt and milk.Conclusion: Notwithstanding the observed positive trend and effect of probiotic yogurt on the incidences of common cold and skin infections, respectively, we consider the results of this comparative interrupted time series inconclusive due to differences in the recorded health parameters between the probiotic yogurt and milk control groups at base line, and fluctuations over the course of the intervention period. An improved study design, with more uniform study groups, a longer intervention period and a third control group without yogurt or milk is required to draw definitive conclusions.

Postprandial Effect of Yogurt Enriched with Anthocyanins from Riceberry Rice on Glycemic Response and Antioxidant Capacity in Healthy Adults.

The pigment of riceberry rice has been reported to contain anthocyanins which act as a free radical scavenger and inhibitor of carbohydrate digestive enzymes. Since the probiotic yogurt incorporated with the pigment of riceberry rice extract was previously developed, the present study was aimed to investigate the acute effect of riceberry rice yogurt consumption on postprandial glycemic response, antioxidant capacity, and subjective ratings in healthy adults. In a cross-over design, 19 healthy participants were randomized to consume 350 g of yogurt supplemented with 0.25% (w/w) riceberry rice extract or the control yogurt. Postprandial plasma glucose, antioxidant status, and subjective ratings were measured at fasting and intervals (0–3 h) after ingestion of yogurt. The primary outcome was glycemic response; the secondary outcomes were plasma antioxidant capacity. In comparison to the yogurt control, riceberry rice yogurt reduced plasma glucose concentration after 30 min of consumption. The incremental area under the curve (iAUC) was significantly lower after riceberry rice yogurt load than after the control yogurt load. The consumption of riceberry yogurt caused an acute increase in plasma ferric reducing ability of plasma (FRAP), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) from the baseline values after 60 min of 0.25 ± 0.06 mM FeSO4, 253.7 ± 35.5 mM Trolox equivalents, and 166.8 ± 28.9 mM Trolox equivalents, respectively. Furthermore, the iAUCs for FRAP, TEAC, ORAC, and protein thiol were higher in riceberry yogurt consumption compared with the control yogurt (1.6-, 1.6-, 2.9-, and 1.9-fold, respectively). A decrease in iAUC for plasma malondialdehyde (MDA) concentration was also observed in the riceberry yogurt group. However, consumption of riceberry rice yogurt and control yogurt showed similar subjective rating scores of hunger, desire to eat, fullness, and satiety. In conclusion, acute consumption of riceberry rice yogurt suppressed postprandial glucose level and improved plasma antioxidant capacity in healthy volunteers.

Characteristics of Purple Sweet Potato Yogurt and Its Effect on Lipid Profiles of Sprague Dawley Rats Fed with High Fat Diet

The objectives of this study were to evaluate the effect of purple sweet potato (PSP) yogurt on thelipid profile of Sprague Dawley rats. The PSP yogurt was made from fresh PSP (F-PSP) and its powder (P-PSP).The viscosity, pH, total titratable acid, proximate, antioxidant activity, anthocyanin content, and total lacticacid bacteria (LAB) between those yogurts were compared. Selected yogurt was given to Sprague Dawley ratsfor 4 weeks. Serum lipid profiles were determined after 2 and 4 weeks of treatment. F-PSP yogurt has betterphysical, chemical and microbiological properties compared to P-PSP yogurt. The serum cholesterol andtriglyceride levels in F-PSP yogurt group was not significantly different compared to control group (P&gt;0.05).However, the reduction of serum LDL cholesterol in F-PSP yogurt group was significantly higher than controlgroup. The serum HDL cholesterol in the yogurt group decreased after 2 weeks of treatment, but it increasedafter 4 weeks of treatment. F-PSP yogurt could be used as an alternative functional food that could lower theblood cholesterol level because of the ability to reduce the LDL cholesterol level.

The stability of children’s salivary peptidome profiles in response to short-term beverage consumption

BackgroundSalivary peptidome profiling analysis has advantages of simplicity and non-invasiveness and great potentiality for screening, monitoring or primary diagnosis of diseases, but may be subjected to change against interferences like diet. MethodsWe conducted a 5-day study to investigate the influence of 3 kinds of beverages (orange juice, sugar-free tea, and sugar-free liquid yoghurt; water as control) on children's salivary peptidome using mass spectrometry techniques. ResultsAll the groups shared a relatively stable pattern in heatmaps during the experimental days. Principal component analysis plot presented slight shifts in all the intervention groups between the baseline and intervention period while samples were not distinctly separated by date. The numbers of significantly changed peptides after short-term orange juice and tea intervention were four and three, respectively, while no changes occurred in the yoghurt group and control. Four of these peptides were identified as histatin-3, collagen alpha-1(IV) chain, zinc finger protein 805, and quinolinate synthase A. ConclusionsSalivary peptidome has its own stability against beverage intervention, confirming the feasibility and validity of using it as a potential reference for the healthy state of the body, with diet habits recorded and considered as a confounder if necessary.

Reduction in the Choking Phenomenon in Elite Diving Athletes Through Changes in Gut Microbiota Induced by Yogurt Containing Bifidobacterium animalis subsp. lactis BB-12: A Quasi Experimental Study.

Objective: The aims of this study are as follows: (1) to understand the relationship between gut microbiota and the choking phenomenon in diving athletes, and (2) to regulate the gut microbiota in diving athletes by drinking yogurt containing Bifidobacterium animalis subsp. lactis BB-12 and observe changes in the choking phenomenon in diving athletes. Methods: Experiment 1: A total of 20 diving athletes were tested in low- and high-pressure situations. Gut microbiota (n = 18) composition was then determined and differences in the gut microbiota composition among diving athletes who presented choking vs. no choking were identified. Experiment 2: A total of 16 divers who presented choking were divided into a high yogurt group (n = 6) and a low yogurt group (n = 10) for 15 days. Results: (1) The content of Veillonellaceae in divers who presented choking was significantly higher when compared to divers who did not present choking (p < 0.05). Bifidobacteriaceae (r = −0.52, p < 0.05) and Lactobacillaceae (r = −0.66, p < 0.05) were negatively correlated with the choking index. (2) During experiment 2, the average daily intake of the high yogurt group was 611.78 ± 94.94 mL and the average daily intake of the low yogurt group was 338 ± 71.45 mL and the abundance of Bifidobacteriaceae was significantly higher in the high yogurt group than in the low yogurt group. After the experiment, the choking index in the high yogurt group became significantly lower than that of the low yogurt group (z = −3.26, p < 0.001). Conclusion: The intake of yogurt containing B. animalis subsp. lactis can increase the abundance of Bifidobacteriaceae in elite diving athletes and their performance under high pressure. Hence, gut microbiota may affect the choking phenomenon in elite diving athletes.

Yogurt and Streptococcus thermophilus metabolites ameliorated telomere attrition in D‐galactose‐induced ageing mice and t‐BHP‐challenged HepG2 cells

SummaryAntioxidant‐rich diets affect telomere length, an integrative marker associated with age‐related diseases. Yogurt exerts antioxidative capacity and is speculated to support healthy ageing. However, direct experimental evidence is missing. Here, the effects of yogurt and dairy‐fermenting bacteria on D‐galactose‐induced ageing mice and chemically challenged HepG2 cells were evaluated. Relative telomere length (RTL) in leucocyte and liver were significantly longer in yogurt (1.21 ± 0.07; 1.23 ± 0.11) and Streptococcus thermophilus group (1.18 ± 0.15; 1.13 ± 0.12). When t‐BHP‐challenged HepG2 cells were treated with digested yogurt and S. thermophilus, the senescence index (13.67 ± 3.30; 19.67 ± 2.87) were lower and RTL (1.25 ± 0.11; 1.18 ± 0.10) were longer than the model. Antioxidative effects were observed for yogurt and S. thermophilus metabolites, whereas milk and Lactobacillus rhamnosus metabolites showed minimal influence on RTL and oxidative stress. In conclusion, this study showed that yogurt and S. thermophilus metabolites ameliorated telomere attrition in ageing mice and t‐BHP‐challenged HepG2 cells, possibly by reducing oxidative stress.

Effectiveness of Jicama Probiotic Yoghurt (Pachyrhizus erosus) on Blood Glucose in Diabetic Mice

Background: Diabetes Mellitus (DM) is a degenerative disease population increases every year. DM was ranked sixth as the cause of death. About 1.3 million people died because of diabetes and 4% died before the age of 70 years. DM auto-oxidation causes glucose to increase reactive oxygen compounds. One of the DM management is a complementary therapy using a functional food ingredient, namely, jicama and probiotics. Probiotics and jicama contain active compounds in the form of inulin and BAL and are able to control blood glucose levels. This study aims to determine the effectiveness of jicama probiotic yogurt on blood glucose levels in diabetic mice. Methods: This research is a quasi-experimental with pre–post-test control group, using a sample of DDY strain mice according to the criteria. Samples were given treatment probiotic yogurt and jicama probiotic yogurt 2 ml for seven days in the treatment group and one group of non-treated controls. The mean obtained were analyzed by dependent t-test, independent t-test, and one-way ANOVA test. Result and Conclusion: The results showed that there was a decrease in blood glucose levels in the probiotic yogurt group amounting to 296.62 mg/dL and jicama probiotic yogurt of 337.57 mg/dL, while the control group increased by 43.57 mg/dL. Results: One way ANOVA test showed jicama probiotic yogurt more effectively decreases blood glucose levels than the probiotic yogurt (p = 0.00). Jicama probiotic yogurt can be used as an alternative complementary therapy for patients with diabetes mellitus.

High-fat diet-induced metabolic syndrome and oxidative stress in obese rats are ameliorated by yogurt supplementation

The main objective of this experiment was to determine the effects of yogurt supplementation on fat deposition, oxidative stress, inflammation and fibrosis in the liver of rats with high-fat (HF) diet-induced obesity. Male Wistar rats were used in this study and were separated into the following four different groups: the control, control + yogurt, high fat and high fat+ yogurt groups. The high fat groups received a HF diet for eight weeks. A 5% yogurt (w/w) supplement was also provided to rats fed the HF diet. Yogurt supplementation prevented glucose intolerance and normalized liver-specific enzyme activities in the HF diet-fed rats. Yogurt supplementation also significantly reduced the levels of oxidative stress markers in the plasma and liver of HF diet-fed rats. Moreover, inflammatory cell infiltration, collagen deposition and fibrosis in the liver of HF diet-fed rats were also prevented by yogurt supplementation. Furthermore, yogurt supplementation normalized the intestinal lining and brush border in HF diet-fed rats. This study suggests that yogurt supplementation potentially represents an alternative therapy for the prevention of metabolic syndrome in HF diet-fed rats.

Evaluation of the effects of probiotic yoghurt on inflammation and cardiometabolic risk factors in subjects with metabolic syndrome: A randomised controlled trial

This randomised, double blind study was conducted on 44 subjects with metabolic syndrome (MetS). Participants were randomly assigned to receive 300 g daily regular yoghurt or 300 g probiotic yoghurt for 8 weeks. Serum lipid profiles, blood pressure, anthropometric measurements, and serum inflammatory factors were evaluated before and after the intervention. The inflammatory factors, low-density lipoprotein-cholesterol, total cholesterol, body fat percentage and waist to hip ratio, were not significantly different within and between the groups after intervention. A significant decrease in weight, body mass index, waist circumference, hip circumference, systolic blood pressure, diastolic blood pressure, triglyceride, and a significant increase in high-density lipoprotein cholesterol were found in probiotic yoghurt group after intervention compared with baseline. Consuming probiotic yoghurt in MetS patients did not affect the inflammatory markers and cardiometabolic risk factors significantly.

Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage.

The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the quality properties, total phenolic content (TPC), and antioxidant activity of yogurt. Yogurt was supplemented with four different concentrations (0%, 0.2%, 0.5%, and 1%) of LL powder and evaluated for 14 d refrigerated storage. During storage, the titratable acidity (TA) of all LL yogurt groups was higher than that of the control (p<0.05). The L* and a* values decreased by LL addition to the yogurts, while the b* values increased. All LL yogurt groups indicated better viscosity than that of control, and among them, 0.2% LL yogurts had the highest viscosity without significant decrease until the end of the storage duration. The addition of LL into yogurt enhanced the water-holding capacity (WHC) by at least 1.5-fold than that of control for the entire storage duration. The TPC of yogurts gradually increased with the addition of LL (p<0.05) and continued to increase during storage; the 1% LL yogurt at 14 d showed the highest value of 61.94±1.68 μg GAE/g. The DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and reducing power of the yogurts were also significantly enhanced with increasing LL concentrations (p<0.05). These results suggest that lotus leaf may be useful as a natural ingredient for improving the quality and antioxidant activity of yogurt.

Milk and Meat Allergens from Bos taurus β-Lactoglobulin, α-Casein, and Bovine Serum Albumin: An In-Vivo Study of the Immune Response in Mice.

The mechanism of food allergy may vary. This study aimed to compare the effects of milk, yogurt, or beef meat supplementation on humoral and cellular immune responses in a mice model. Mice were divided into four groups: The “Milk group” was sensitized with a β-lactoglobulin (β-lg)/α-casein (α-CN) mixture and supplemented cow milk; the “Yogurt group” was sensitized with β-lg/α-CN and supplemented yogurt; the “Beef group” was immunized with bovine serum albumin (BSA) and supplemented beef meat; and the “PBS group” received PBS in all procedures. ELISA was used to measure humoral response, including: Total IgE, specific IgG, and IgA. Cellular response was determined by phenotyping lymphocyte from lymphoid tissue and measuring the Th1/Th2 cytokine concentration with flow cytometry. The qPCR method was used for quantification of the fecal microbiota. The results obtained revealed a lower IgE level for the Yogurt group than for the Milk one. In the Yogurt group, the contribution of regulatory T cells to MLN and PP was higher compared to the other groups. We confirmed that diet supplementation with yogurt modulates the immune response to the prime allergen, and changes the activity of serum antibodies to milk proteins and BSA. Based on a specific antibodies level, we cannot exclude the possibility of CMA mice reaction against BSA.

Yogurt improves insulin resistance and liver fat in obese women with nonalcoholic fatty liver disease and metabolic syndrome: a randomized controlled trial

Because consumption of conventional yogurt has beneficial effects in a healthy population, and insulin resistance (IR) is the mutual pathogenesis in nonalcoholic fatty liver disease (NAFLD) and metabolic syndrome (MetS), we hypothesized that yogurt would ameliorate IR in patients with NAFLD and MetS. The aim of this study was to investigate the effects of yogurt on IR and secondary endpoints including liver fat, gut microbiota, and serum biomarkers of inflammation and oxidative stress in obese women with NAFLD and MetS. One hundred obese women aged 36-66 y with both NAFLD and MetS were randomly assigned to consume 220 g/d of either conventional yogurt or milk for 24 wk. At baseline and week 24, we measured anthropometric indices, serum glucose, insulin, lipids, and cytokines in all participants, and liver fat and gut microbiota in 20 participants randomly selected from each group. Forty-eight participants from the yogurt group and 44 from the milk group completed the intervention. Compared with milk, yogurt significantly decreased the homeostasis model assessment of insulin resistance (-0.53; 95% CI: -1.03, -0.02), fasting insulin (-2.77 mU/L; 95% CI: -4.91, -0.63 mU/L), 2-h insulin (-25.5 mU/L; 95% CI: -33.0, -17.9 mU/L), 2-h area under the curve for insulin (-29.4 mU/L·h; 95% CI: -44.0, -14.8 mU/L·h), alanine aminotransferase (-4.65 U/L; 95% CI: -8.67, -0.64 U/L), intrahepatic lipid (-3.44%; 95% CI: -6.19%, -0.68%), and hepatic fat fraction (-3.48%; 95% CI: -6.34%, -0.63%). Yogurt also decreased serum LPS (-0.31 EU/mL; 95% CI: -0.48, -0.14 EU/mL), fibroblast growth factor 21 (-57.76 pg/mL; 95% CI: -86.32, -29.19 pg/mL), lipids, and biomarkers of inflammation and oxidative stress, and altered gut microbiota composition. Mediation analysis showed that yogurt may improve IR by reducing serum lipids, inflammation, oxidative stress, and LPS. Yogurt was better than milk at ameliorating IR and liver fat in obese Chinese women with NAFLD and MetS, possibly by improving lipid metabolism, reducing inflammation, oxidative stress, and LPS, and changing the gut microbiota composition. This trial was registered at www.chictr.org.cn as ChiCTR-IPR-15006801.