Academic literature on the topic 'Probiotic effect - yogurt'

In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (106 CFU/g) in all yogurt types. Although there was no significant (p > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers.

Consumer acceptance of synbiotics, which are synergistic combinations of probiotics and their prebiotic substrates, continues to expand in the functional food category. This research aimed at evaluating the effect of antibacterial manuka honey on the probiotic growth and sensory characteristics of potentially synbiotic yogurts manufactured with Lactobacillus reuteri DPC16. Probiotic viable count in yogurts with 5% w/v Manuka honey (Blend, UMFTM 18+, AMFTM 15+ and AMFTM 20+) was evaluated by the spread plate method over the refrigerated storage period of three weeks. A panel of 102 consumers preferred the yogurt made with invert syrup over the manuka honey variants, and the unsweetened control was least liked overall. Invert syrup yogurt was also the most effective in promoting the growth of the probiotic lactobacilli. However, the honey-sweetened yogurts had a more favourable fermentation metabolite profile, especially the lactic and propionic acids, as estimated by nuclear magnetic resonance (NMR) analyses. The probiotic counts in AMFTM 15+ manuka honey yogurt (7 log cfu/mL) were significantly higher than the other honey yogurt types (Manuka Blend and UMFTM 18+) and above the recommended threshold levels. The combination thus can be developed as a synbiotic functional food by further improving the sensory and physicochemical properties such as texture, apparent viscosity and water holding capacity.

Certain probiotic lactic acid bacteria have been reported to improve immune system function. Here, the effects of ingesting yogurts on lymphocyte populations in the spleens and Peyer's patches were determined in mice. Three probiotic-supplemented yogurts containing Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, and Lactobacillus acidophilus and one conventional yogurt containing only S. thermophilus and L. bulgaricus were prepared from commercial starter cultures and used in the study. B6C3F1 female mice were fed the four different types of yogurts mixed with an AIN-93G diet in a 50:50 (wt/wt) ratio. Nonfat dry milk mixed at a 50:50 (wt/wt) ratio with AIN-93G diet was used as the control. After a 14-day feeding period, spleen and Peyer's patches were removed and lymphocytes subjected to phenotype analysis by flow cytometry. Ingestion of the four yogurts had no effect on percentages of CD8+ (cytotoxic T cells), B220+ (B cells), IgA+, or IgM+ cells in spleen or Peyer's patches. The percentage of CD4+ (T helper) cells was significantly increased in the spleens from one group of mice fed a yogurt containing Bifidobacterium and L. acidophilus, and a similar trend was found in the remaining two probiotic-supplemented yogurts. Effects on CD4+ populations were not observed in spleens of mice fed conventional yogurt or in the Peyer's patches of any of the four yogurt groups. In total, the results suggested that ingestion of conventional or probiotic-supplemented yogurts for 2 weeks had very little effect on lymphocyte distribution in the systemic or mucosal immune compartments.

Freeze-dried immobilized Lactobacillus casei ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell survival, volatile aroma compounds, and sensory quality were evaluated during 28 days of storage at 4 °C. The use of L. casei resulted in lower pH values (3.92–4.12), higher acidity (0.88–1.10 g lactic acid/100 g of yogurt), and lower syneresis (40.8%–42.6%) compared to traditionally produced yogurt (pH 4.29; acidity 0.83 g lactic acid/100 g of yogurt; syneresis 44.1%). Microbiological and strain-specific multiplex PCR (Polymerase Chain Reaction) analysis confirmed that immobilized L. casei ATCC 393 cells were detected in yogurts at levels >7 log cfu g−1 after 28 days. In addition, probiotic supplementation significantly affected the concentrations of key volatile compounds, like acetic and other organic acids, 2-ethyl-1-hexanol, acetoin, and 2-butanone, as revealed by GC-MS (Gas Chromatography–Mass Spectrometry) analysis. Finally, the sensory evaluation demonstrated that the new products exhibited improved characteristics compared to traditionally produced yogurts.

The use of Lactobacillus rhamnosus GR-1 and micronutrients has been associated with a preserved immune function among people living with HIV. However, use of these products in the developing world remains limited due to the lack of facilities for production. We describe the development of a yogurt with L. rhamnosus GR-1 at >7×107 colony forming units fortified with locally grown Moringa oleifera leaves at 20% of the recommended daily allowance of vitamin A. The product was made by preparing a thin paste of Moringa which was then incubated with 4% probiotic and 2% yogurt mother culture in milk for 6 hours. The addition of M. oleifera enhanced the survival of probiotic bacteria in yogurt during the shelf life period at 5 °C (P=0.02), but had no effect on probiotic survival at 21 °C. While the sensory characteristics of probiotic and non-probiotic supplemented Moringa yogurts were indistinguishable, the addition of Moringa reduced consumer acceptance compared to regular yogurt.

Purpose The quality of probiotic yogurt which is remarked as a healthy, therapeutic and nutritious food product strongly depends on starter types and their compositions; however, the choice of starter culture affects the taste, aroma and quality of the final product. Through this study, to obtain favorable quality attributes of probiotic yogurt, a mixture of two thermophilic/mesophilic starter cultures (YC- 350/YC- X16) was applied for fermentation. Design/methodology/approach The effects of starter mixture, probiotic Lactobacillus paracasei and storage time on quality indices, such as apparent viscosity, water holding capacity, syneresis, post acidification rate and probiotic viability (L. paracasei), were assessed through using a combined (mixture-process) statistical design. Findings The results revealed that changes in viscosity and syneresis depend on the amount of YC- X16. Acidification rate was more pronounced at higher levels of YC- 350 (1.22 per cent) in comparison to that in YC-X16 (1.08 per cent) during storage time. With respect to probiotic viability, L. paracasei count was more than 107 cfu/mL during refrigerated storage time. Moreover, a promotive effect of YC- 350 on L. paracasei proliferation was observed in this study. Originality/value The favorable yogurt, from qualitative aspects, was manufactured at 75:25 per cent ratio of YC- X16:YC- 350 in probiotic type yogurts. Therefore, the use of mixed starter cultures developed textural properties of probiotic yogurt beside L. paracasei survival.

Probiotic yogurt is suggested as a nutritional approach in type 2 diabetes (T2D) and obesity. We performed a systematic review and meta-analysis of randomized controlled trials (RCTs) evaluating the effects of probiotic yogurt on glycemic outcomes in T2D or obesity. The databases used to search for RCTs included Medline and Scopus. The RCTs were eligible if outcomes included selected glycemic markers. In nine eligible trials, 237 and 235 subjects were in treatment (probiotic yogurt) and control (mostly conventional yogurt) groups, respectively. There was no significant difference for pooled unstandardized mean difference (USMD) hemoglobin A1c (HbA1c) by probiotic yogurt compared with the control in T2D (USMD: −0.366; 95% CI: −0.755, 0.024, p = 0.066) and obesity (USMD: 0.116, 95% CI: −0.007, 0.238, p = 0.065). Similarly, there were no effects of probiotic yogurt on fasting blood glucose, fasting insulin, or insulin resistance (estimated by homeostatic model assessment of insulin resistance (HOMA-IR)) in either T2D or obesity. In conclusion, the present meta-analysis has not demonstrated the benefits of consuming probiotic compared with conventional yogurt for improving glucose control in patients with diabetes or obesity. Larger trials are needed to verify the benefits of probiotic and/or conventional yogurt or other probiotic fermented milk (e.g., kefir) on glycemic markers in patients with diabetes and obesity.

Abstract. This study was conducted to determine the effects of fermented milk products and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens. A total of 480 one-day-old Ross 308 broilers were allocated to 30 floor pens in a completely randomized design with six treatments, five replicates, and 16 chicks (eight males and eight females) in each replicate. On the first day, the male and female chicks were weighed and divided by the feather sexing method so that the average body weight of chicks was approximately equal in each pen. Treatments consisted of six groups (including control): group 1 had a basal diet and normal drinking water, group 2 had a basal diet and probiotics (PrimaLac®) in drinking water as recommended by the manufacturer, group 3 had a basal diet and 2 % yogurt in drinking water, group 4 had a basal diet and 4 % yogurt in drinking water, group 5 had a basal diet and 2 % kefir in drinking water, and group 6 had a basal diet and 4 % kefir in drinking water. Chemical and microbiological characteristics of kefir and yogurt were measured after each production. The results showed that 4 % kefir, yogurt, and probiotic at the recommend level in water improved body weight gain, feed intake, and feed conversion ratio compared with other groups (P < 0.05). The results indicated that treatment had a significant effect on the carcass yield, intestinal length, thigh yield, and abdominal fat in male and female chickens (P < 0.05). There were no effects on total bacteria population but the lactobacilli and coliform bacteria populations showed increasing and decreasing trends, respectively, with 4 % kefir, yogurt, and probiotic supplementation at 28 and 42 d (P < 0.05). In addition, blood glucose and total protein increased when using a high levels of kefir, yogurt, and probiotic in water, while cholesterol and LDL (low-density lipoprotein) concentrations were lower in 4 % kefir, yogurt, and probiotic at the recommended level. Consequently, the results of this study showed that the use of 4 % kefir, yogurt, and probiotic at recommended level in water had beneficial effects on the growth performance, intestinal bacteria population, and blood biochemical parameters in male and female broiler chickens.

Abstract Objectives The objective of this study was to investigate differences in live and dead bacteria counts a month before the expiration date and right after the expiration date and observe any differences in bacteria counts between types of yogurt, brands, and stores tested. Methods Two yogurt containers with the same expiration date were collected for each brand at three stores. The yogurts collected were three national brands of Greek yogurts and five regular yogurts. The first container was tested one month prior to expiry. The second container was tested at the expiration date. After being thoroughly mixed, triplicate 50–75 mg of yogurt were sampled from each carton. Yogurt samples were diluted 9-fold with freshly prepared peptone water. A second dilution was prepared by mixing 25 µL of the yogurt peptone mix with 975 µL of freshly prepared sterile PBS. The samples were incubated for 15 min. at 37°C with 1 µL SYBR green and 5 µL propidium iodine and iced for 1 hour in the dark. 200 µL of dyed yogurt were diluted with 800 µL of PBS and analyzed by flow cytometer (BD Accuri™ C6 Cytometer). Each yogurt sample was run in triplicate on slow speed setting. Flow cytometer parameters were set to differentiate live and dead bacteria based on fluorescence as well as yogurt matrix artifacts. The data was analyzed by a least-squares fit model to test for significance among variables. Results Greek yogurts had significantly higher live and dead bacteria counts compared to regular yogurts. The Greek yogurts differed amongst themselves. Brand 3 had significantly lower live counts than brand 2 and 1. Brand 1 had significantly higher counts of dead bacteria compared to the other two. While differences between Greek yogurt are statistically significant, they are most likely not clinically significant. For the regular yogurt live and dead counts there were no significant differences. No significant differences were observed based on the timing of yogurt sampling or the store the yogurt came from. Conclusions Preparing Greek yogurt involves more straining and whey removal and yields a higher yogurt concentration, so it is no surprise that Greek yogurts have higher bacteria counts. This study demonstrates that when considering yogurt for its probiotic qualities, the most relevant factor is the type of yogurt. Yogurt brand, store, or when it is sampled have little effect on the probiotics count. Funding Sources USU.

Lipid profile and CRP are among the most important inflammatory markers prognosticating cardiovascular diseases. The present study aims to investigate effects of probiotic yogurt drink on lipid profile, CRP and records of normal-weight aerobic athletes. Thirty convenient athletes with similar BMIs (22± 2) were randomly put into two groups of ordinary and probiotic yogurt drinks. Their blood samples were taken before and after the experiment and the CRP and lipid profile were calculated through F and t (Satterwhite and paired) tests. Results revealed that both types of yogurt drink significantly increase HDL and decrease CRP; yet, the decreasing effects of CRP on athletes' records were significantly higher in probiotic group (-28 seconds) compared to the ordinary drink group (-2 seconds). Probiotic yogurt drink has a greater effect on decreasing serum CRP, increasing HDL and VO2MAX and improving athletes' records.DOI: http://dx.doi.org/10.3126/ijls.v9i4.12672

Mestrado em Biotecnologia - Biotecnologia Alimentar
O principal objetivo deste trabalho incide na análise do efeito da alta pressão nas bactérias ácido láticas e probióticas, durante o processo fermentativo de produção de iogurte. Nesse sentido, diversas combinações de pressão/tempo foram testadas e vários parâmetros físico-químicos e microbiológicos foram avaliados. De modo a monitorizar a fermentação lática, mediu-se o pH, a acidez titulável e a concentração de açúcares redutores. Para além disso, efetuou-se ainda a quantificação de D-glucose, L- e D-ácido lático, acetaldeído e etanol na amostra. Por fim, os microrganismos relevantes neste produto (Streptococcus thermophilus, Lactobacillus bulgaricus e Bifidobacterium lactis) foram também quantificados. Numa fase inicial, concluiu-se que os parâmetros de monitorização da fermentação eram claramente afetados pela pressão. Com o aumento da pressão, verificou-se uma menor variação do pH, da acidez titulável e da concentração de açúcares redutores ao longo do tempo, mostrando que a alta pressão reduz a velocidade da fermentação lática, aumentando o tempo de fermentação. A 5 MPa foi ainda possível atingir o pH requerido para que o produto seja classificado como iogurte; por outro lado, a 100 MPa o processo fermentativo não ocorreu. Adicionalmente, algumas amostras foram submetidas a um pré-tratamento sob alta pressão, previamente à fermentação a 0.1 MPa. Os resultados mostram que as bactérias starter não sofreram danos irreversíveis durante o pré-tratamento, uma vez que, posteriormente, estas recuperaram a sua atividade fermentativa. Observou-se que, nas amostras expostas a 100 MPa, a concentração de D-glucose aumentou ao longo do tempo, possivelmente indicando que nestas condições as células expelem D-glucose. Relativamente aos isómeros de ácido lático, verificou-se que, para todas as condições testadas, as amostras apresentavam uma concentração de L-ácido lático superior à do isómero D-. De um modo geral, a concentração de acetaldeído mostrou tendência para aumentar ao longo do tempo de fermentação, atingindo valores de concentração superiores no caso das amostras a 5 MPa. Verificou-se ainda que, quer à pressão atmosférica quer sobre alta pressão, não ocorreu produção significativa de etanol durante a fermentação do iogurte. No que diz respeito à análise microbiológica, concluiuse que a pressão inibiu o crescimento (e causou destruição celular, em alguns casos) dos três microrganismos estudados. Verificou-se que a S. thermophilus corresponde à bactéria com maior resistência à pressão, enquanto a L. bulgaricus é a mais sensível. A B. lactis mostrou capacidade para crescer a 5 MPa, mas sofreu 2 reduções logarítmicas quando exposta a 100 MPa.
The main goal of this work corresponds to the analysis of the effect of high pressure in lactic acid and probiotic bacteria, during yogurt production. To that purpose, different combinations of pressure/time were tested and several physicochemical and microbiological parameters were evaluated. To monitor lactic acid fermentation, pH, titratable acidity and concentration of reducing sugars were measured. In addition, the quantification of D-glucose, L- and Dlactic acid, acetaldehyde and ethanol was also performed, to better understand the implications of high pressure in some biochemical and nutritional yogurt properties. At last, it was also important to evaluate some microbiological parameters, in this case the microbial counts of Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium lactis. Firstly, it was observed that the fermentation monitoring parameters were clearly affected by pressure. With the increasing pressure it was observed a lower variation in pH, titratable acidity and reducing sugars concentration over time, indicating that pressure reduces the lactic acid fermentation rate (and increases the fermentation time). At 5 MPa it was still possible to achieve the pH required to obtain yogurt, while at 100 MPa the fermentation process was ceased. Additionally, some samples were subjected to a high pressure pre-treatment (previously to fermentation at atmospheric pressure) and the results showed that the fermentative cells have not suffered severe damage during the pretreatment, since after that, at atmospheric pressure, its metabolic activity was recovered. It was observed that D-glucose concentration increased over time in samples subjected to 100 MPa, showing that cells are expelling D-glucose (formed by lactose hydrolysis, intracellularly) to the extracellular medium. Relatively to lactic acid isomers it was concluded that, to all different tested pressure conditions, the yogurt samples had a higher concentration of L-lactic acid relatively to the D-isomer. Acetaldehyde content tended to increase over the fermentation time in all evaluated samples, but with a higher rate at 5 MPa. Furthermore, it was verified that there was no ethanol production during yogurt fermentation, neither at atmospheric pressure, nor under high pressure. In the case of microbiological analysis, it was concluded that high pressure inhibited the growth (and caused destruction, in some cases) of all three evaluated microorganisms. It was observed that S. thermophilus corresponds to the most pressure resistant, while in contrast L. bulgaricus is the most pressure sensitive bacteria. B. lactis was capable to grow under 5 MPa, but it was observed a 2 logarithmic reduction at 100 MPa.

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Face ao aumento de peso e ao aparecimento de doenças cardiovasculares na população mundial em decorrência do consumo de alimentos altamente calóricos, o desenvolvimento de alimentos com baixo ou reduzido teor de gordura e ricos em fibras torna-se essencial. Desta forma, este trabalho teve como objetivo o desenvolvimento de iogurte com propriedades funcionais utilizando fibra solúvel e a Bifidumbacterium lactis com efeito probiótico, promovendo a saúde e não a cura de doenças. O processo de fermentação foi preservado até atingir um pH de 4,6 para uma temperatura controlada de 40 °C. Foram realizadas análises físicas e físicoquímicas: cor; viscosidade aparente; pH; acidez expressa em ácido láctico, teor de extrato seco total e desengordurado; teor de gordura do iogurte produzido e o estudo do armazenamento do produto pós-acidificação. Foi determinada a viabilidade das bactérias lácticas tradicionais (Streptococcus thermophilus, Lactobacillus bulgaricus), com combinação com a bactéria probiótica (Bifidobacterium lactis) durante teste de vida útil do produto por quarenta e cinco dias. Foram realizados testes sensoriais de aceitação com provadores treinados. O pH do iogurte produzido foi de 4,45 com viscosidade de 1 minuto e 37 segundos e foi verificado alteração da acidez no 45º dia e pela equipe de degustadores alterou-se o ciclo de vida útil.
In view of the increased weight and cardiovascular diseases in the world population as a result of consumption of high-calorie food, the development of foods with low or reduced fat and high in fiber becomes critical. Thus, this work aimed at the development of functional properties using yogurt with soluble fiber and Bifidumbacterium lactis with probiotic effect, promoting health rather than curing diseases. The fermentation process was maintained until reaching a pH of 4.6 to a controlled temperature of 40°C. Analyses physical and physical-chemical properties: color, viscosity, pH, acidity expressed as lactic acid, content of total solids and degreased;-fat yogurt produced and the study of the storage of the product after acidification. It was determined the viability of traditional lactic bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus) in combination with probiotic bacteria (Bifidobacterium lactis) for testing the product life of forty-five days. Tests were conducted with sensory acceptance trained panelists. The pH of the yoghurt produced with a viscosity of 4.45 was 1 minute and 37 seconds, and change of acidity was observed on the 45th day and by the team of panelists changed cycle life.

Recent years there has been a large increase in the worldwide sales of cultured products containing probiotics. The obstacle in the production of fermented products incubated with probiotic strains is its effect on sensory, chemical and physical properties. This Master´s Thesis investigates how extended storage times in fermentation tank as well as buffer tank during production of probiotic yoghurts affect final product quality. Through experimental studies, maximum storage times for probiotic yoghurts were to be recommended. The study includes analyses of pH, viscosity, stability, acetic acid concentration, microbial viability and sensory evaluations.

Design of experiments (DOE) was used to construct a 3²-factorial design for the experiment where different storage times were tested. The analyses showed that:

• pH decreases with both storage time in fermentation tank and buffer tank.
• Viscosity increases with long storage times in fermentation tank, while it decreases with long storage times in buffer tanks.
• Many samples had a sandy/grainy and slimy texture which could be related to high levels of Bifidobacteria or high fermentation temperatures.
• High levels of acetic acid was found in all samples.
• All measurements data where within the specification limits, whereas no recommendation for maximum storage times during production could be given.

碩士
國立嘉義大學
食品科學系研究所
106
This study investigated the addition of different proportions (0, 6, 9, 12 and 15%) of apple juice concentrate to Lactobacillus plantarum LUC 219 and fermented milk powder. The microorganisms, physicochemical properties and sensory evaluations were stored for 25 days in a 15-hour fermentation and at 4°C for storage, and the feasibility of development into apple yogurt was evaluated. The results showed that after 15 hours of fermentation, the pH value can be reduced to 4.3 or less, the titratable acidity is 0.89±0.01-0.98±0.04%, the viscosity is more than 3700 cp, and the number of lactic acid bacteria is increased to 8.8 log CFU/g or more. After 24 days of storage at 4°C, the number of bacteria decreased slightly, but it was still greater than 108 CFU/mL. The titratable acidity decreased during storage and the pH increased slightly during storage, indicating that these strains did not have post-acid action. Viscosity and off-water significantly increased after 1 day of refrigeration. There was no significant difference in total polyphenol content and hardness between the groups during storage, and 15% of apple yogurt was unable to measure its hardness. The ∆E value was significantly different from the non-addition group after the apple juice concentrate was added, and there was no significant difference between the groups during storage. Interms of sensory evaluation, 12% apple juice concentrate yogurt has the highest degree of acceptance, followed by 9% apple juice concentrate, while 6 and 15% are lower than the non-addition group. Therefore, the results of the study proved that apple yoghurt made from apple juice concentrate can provide yoghurt's new taste and increase the nutritional value of food. It has great potential to develop into a novel fermented food.

碩士
東海大學
畜產與生物科技學系
97
捌、英文摘要 EFFECT OF SWEET POTATO ON PHYSIOCHEMICAL PROPERTIES OF PROBIOTIC YOGHURT Pei-Chi Huang The experiment aimed to discuss effects of sweet potato addition on physiochemical properties of probiotic yoghurt. Lactobacillus bulgaricus BRCR 14009 (LB), Streptococcus thermophilus BCRC 14146 (ST), and four bifidobacteria (Bifidobacterium bifidum BCRC 14146 (B1), Bifidobacterium longum BCRC 14602 (B2), Bifidobacterium bifidum BCRC 14670 (B3), and Bifidobacterium catenulatum BCRC14667 (B4) ) were inoculated in 0% and 5% sweet potato milk respectively, then compared growth activity of starters. 0%, 10%, 15%, and 20% sweet potato paste were added in traditional yoghurt (LB + ST, LS) and four probiotic yoghurts (LSB1, LSB2, LSB3, and LSB4) and physiochemical properties and bacterial viable counts were analyzed during 28 days of storage at 4℃. Sensory evaluation of probiotic yoghurt that contained sweet potato was analyzed to compare acceptability among different sweet potato levels. The result showed that growth activities of ST, LB, B3, and B4 incubated in sweet potato milk were better than control during incubated 12 hours significantly (p < 0.05). Addition of sweet potato in yoghurt could decrease fermentation time about 60 - 120 minutes significantly, and decrease syneresis significantly (p < 0.05), especially for 15% and 20%. Addition of 15% sweet potato in yoghurt could stabilize the viscosity during 28 days of storage at 4℃. Addition of sweet potato in yoghurt could increase bacterial viable counts of probiotic yoghurt in 0 day, and maintained bacterial viable counts 6 Log cfu/g up after 28 days of storage at 4℃. Yoghurt contained 15% and 20% sweet potato had greater acceptability in sensory evaluation. In conclusion, sweet potato can increase the growth activity of starters and decrease fermentation time; it also can improve physiochemical of probiotic yoghurt and create new yoghurt flavor. Key Words: Physiochemical properties, Probiotic, Sweet potato, Yoghurt

碩士
國立臺灣大學
食品科技研究所
94
This study was conducted to investigate the effect of intake probiotic supplement formula containing Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium bifidum, Bifidobacterium breve, Streptococcus thermophilus, Lactococcus lactis, and fructo-oligo-saccharides and yogurt containing Lactobacillus acidophilus, Lactobacillus lactis, Bifidobacterium lactis, and Lactococcus lactis on the changes of intestinal flora, water content, pH values and mutagenicity in healthy adults. Results indicated that ingestion of the probiotic supplement formula significantly increased the colony counts of fecal bifidobacteria (p < 0.01), and decreased the growth of Clostridium perfringens (p < 0.001). These results suggested that the intake of probiotic supplement formula was beneficial in improving the intestinal function. The mutagenic activities of subjects’ fecal extracts against S. typhimurium strains TA98 and TA100 were significantly decreased 48 % (p < 0.001), and 34 % (p < 0.001), irrespectively. These results suggested that the intake of probiotic supplement formula decrease the mutagenicity of mutagens in the intestinal tract. Another result indicated that ingestion of yogurt significantly increased the colony counts of fecal bifidobacteria (p < 0.05) and decreased the growth of Clostridium perfringens (p < 0.05). These results suggested that the intake of yogurt was beneficial in improving the intestinal function. The mutagenic activities of subjects’ fecal extracts against S. typhimurium strains TA98 and TA100 were significantly decreased 41 % (p < 0.05), and 52 % (p < 0.001), irrespectively. These results suggested that the intake of yogurt decrease the mutagenicity of mutagens in the intestinal tract.

博士
靜宜大學
食品營養學系
101
part 1 Today, refined foods and many sugar-containing beverages, make the tooth apt to form the dental plaque, lead to oral cavity disease including dental caries, periodontitis and periodontal disease. The aim of the present study was to investigate the in vitro ability of selected probiotics to inhibit growth and biofilm formation of cariogenic bacterium Streptococcus mutans. In this project, we screened lactic acid bacteria (LAB) strains (n=120) isolated from the healthy human saliva, infant stool and obtained from Bioresources Collection and Research Center (BCRC). The antimicrobial activity of LAB was evaluated using S. mutans strains by agar spot and co-culture method in vitro. We determined the effect of heating and the dilution factors (2- and 4-fold) on the antagonistic activity of LAB. The antagonistic substances in spent culture suspension (SCS) of LAB were precipitated by ammonium sulfate and chloroform extraction to characterization of protein and liphilic fractions. In co-culture method, the results showed that the SCS of heating treatement from three LAB strains had significantly highly antimicrobial activities. LAB strains 13-1 and 13-4 from oral saliva were identified as Lactobacillus pentosus by API 50CHL kit. The other strain was L. crispatus BCRC 14618 (LCR01). The potential antimicrobial substances were produced by L. pentosus 13-4 that might lipophilic proteins. Additionally, we suggested that the mechanism of anti-biofilm formation by Lactobacillus strains is associated with sucrose-dependent cell–cell adhesion and gtfC level of glucosyltransferases (Gtfs) in biofilm. We hope that the native LAB strain screened in this research can be applied as make the resistant decayed tooth products in processing food or chewing gums. part 2 It knows that probiotics can improve the balance of intestinal microflora and enhance the host’s health. Some studies indicated that the high γ- aminobutyric acid (GABA) was produced by the fermentation with lactic acid bacteria (LAB), and GABA also could modulate blood pressure. Laboratory predecessor was to evaluate the high production of GABA of the purple sweet potato yogurt (PSPY) fermented by the multispecises LAB strains that applied to anti-hypertensive effect in vivo. The results showed that the spontaneously hypertensive rats (SHR) decreased systolic blood pressure and diastolic blood pressure after feeding yogurt for 8 weeks. The aim of this study was to further investigate the effects of LAB fermented PSPY on cardiac protection in SHR. Six-week-old male SHR were separated randomly into four groups. They were fed individually with sterile water, captopril and different doses (10% and 100%) of PSPY for 8 weeks. Age-matched, Wistar Kyoto (WKY) rats were used as normal control. The myocardial architecture and key components of the inflammatory, hypertrophic, apoptotic and survival pathway in the excised left ventricle from SHR were measured by histopathological analysis and Western blotting. The major findings of the present study can be summarized as following: (1) PSPY reduced cardiac fibrosis in SHR rats through the suppression of TLR-4-related inflammatory pathway. (2) PSPY might suppress the hypertrophic factors (ANP and BNP) and inhibite both the concentric and eccentric hypertrophy determining molecules (p-PKC-α, CaMKII, and p-ERK5) as well as enhance the p-NFAT-3. (3) the compensative IGFIR and IGFIR-dependent survival signaling components (p-Akt and p-PI3K) were all highly restore enhanced both in SHR-10% and 100% PSPY groups. Therefore, the cardiac apoptotic effects of SHR rats were totally reversed by the orally administration of PSPY. The cardioprotective effect of GABA-riched PSPYcan be attributed to not only antioxidant and antihypertensive properties but also improvement of the cardiac inflammation, hypertrophy and apoptosis in hypertensive rats. We believed that combined orally administration of PSPY with pharmaceutical in hypertensive treatments.

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the health functionalities of kimchi and the probiotic properties of its LAB.

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the health functionalities of kimchi and the probiotic properties of its LAB.