Journal articles: 'Probiotic effect - yogurt'

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Kaur Sidhu, Manwinder, Fengzhi Lyu, Thomas Patrick Sharkie, Said Ajlouni, and Chaminda Senaka Ranadheera. "Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit." Foods 9, no. 9 (August 19, 2020): 1144. http://dx.doi.org/10.3390/foods9091144.

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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.

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Mohan, Anand, Joshua Hadi, Noemi Gutierrez-Maddox, Yu Li, Ivanhoe K. H. Leung, Yihuai Gao, Quan Shu, and Siew-Young Quek. "Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16." Foods 9, no. 1 (January 19, 2020): 106. http://dx.doi.org/10.3390/foods9010106.

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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.

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PESTKA, J. J., C. L. HA, R. W. WARNER, J. H. LEE, and Z. USTUNOL. "Effects of Ingestion of Yogurts Containing Bifidobacterium and Lactobacillus acidophilus on Spleen and Peyer's Patch Lymphocyte Populations in the Mouse." Journal of Food Protection 64, no. 3 (March 1, 2001): 392–95. http://dx.doi.org/10.4315/0362-028x-64.3.392.

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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.

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Dimitrellou, Dimitra, Panagiotis Kandylis, and Yiannis Kourkoutas. "Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts." Foods 8, no. 9 (September 1, 2019): 374. http://dx.doi.org/10.3390/foods8090374.

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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.

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Van Tienen, A., Y. Hullegie, R. Hummelen, J. Hemsworth, J. Changalucha, and G. Reid. "Development of a locally sustainable functional food for people living with HIV in Sub-Saharan Africa: laboratory testing and sensory evaluation." Beneficial Microbes 2, no. 3 (September 1, 2011): 193–98. http://dx.doi.org/10.3920/bm2011.0024.

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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.

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Ghasempour, Zahra, Ehsan Moghaddas Kia, Sahel Golbandi, and Ali Ehsani. "Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach." Nutrition & Food Science 49, no. 1 (February 11, 2019): 158–69. http://dx.doi.org/10.1108/nfs-11-2017-0255.

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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.

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Barengolts, Elena, Emily Smith, Sirimon Reutrakul, Livia Tonucci, and Thunyarat Anothaisintawee. "The Effect of Probiotic Yogurt on Glycemic Control in Type 2 Diabetes or Obesity: A Meta-Analysis of Nine Randomized Controlled Trials." Nutrients 11, no. 3 (March 20, 2019): 671. http://dx.doi.org/10.3390/nu11030671.

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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.

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Ghasemi-Sadabadi, Mohammad, Yahya Ebrahimnezhad, Abdolahad Shaddel-Tili, Vahid Bannapour-Ghaffari, Hashem Kozehgari, and Mirmojtaba Didehvar. "The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens." Archives Animal Breeding 62, no. 1 (June 28, 2019): 361–74. http://dx.doi.org/10.5194/aab-62-361-2019.

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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.

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Mjaaseth, Ulrik, and Michael Lefevre. "Live and Dead Bacteria Counts of Different Yogurts Before and After Expiration." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 762. http://dx.doi.org/10.1093/cdn/nzaa052_031.

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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.

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Salehzadeh, Karim. "The Effects of Probiotic Yogurt Drink on Lipid Profile, CRP and Record Changes in Aerobic Athletes." International Journal of Life Sciences 9, no. 4 (June 5, 2015): 32–37. http://dx.doi.org/10.3126/ijls.v9i4.12672.

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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

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Roslan, I. N. D., N. A. Kamaruding, N. Ismail, and S. Shaharuddin. "Sensory Attributes and Other Properties of Yogurt Fortified with Immobilized Lactobacillus Plantarum and Soybean Residue (Okara)." International Journal of Probiotics and Prebiotics 16, no. 1 (November 8, 2020): 1–6. http://dx.doi.org/10.37290/ijpp2641-7197.16:1-6.

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Yogurt enriched with probiotic bacteria benefits health by strengthening the abdominal ecosystem. A short shelf-life and poor survivability of probiotic in yogurt remains a great problem in production and manufacturing processes. Cell immobilization is believed as a suitable way to lengthen the probiotic survivability and prolong yogurt shelf-life. One of the cheap sources of natural immobilization carrier is okara, a soybean by-product. Due to its overproduction, the okara is becoming a source of pollution. The use of okara as a food additive in dairy products such as yogurt is potentially one strategic approach to minimize pollution. Therefore, this study has evaluated the effect of fortification with increasing concentrations of okara on texture, probiotic survivability, nutritive value, and sensory qualities of yogurt. On day 1, the yogurt fortified with 1% okara was the most preferable to panelists because of its high texture consistency, the lightest color, more sour taste, low sugar and fat contents, and high viability of probiotic bacteria. Based on this finding, we suggested 1% okara is the best formulation for symbiotic yogurt production.

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Delgado, Karina, Carla Vieira, Ilyes Dammak, Beatriz Frasão, Ana Brígida, Marion Costa, and Carlos Conte-Junior. "Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt." Molecules 25, no. 20 (October 12, 2020): 4638. http://dx.doi.org/10.3390/molecules25204638.

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Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. Lactobacillus bulgaricus and Lactobacillus acidophilus LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts.

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Szabó-Fodor, Judit, András Bónai, Brigitta Bóta, Linda Szommerné Egyed, Ferenc Lakatos, Gréta Pápai, Attila Zsolnai, Róbert Glávits, Katalin Horvatovich, and Melinda Kovács. "Physiological Effects of Whey- and Milk-Based Probiotic Yogurt in Rats." Polish Journal of Microbiology 66, no. 4 (December 4, 2017): 483–90. http://dx.doi.org/10.5604/01.3001.0010.7039.

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In an in vitro experiment commercially available probiotic products were tested for the survival of bacteria under conditions of simulated human digestion either when used alone or mixed into yogurt. In the in vivo experiment the effects of feeding a whey- and milk-based yogurt prepared with the probiotic strain showing adequate survival in the in vitro experiment, was measured on body weight, feed con¬sumption and immune response of rats (IgG and IgA level after immunisation), on the composition and volatile fatty acid production of the intestinal microbiota and on the structure of intestinal villi. The Lactobacillus acidophilus (LA-15) strain had inadequate surviving ability in rats. Bifidobacterium animalis ssp. lactis (BB-12) improved the composition of the intestinal microflora, whereas whey-containing product had a mild immunostimulating effect and exerted a favourable influence on the morphology of intestinal villi. The consumption of yogurts increased the depth of crypts in the ileum, which resulted in enhanced secretion and thus softer faeces

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Dias, Sofia Sestito, Damarys de Souza Vergílio, Arthur Marroni Pereira, Suellen Jensen Klososki, Vanessa Aparecida Marcolino, Rayane Monique Sete da Cruz, Giselle Nobre Costa, Carlos Eduardo Barão, and Tatiana Colombo Pimentel. "Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance." Journal of Dairy Research 88, no. 1 (February 2021): 98–104. http://dx.doi.org/10.1017/s0022029921000121.

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AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

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Güzel-Seydim, Zeynep Banu, Merve Dibekci Ece Cagdas, and Atıf Can Seydim. "Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer." Functional Foods in Health and Disease 6, no. 7 (July 30, 2016): 469. http://dx.doi.org/10.31989/ffhd.v6i7.272.

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Fusobacterium nucleatum (ATCC 25586) is an obligate anaerob, gram negative, non-spore former, and pleomorphic bacillus that can cause brain, pleura, lung and liver diseases mainly in the mouth and teeth. It was also noted that F. nucleatum induces fetal death (fetal demise) in pregnant women. Recent studies implicated that F. nucleatum could lead to colon cancer by binding the epithelial tissue. Kefir is originally produced from kefir grains that are actually a mine of probiotics. Fermented dairy products especially kefir and yogurt are significant for functional nutrition. Lactic acid bacteria, acetic acid bacteria and yeasts are embedded in a polysaccharide matrix, called kefiran, in kefir grains. When kefir grains are added to milk and incubated for approximately 22 h at 25°C, microorganisms in the grains continue to proliferate in milk with the production of the functional metabolic compounds. While yogurt has mainly two bacteria, authentic kefir has its characteristic Lactobacillus kefiranofaciens, Lactobacillus kefir and Lactobacillus parakefir in addition to many other types of LAB. Previous studies have indicated that fermented dairy products can cause probiotic effects such as improvement in digestive system health, serum cholesterol reduction, and improvement in lactose tolerance, improved immune function, control of irritable bowel symptoms, as well as anticarcinogenic properties.The aim of this research is to study in vitro the growth of F. nucleatum with fermented dairy products known to have a positive effect on intestinal health and so to investigate the possible inhibition effect of dairy products on this microorganism that is directly related to intestinal cancer. The effect of microflora and metabolites of kefir, yogurt and milk samples against to F. nucleatum were determined with various methods (microflora formation after fermentation, zone inhibition). Kefir samples exhibited distinct inhibitory zone against F. nucleatum after incubation agar plates. In addition, both probiotic bacteria and related pathogen were enumerated after fermentation by adding a certain amount of F. nucleatum pure culture to kefir and yoghurt samples. It was found that number of F. nucleatum decreased depending on kefir and yoghurt concentration produced from kefir grains.Kefir is known to have positive effects on health, especially intestinal health; therefore, these findings are important since inhibition effect of fermented dairy products against a pathogen and possible carcinogen was shown. Regular consumption of natural fermented dairy products especially kefir should be included in a functional diet. It could be promising to investigate with in vivo studies. Keywords: Fuscobacterium nucleatum, pathogen, carcinogen, kefir, kefir grains, antimicrobial, anticancerogen

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Ghasemi, Elnaz, Romina Mazaheri, and Arezoo Tahmourespour. "Effect of Probiotic Yogurt and Xylitol-Containing Chewing Gums on Salivary S Mutans Count." Journal of Clinical Pediatric Dentistry 41, no. 4 (January 1, 2017): 257–63. http://dx.doi.org/10.17796/1053-4628-41.4.257.

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Background and Aims: In addition to improving gastrointestinal health and intestinal microflora, probiotic bacteria have been recently suggested to decrease cariogenic agents in the oral cavity. The aim of this study was to investigate the effects of probiotic yogurt and xylitol-containing chewing gums on reducing salivary Streptococcus mutans levels. Study design: This randomized clinical trial recruited 50 female students with over 105 colony forming units S. mutans per milliliter of their saliva. The participants were randomly allocated to two equal groups to receive either probiotic yogurt containing Lactobacillus acidophilus ATCC 4356 andBifidobacteriumbifidum ATCC 29521 (200 g daily) or xylitol-containing chewing gums (two gums three times daily after each meal; total xylitol content: 5.58 g daily) for three weeks. At baseline and one day, two weeks, and four weeks after the interventions, saliva samples were cultured on mitis-salivarius-bacitracin agar and salivary S. mutans counts were determined. Data were analyzed with independent t-tests, analysis of variance, and Fisher's least significant difference test. Results: In both groups, S. mutans counts on the first day, second week, and fourth weeks after the intervention were significantly lower than baseline values (P < 0.05). The greatest level of reduction in both groups was observed in the second week after the intervention. Moreover, although the reduction was greater in probiotic yogurt consumers, the difference between the two groups was not statistically significant. Conclusion: Probiotic yogurt and xylitol-containing chewing gums seem to be as effective in reduction of salivary S. mutans levels. Their constant long-term consumption is thus recommended to prevent caries.

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Weber, Alison, and Sharareh Hekmat. "The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt." Journal of Food Research 2, no. 2 (March 28, 2013): 136. http://dx.doi.org/10.5539/jfr.v2n2p136.

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This study evaluated the effect of various sweetening agents on sensory properties of probiotic yogurt. The growth and survival of Lactobacillus rhamnosus GR-1 in yogurt was measured at 1, 14 and 28 days of storage. Bacterial growth reached a range of 108-109 Colony Forming Units (CFU) ml-1 over the storage period for six probiotic yogurt samples (0.12% stevia, 0.12% stevia-inulin-chromium (SIC), 1.0% sucralose, 5.0% sucrose, 6.0% xylitol and a control). Sensory panelists (n = 109) used a 9-point hedonic scale and evaluated five sensory characteristics (flavour, appearance, sweetness, texture, and overall quality) of the four sweetened probiotic yogurts (0.12% stevia, 0.12% SIC, 1.0% sucralose and 5.0% sucrose). The sucralose sample was significantly preferred for all five characteristics (P < 0.001) and the sucrose sample was significantly liked more than both the stevia and SIC samples for all characteristics except flavour (P < 0.001). Overall, the stevia sample received higher mean scores than the SIC sample.

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Yuliani, Kartika, Nyoman Kertia, and Lily Arsanti Lestari. "Efek konsumsi yoghurt probiotik terhadap kadar low density lipoprotein pada penyandang diabetes mellitus tipe 2." Jurnal Gizi Indonesia 8, no. 1 (February 6, 2020): 69. http://dx.doi.org/10.14710/jgi.8.1.69-74.

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Background : As one of important markers of cardiovascular complication in patients with type 2 diabetes mellitus, low density lipoprotein (LDL) shall be maintained to be in normal range. Based on previous research, consumption of probiotic yogurt contains Lactobacillus acidophilus and Bifidobacterium animalis subsp. Lactis is presumed can improve LDL in patients with type 2 diabetes mellitus but the scientific evidence is still few.Objectives: To investigate the effect of probiotic yogurt on LDL in patients with type 2 diabetes.Methods: This study was double blinded randomized controlled trial which was conducted on 32 patientss with type 2 diabetes mellitus. Subjects were divided randomly into 2 groups and given 4 weeks intervention. Subjects in control group were given conventional yogurt while subjects in intervention group were given probiotic yogurt contains L. acidophilus LA5 and B. animalis subsp. Lactis Bb12. Food intake data was collected 4 times using 24-hour recall method during intervention period. LDL of subjects was measured before and after intervention.Results: There was no significant difference between LDL before and after intervention in control group (128 – 148.5 mg/dL) and intervention group (130 – 120.5 mg/dL). Meanwhile, LDL after intervention in control group and intervention group were significantly different (p<0.05). LDL between energy and macronutrients intake categories were not significantly different.Conclusion: Probiotic yogurt has a better LDL reduction effect in patients with type 2 diabetes mellitus than conventional yogurt, although the reduction is not significant.

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Mahmoudi, Parva, Zhaleh Khoshkhoo, Afshin Akhondzadeh Basti, Peyman Mahasti Shotorbani, and Ali Khanjari. "Effect of Bunium persicum essential oil, NaCl, Bile Salts, and their combinations on the viability of Lactobacillus acidophilus in probiotic yogurt." Quality Assurance and Safety of Crops & Foods 13, no. 1 (January 12, 2021): 37–48. http://dx.doi.org/10.15586/qas.v13i1.858.

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The probiotic yogurt, with additional essential oil researches, has increased recently. Bunium persicum Boiss is a critical medicinal wild growing plant in Iran dry areas. In this study, Lactobacillus acidophilus was exposed to stress with B. persicum essential oil (BEO), NaCl, bile salts, and their combinations by 50 minimum inhibitory concentration (MIC) and then inoculated to the yogurt samples, which were stored at 4°C for 28 days. Indepen-dent parameters in this article are BEO 500 and 1000 ppm that the physicochemical, sensory properties, and L. acidophilus of viability in yogurt samples were assessed within the time. A steady increase in syneresis percent-age and acidity was observed, while pH values were reduced in all samples. The L. acidophilus survival decreased during storage time in all treatments. In addition, sensory scores showed a reduction trend in the samples. The survival rate of probiotic bacteria is also impacted by redox potential. Increasing the oxidation and resuscitation potential and increasing the hydrogen peroxide concentration due to the bacteria metabolic activity are among the factors that reduce the probiotic bacteria population in yogurt during storage. The most viability of L. acidophilus under stress with BEO compared with other stress treatments may be due to slight changes in pH during this period than in the stress treatments. Generally, it can be argued that the usage of BEO, NaCl, and bile salts at a MIC of 50% in yogurt stored in the refrigerator for 21 days provided a suitable environment for the storage and transmission of L. acidophilus, as recommended to the consumer and, therefore, the current results confirmed that the addition of probiotic and these materials improved the physicochemical and sensory characteristics of yogurt.

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Syafa, Zafira, Fauziatul Khusna, and Sania Rahmatika. "Consuming Probiotic Foods Copes with Stress in The Pandemic Era." Journal of Health Sciences 14, no. 3 (August 29, 2021): 181–86. http://dx.doi.org/10.33086/jhs.v14i3.2018.

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One of the problems facing today is the Covid-19 pandemic. This problem has an impact on health, economic, social, religious, and psychological aspects. Psychological issues include anxiety and stress. The authors suggest consuming probiotic foods such as tempeh and yogurt to cope with stress Probiotics contain bacteria in the intestines having an essential role in brain function, stress, and neurodevelopmental disorders. In addition, it has a beneficial effect on physical and psychological health.

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Zare Javid, Ahmad, Essam Amerian, Leila Basir, Alireza Ekrami, Mohammad Hosein Haghighizadeh, and Leila Maghsoumi-Norouzabad. "Effects of the Consumption of Probiotic Yogurt Containing Bifidobacterium lactis Bb12 on the Levels of Streptococcus mutans and Lactobacilli in Saliva of Students with Initial Stages of Dental Caries: A Double-Blind Randomized Controlled Trial." Caries Research 54, no. 1 (December 10, 2019): 68–74. http://dx.doi.org/10.1159/000504164.

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Dental caries, caused by oral microbiota, is one of the most common human diseases. The present study aimed to investigate the effect of consumption of probiotic yogurt containing Bifidobacterium lactis Bb12 on salivary Streptococcus mutans and lactobacilli in students with initial stages of dental caries. In this double-blind randomized placebo-controlled clinical trial, 66 students (18–30 years) with initial stages of dental caries were selected and randomly assigned into 2 groups: the intervention group received 300 g/day of probiotic yogurt and the control group received 300 g/day of conventional yogurt for 2 weeks. An unstimulated fasting saliva sample was collected pre- and post-intervention. Bacterial counting was performed for salivary S. mutans and lactobacilli. A significant reduction in salivary S. mutans and lactobacillus counts was observed in the intervention group compared to their baseline and compared to the control group. In conclusion, it is suggested that the consumption of probiotic yogurt containing B. lactis Bb12 may modify the oral biofilm.

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Dimitrellou, Dimitra, Nikoletta Solomakou, Evangelos Kokkinomagoulos, and Panagiotis Kandylis. "Yogurts Supplemented with Juices from Grapes and Berries." Foods 9, no. 9 (August 21, 2020): 1158. http://dx.doi.org/10.3390/foods9091158.

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Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices (blueberry, aronia, and grape) were supplemented into yogurt as functional ingredients. The main physicochemical characteristics (pH, reducing sugars, acidity, color, and syneresis), total phenolic content, antioxidant activity, and viability of yogurt starters were monitored during production and storage. The use of juices had no significant effect on milk acidification rate and on the main physicochemical characteristics of yogurts, while resulted in increased red color. Total phenolic content increased from 30 to 33% (grape and aronia) and up to 49% (blueberry), while similar results were observed in antioxidant activity. Similar values of syneresis were presented in all yogurts, probably due to exopolysaccharide producing starter culture. Streptococcus thermophilus retained high viable counts during storage especially in yogurts with fruit juices (>108 cells g−1) revealing a possible prebiotic effect of juices. The results obtained from this study show that fruit juices (aronia, blueberry, and grape) have potential to be used in yogurt production in order to optimize the benefits of probiotic products with high phenolic compound intake.

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Nuriannisa, Farah, Nyoman Kertia, and Lily Arsanti Lestari. "Efek konsumsi yogurt terhadap glukosa darah puasa pada penyandang diabetes melitus tipe 2." Jurnal Gizi Indonesia 8, no. 1 (February 6, 2020): 40. http://dx.doi.org/10.14710/jgi.8.1.40-44.

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Background: Generally, patients with type 2 diabetes mellitus (T2D) have dysbiosis condition. Dysbiosis can increase oxidative stress that leads to hyperglycemia. Previous researches showed that yogurt consumption can reduce blood glucose in T2D, so it can be used as an alternative healthy snack for T2D patients.Objectives: To investigate the effects of probiotic and conventional yogurt with dosage 100ml/day on fasting blood glucose (FBG) in T2D patientsMethods: Randomized controlled trial, double blind with pre-post group design. The 30 T2D patients from 3 publics health centre in Yogyakarta, were assigned to two groups. Each group, either control or intervention group, received 100 ml/d of yogurt for 4 weeks. FBG samples was assessed before and after intervention periodResults: FBG significantly decreased in both group, which was -27 mg/dL in control group (p<0.05) and -19 mg/dL in intervention group (p<0.05). No significant difference in FBG change between intervention and control group, but control group has greater reduction in FBG compared to intervention group. Conclusion: Conventional yogurt has no significant difference effect in FBG change compared to probiotic yogurt.

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Silva, Francyeli Araújo, Maria Elieidy Gomes de Oliveira, Rossana Maria Feitosa de Figueirêdo, Karoliny Brito Sampaio, Evandro Leite de Souza, Carlos Eduardo Vasconcelos de Oliveira, Maria Manuela Estevez Pintado, and Rita de Cássia Ramos do Egypto Queiroga. "The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt." Food & Function 8, no. 6 (2017): 2121–32. http://dx.doi.org/10.1039/c6fo01795a.

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Silalahi, Jansen, Darshieny Nadarason, and Yosy C. E Silalahi. "THE EFFECT OF STORAGE CONDITION ON ANTIOXIDANT ACTIVITY OF PROBIOTICS IN YOGURT DRINKS." Asian Journal of Pharmaceutical and Clinical Research 11, no. 12 (December 7, 2018): 280. http://dx.doi.org/10.22159/ajpcr.2018.v11i12.28156.

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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.

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Dąbrowska, Anna, Konrad Babij, Marek Szołtysik, and Józefa Chrzanowska. "Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage." Postępy Higieny i Medycyny Doświadczalnej 71 (November 22, 2017): 0. http://dx.doi.org/10.5604/01.3001.0010.5866.

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The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

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Banach, Katarzyna, Paweł Glibowski, and Paulina Jedut. "The Effect of Probiotic Yogurt Containing Lactobacillus Acidophilus LA-5 and Bifidobacterium Lactis BB-12 on Selected Anthropometric Parameters in Obese Individuals on an Energy-Restricted Diet: A Randomized, Controlled Trial." Applied Sciences 10, no. 17 (August 23, 2020): 5830. http://dx.doi.org/10.3390/app10175830.

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Previous studies using probiotics have shown strain-dependent effects on body mass index (BMI), body mass, or fat mass (FM). The aim of this study was to evaluate how the addition of yogurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12 strains to a diet plan affects selected anthropometric parameters in obese people on an energy-restricted diet. Fifty-four subjects aged 20–49 (34.52 ± 9.58) years were included in this study. The recruited subjects were assigned to two subgroups: consuming probiotic yogurt along with a hypocaloric diet (GP) (n–27) or the same diet but without an intentional introduction of yogurt (GRD) (n–27) for 12 weeks. Both GP and GRD decreased body weight, BMI, fat mass and visceral fat by 5.59 kg and 4.71 kg, 1.89 and 1.61 kg/m2, 4.80 kg and 4.07 kg, and 0.68 and 0.65 L, respectively, although the obtained differences were not significant. Analysis of GP and GRD results separately at the beginning and end of the intervention showed that fat loss was substantial in both groups (p < 0.05). Consumption of yogurt containing LA-5 and BB-12 does not significantly improve anthropometric parameters in obese patients.

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Hussein, Zeinab El Hajj, Jiuliane Martins Silva, Eloize Silva Alves, Matheus Campos Castro, Cintia Stefhany Ripke Ferreira, Marina Lima Crepaldi Chaves, Andressa Rafaella da Silva Bruni, and Oscar Oliveira Santos. "Technological advances in probiotic stability in yogurt: a review." Research, Society and Development 10, no. 12 (September 26, 2021): e449101220646. http://dx.doi.org/10.33448/rsd-v10i12.20646.

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Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consumed in adequate amounts. Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging). However, to preserve the probiotics stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 109 CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing the flavor, from the production stage until the delivery of these in the gastrointestinal tract. Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.

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Companys, Judit, Laura Pla-Pagà, Lorena Calderón-Pérez, Elisabet Llauradó, Rosa Solà, Anna Pedret, and Rosa M. Valls. "Fermented Dairy Products, Probiotic Supplementation, and Cardiometabolic Diseases: A Systematic Review and Meta-analysis." Advances in Nutrition 11, no. 4 (April 11, 2020): 834–63. http://dx.doi.org/10.1093/advances/nmaa030.

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ABSTRACT Fermented dairy foods (FDFs) and probiotics are promising tools for the prevention and management of cardiometabolic diseases (CMDs), respectively. The relation between the regular consumption of FDFs and CMD risk factors was assessed by prospective cohort studies (PCSs), and the effect of probiotic supplementation added into a dairy matrix on CMD parameters was evaluated by randomized controlled trials (RCTs). Moreover, the effects of probiotic supplementation added into a dairy matrix were compared with those administered in capsule/powder form. Twenty PCSs and 52 RCTs met the inclusion criteria for the systematic review and meta-analysis. In PCSs, fermented milk was associated with a 4% reduction in risk of stroke, ischemic heart disease, and cardiovascular mortality [RR (95% CI); 0.96 (0.94, 0.98)]; yogurt intake was associated with a risk reduction of 27% [RR (95% CI); 0.73 (0.70, 0.76)] for type 2 diabetes (T2D) and 20% [RR (95% CI); 0.80 (0.74, 0.87)] for metabolic syndrome development. In RCTs, probiotic supplementation added into dairy matrices produced a greater reduction in lipid biomarkers than when added into capsules/powder in hypercholesterolemic subjects, and probiotic supplementation by capsules/powder produced a greater reduction in T2D biomarkers than when added into dairy matrices in diabetic subjects. Both treatments (dairy matrix and capsules/powder) resulted in a significant reduction in anthropometric parameters in obese subjects. In summary, fermented milk consumption is associated with reduced cardiovascular risk, while yogurt intake is associated with a reduced risk of T2D and metabolic syndrome development in the general population. Furthermore, probiotic supplementation added into dairy matrices could be considered beneficial for lowering lipid concentrations and reducing anthropometric parameters. Additionally, probiotic capsule/powder supplementation could contribute to T2D management and reduce anthropometric parameters. However, these results should be interpreted with caution due to the heterogeneity of the studies and the different probiotic strains used in the studies. This trial is registered with PROSPERO (CRD42018091791) and the protocol can be accessed at http://www.crd.york.ac.uk/PROSPERO/display_record.php?ID=CRD42018091791.

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Farias, Paige, and Kathleen Melanson. "Cross Sectional Analysis of the Effect of Yogurt and Fiber Consumption on BMI, Blood Pressure, and Lipids in College Students." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 750. http://dx.doi.org/10.1093/cdn/nzaa052_019.

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Abstract Objectives Results from recent studies suggest that maintaining a healthy gut microbiome is important for predicting health outcomes using biomarkers such as BMI, blood pressure, glucose, and lipids. College-aged students are an important population to consider as they are at a crucial stage in developing eating habits, including consumption of probiotic-rich, fermented foods and prebiotic fermentable nutrients. We hypothesize that yogurt consumption and fiber consumption will beneficially impact these outcomes and we explored a possible interaction. Methods In a cross-sectional design, 497 college students (76% female; 19.5 ± 3.62 yr; BMI 23.94 ± 4.72 kg/m2) enrolled in a general nutrition course completed the Dietary History Questionnaire II. Height and weight were measured, along with blood pressure with an electronic sphygmomanometer. Fasting blood glucose and lipids were measured with Cholestech. Median splits were used for yogurt (.05 cups/day) and fibers (18.71 grams/day) intakes. Analysis of Variance (ANOVA) was used to examine relationships of yogurt consumption and fiber consumption separately with BMI, blood pressure, and blood lipids. ANCOVA was used to control for added sugars intakes. To test for interactions between yogurt and fibers, 2 × 2 ANOVA and ANCOVA were used. Data are expressed as means ± standard deviations. Results Of the 497 students, 48% reported lower yogurt consumption while 50% reported lower fiber consumption. Univariate-measures analysis indicated a significant effect of higher yogurt consumption on BMI (P = .037), blood glucose (P = .048), and diastolic blood pressure (P = .035) while higher fiber consumption showed a significant effect on total cholesterol (P = .011), HDL (P = .045), and triglycerides (P = .006). LDL was not significantly impacted (P = .069). No significance differences were reported within interactions (P > .05). Conclusions Higher yogurt consumption was associated with lower BMI, blood glucose, and diastolic blood pressure, while higher fiber consumption was associated with beneficial effects on lipids. Lack of interaction between yogurt and fibers may be related to a low yogurt intake in this population. These findings may promote further research focusing on synbiosis to examine the impact of fiber when consumed conjunctively with probiotic foods. Funding Sources There was no external funding for this study.

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Soni, Richa, Nayan K. Jain, Vidhi Shah, Jinal Soni, Dipali Suthar, and Priyal Gohel. "Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties." Journal of Food Science and Technology 57, no. 6 (January 14, 2020): 2038–50. http://dx.doi.org/10.1007/s13197-020-04238-3.

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Sandi, Indah Maydila, Hafni Bachtiar, and Hidayati Hidayati. "PERBANDINGAN EFEKTIVITAS DAYA HAMBAT DADIH DENGAN YOGURT TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTAN." B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah 2, no. 2 (November 10, 2018): 88–94. http://dx.doi.org/10.33854/jbdjbd.9.

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Dadih and yoghurt are functional food products that gives health benefits because it contains probiotic bacteria. Lactic acid bacteria in probiotic foods can produce antimicrobial lsubstrates, organicacids, ethanol, hydrogenperoxide, andbacteriocins. Streptococcus mutans is a gram-positive coccibacteria that became a major factor of caries. The aim of this reseacrh is to determine the effective ness differences between dadih and yoghurt to inhibit growth of Streptococcus mutans. This research is a laboratory experimental with well agar diffusion method on blood agar as a medium to see a inhibition zone by antimicrobial activity. This research used 36 well-agar which contains 50 μl of dadih and 50 μl yoghurt respectively. Result showed that mean rank of dadih’s inhibition zone is 12,75 mean while yoghurt’s inhibition zone is 24,25. Mann-Whitney test showed that p value=0,001. There was a significant inhibition effect between dadih and yoghurt on growth of Streptococcus mutans.It concluded that dadih and yoghurt have an antimicrobial effect to inhibit growth of Streptococcus mutans. Daily consumption of probiotic foods gives benefit for oral health.

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EL-Bayoumi, Mervat M. "Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil." European Journal of Agriculture and Food Sciences 3, no. 4 (August 31, 2021): 96–101. http://dx.doi.org/10.24018/ejfood.2021.3.4.344.

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The purpose of this study was investigating the antibacterial effects of olive oil supplemented to cheese yoghurt made from Barki sheep milk, on the growth of some probiotic bacterial strains (Bifidobacterium bifidum (ATCC15708), Lactobacillus acidophilus (ATCC4356), Lactobacillus delbrueckii spp. bulgaricus (ATCC7995) and Streptococcus thermophilus (DSM20259) as well as some pathogenic bacterial strains. Results showed that olive oil (1%) had no effect on the growth of all probiotic bacterial strains used in Barki cheese yoghurt making. No yeasts, moulds, Enterobacteria spp and Staphylococcus spp were detected in cheese yoghurt containing olive oil (1%) through the entire storage period (21days). However, control treatment had Yeast and Moulds at the end of storage period. When four strains of pathogens were added to cheese yoghurt containing different probiotic bacteria and supplemented with olive oil (1%) then stored at 5C for 72hours, results revealed that E. coil (ACCT8739) was the most sensitive microorganism while, Staphylococcus aureus (ATCC6538) was the most resistant one. The antibacterial activity of cheese yoghurt supplemented with olive oil (1%) was higher than control treatment because olive oil supported the growth of Lactic acid bacteria. From these results, it is recommended that olive oil (1%) can be used as a natural and safe anti-microbial substance in Barki cheese yoghurt and other dairy products, and olive oil may well have the beneficial role in promoting probiotic bacteria and inhibiting harmful bacteria.

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Azrina Azlan, Amin Ismail*, Sadeq Hasan Al-Sheraji,. "Hypocholestorolemic effects of probiotic yoghurts." Innovative Journal of Medical and Health Science 9, no. 2 (February 28, 2019): 279–89. http://dx.doi.org/10.15520/ijmhs.v9i2.2446.

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Cardiovascular disease is one of the most important reasons of death in the world and high levels of cholesterol is concerned as an essential risk factor for cardiovascular disease, thus a decrease in serum cholesterol levels can decrease cardiovascular disease. One preventative approaches for reduction of serum cholesterol levels could be caused by consumption of yoghurt containing probiotic bacteria. Probiotics are live microorganisms that provide health benefits when ingestion. There are a big number of probiotics presently utilized and accessible in dairy fermented foods, particularly in yogurts. Lactic acid bacteria represent a varied group of organisms given significant benefits to people, some as usual population of the intestinal area. This review presents relevant information on probiotics such as the definitions and characteristics of probiotic bacteria, their utilization in yogurt preparations, and the claimed benefits of the ingestion of these bacteria, particularly on lowering hypercholesterol.

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Anuyahong, Tanisa, Charoonsri Chusak, Thavaree Thilavech, and Sirichai Adisakwattana. "Postprandial Effect of Yogurt Enriched with Anthocyanins from Riceberry Rice on Glycemic Response and Antioxidant Capacity in Healthy Adults." Nutrients 12, no. 10 (September 24, 2020): 2930. http://dx.doi.org/10.3390/nu12102930.

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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.

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Ramasubramanian, L., C. Restuccia, and H. C. Deeth. "Effect of Calcium on the Physical Properties of Stirred Probiotic Yogurt." Journal of Dairy Science 91, no. 11 (November 2008): 4164–75. http://dx.doi.org/10.3168/jds.2008-1354.

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Dewi, E. N., and L. Purnamayati. "Characterization of Caulerpa racemosa yogurt processed using Lactobacillus bulgaricus and Streptococcus thermophilus." Food Research 5, S3 (July 28, 2021): 54–61. http://dx.doi.org/10.26656/fr.2017.5(s3).008.

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Lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus in yogurt maintains the balance of the intestinal microflora by suppressing the growth of harmful bacteria. Dietary fibre and functional compounds in probiotic drinks also have a good effect on health. The modification of low-fat probiotic drinks is a value-added product and can be classified as a healthy drink. Caulerpa racemosa is a Chlorophyceae seaweed with high food fibre and functional compounds, including phenolic and chlorophyll as antioxidants. This study aimed to determine the effect of different lactic acid bacteria on the characteristics of the probiotic drink products by combining C. racemosa with low-fat cow’s milk. C. racemosa and low-fat cow’s milk with a ratio of 3:4 was fermented with Lactobacillus bulgaricus (A), Streptococcus thermophilus (B), and a combination of both (C). The products were analysed for protein and fat content, dietary fibre, total phenolic content, antioxidants activity, total lactic acid bacteria, total acid, pH, and with a sensory test for consumer preference. The addition of the different lactic acid bacteria had effects on the fat, antioxidants, dietary fibre, and total acid contents, while protein and total phenolic contents were not significantly different. The combination of L. bulgaricus and S. thermophilus produced a probiotic drink with the lowest amount of dietary fibre (1.27%) and total acid (0.64%), with antioxidant activity IC50 of 183.57 ppm and total phenolic content of 0.11 mg GAE/g. The preference test showed that the panellists preferred yogurt fermented with L. bulgaricus and S. thermophilus for its aroma, texture, and colour.

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Palaria, Amrita, Ivy Johnson-Kanda, and Daniel J. O'Sullivan. "Effect of a Synbiotic Yogurt on Levels of Fecal Bifidobacteria, Clostridia, and Enterobacteria." Applied and Environmental Microbiology 78, no. 4 (November 18, 2011): 933–40. http://dx.doi.org/10.1128/aem.05848-11.

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ABSTRACTWhile ingestion of synbiotic yogurts containingBifidobacterium animalissubsp.lactisand inulin is increasing, their effect on certain microbial groups in the human intestine is unclear. To further investigate this, a large-scale, crossover-design, placebo-controlled study was utilized to evaluate the effect of a synbiotic yogurt containingB. animalissubsp.lactisBb-12 and inulin on the human intestinal bifidobacteria, clostridia, and enterobacteria. Fecal samples were collected at 14 time points from 46 volunteers who completed the study, and changes in the intestinal bacterial levels were monitored using real-time PCR. Strain Bb-12 could not be detected in feces after 2 weeks of washout. A live/dead PCR procedure indicated that the Bb-12 strain detected in the fecal samples was alive. A significant increase (P< 0.001) in the total bifidobacterial numbers was seen in both groups of subjects during the final washout period compared to the prefeeding period. This increase in total bifidobacteria corresponded with a significant decrease (P< 0.05) in numbers of clostridia but not enterobacteria. No significant differences in numbers of bifidobacteria, clostridia, or enterobacteria were observed between the probiotic and placebo groups during any of the feeding periods. However, subgrouping subjects based on lower initial bifidobacterial numbers or higher initial clostridial numbers did show corresponding significant differences between the synbiotic yogurt and placebo groups. This was not observed for a subgroup with higher initial enterobacterial numbers. While this synbiotic yogurt can increase bifidobacterial numbers and decrease clostridial numbers (but not enterobacterial numbers) in some individuals, it cannot modulate these microbial groups in the majority of individuals.

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Nazhand, Amirhossein, Eliana B. Souto, Massimo Lucarini, Selma B. Souto, Alessandra Durazzo, and Antonello Santini. "Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics." Beverages 6, no. 2 (April 20, 2020): 26. http://dx.doi.org/10.3390/beverages6020026.

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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Ataie-Jafari, Asal, Bagher Larijani, Hamid Alavi Majd, and Farideh Tahbaz. "Cholesterol-Lowering Effect of Probiotic Yogurt in Comparison with Ordinary Yogurt in Mildly to Moderately Hypercholesterolemic Subjects." Annals of Nutrition and Metabolism 54, no. 1 (2009): 22–27. http://dx.doi.org/10.1159/000203284.

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Kuo, Chao-Hung, Sophie S. W. Wang, Chien-Yu Lu, Huang-Ming Hu, Fu-Chen Kuo, Bi-Chuang Weng, Chun-Chieh Wu, et al. "Long-Term Use of Probiotic-Containing Yogurts Is a Safe Way to PreventHelicobacter pylori: Based on a Mongolian Gerbil's Model." Biochemistry Research International 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/594561.

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Background. The suppression ofHelicobacter pylori(H. pylori) decreasesH. pylori-related diseases. The probiotics have an inhibitory effect onH. pylori.Aim. We investigated the effects of long-term use of yogurt onH. pyloribased on Mongolian gerbils’ model.Materials and Methods. Yogurt (containing a supplement ofLactobacillus acidophilus, Bifidobacterium lactis, etc.) was used. Forty-six gerbils were divided into five groups. All groups were inoculated withH. pylorifor 5 to 8 weeks. The yogurt was given as follows: Group (Gr.) A: from 1st to 4th week; Gr. B from 5th to 8th week; Gr. C: from 17th week to sacrifice; Gr. D: from 5th week to sacrifice. Gerbils were sacrificed on the 52nd week. Histology was evaluated according to the Sydney system.Results. The positive rates ofH. pyloriwere 60% (Gr. A), 75% (Gr. B), 67% (Gr. C), 44% (Gr. D), and 100% (Gr. E). Gr. D showed lower inflammatory score. Only Gr. E (60%) had intestinal metaplasia. Gr. D showed higher IL-10 and lower TNF-αexpression than Gr. E.Conclusion.Long-term intake of yogurt could decreaseH. pyloriinfection. The long-term use of yogurt would be an alternative strategy to manageH. pyloriinfection.

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Arora, Tulika, Jelena Anastasovska, Glen Gibson, Kieran Tuohy, Raj Kumar Sharma, Jimmy Bell, and Gary Frost. "Effect ofLactobacillus acidophilusNCDC 13 supplementation on the progression of obesity in diet-induced obese mice." British Journal of Nutrition 108, no. 8 (January 31, 2012): 1382–89. http://dx.doi.org/10.1017/s0007114511006957.

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There is an increased interest in investigating the relationship between the gut microbiota and energy homeostasis. Probiotics are health beneficial microbes mainly categorised under the genusLactobacillusandBifidobacterium, which when administered in adequate amounts confer health benefits to the host, and have been implicated in various physiological functions. The potential role of probiotics in energy homeostasis is a current and an emerging area of research. In the present study,Lactobacillus acidophilusNCDC 13 was used to evaluate its anti-obesity potential in diet-induced obese (C57BL/6) mice. The probiotic bacterial culture was administered in Indian yogurt preparation called ‘dahi’, prepared using native starter cultures, and compared with control dahi containing only dahi starter cultures. The dietary intervention was followed for 8 weeks, and whole-body fat composition, and liver and muscle adiposity were measured using MRI. Changes in gut microbiota were assessed by fluorescentin situhybridisation in faeces and caecal contents. The feeding of the probiotic brought no changes in body-weight gain, food and dahi intake when compared with the control dahi-fed animals. No significant changes in body fat composition, liver and muscle adiposity were also observed. At the end of the dietary intervention, a significant increase (P < 0·05) in the number of totalBifidobacteriumwas observed in both faeces and caecal contents of mice as a result of probiotic dahi administration. Thus,L. acidophilusNCDC 13 supplementation could be beneficial in shifting the gut microbiota balance positively. However, its anti-obesity potential could not be established in the present study and warrants further exploration.

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Falah, Fereshteh, Alireza Vasiee, Farideh Tabatabaee Yazdi, and Behrooz Alizadeh Behbahani. "Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product." BioMed Research International 2021 (August 12, 2021): 1–9. http://dx.doi.org/10.1155/2021/1057531.

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Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% ( w / v ) inulin has been investigated. The yogurt was fermented with Lactobacillus brevis PML1 derived from Tarkhineh, an Iranian cereal-dairy fermented food. Furthermore, the physicochemical properties, antioxidant activity, sensory attributes, and microbial viability properties were investigated on the 0th, 7th, and 14th days of storage after fermentation. The viable cells of L. brevis PML1 reached 108 CFU/g, and the product resisted to simulated digestive juices. Moreover, the synbiotic yogurt impressively increased the production of antimicrobial compounds and had the most profound antimicrobial effect on S. typhimurium. The physiochemical properties were in the normal range, and the fat content of the synbiotic yogurt was reduced remarkably. The antioxidant capacity of the fermented yogurt was significantly increased ( p < 0.05 ), which was equal to those of DPPH ( 69.18 ± 1.00 % ) and BHA ( 89.16 ± 2.00 % ). The viability of L. brevis PML1 was increased during storage. Sensory analysis showed that there were significant differences in terms of the impressive parameters between the samples and the control ( p < 0.05 ). Addition of 2.5% inulin not only improved the physical properties but also retained the viability of the probiotic after 14 days of storage, in addition to the viability of L. brevis with a viability count above 6 log CFU/g in the yogurt. Therefore, a novel synbiotic product containing L. brevis PML1, which can exert the desired properties, can be used as a suitable carrier for the delivery of the probiotic strain, exerting its beneficial health effects.

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Olivares, Mónica, Ma Paz Díaz-Ropero, Nuria Gómez, Saleta Sierra, Federico Lara-Villoslada, Rocío Martín, Juan Miguel Rodríguez, and Jordi Xaus. "Dietary deprivation of fermented foods causes a fall in innate immune response. Lactic acid bacteria can counteract the immunological effect of this deprivation." Journal of Dairy Research 73, no. 4 (September 21, 2006): 492–98. http://dx.doi.org/10.1017/s0022029906002068.

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Extrinsic factors such as maternal microbiota, bacterial load of the environment, diet and medication modulate the intestinal microbiota. Maturation and function of the immune system is influenced by established gut microbiota. In this work we describe the immunological effects of the dietary deprivation of fermented foods of healthy volunteers. Significant decreases in faecal lactobacillus and total aerobes counts and concentration of short chain fatty acids were observed following deprivation of fermented food of the normal diet. Moreover, a decrease in phagocytic activity in leukocytes was observed after two weeks of restricted diet. Therefore, the dietary deprivation of fermented foods could induce a decrease in innate immune response that might affect the capacity to respond against infections. The ingestion of a probiotic product containing the strains Lactobacillus gasseri CECT5714 and Lactobacillus coryniformis CECT5711 or a standard yogurt containing a conventional starter Lactobacillus delbrueckii sp. bulgaricus counteracted the fall in the immune response, although the probiotic product was more effective than the standard yogurt.

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., Asad Sultan, F. R. Durrani ., S. M. Suhail ., M. Ismail ., Z. Durrani ., and Naila Chand . "Comparative Effect of Yogurt as Probiotic on the Performance of Broiler Chicks." Pakistan Journal of Biological Sciences 9, no. 1 (December 15, 2005): 88–92. http://dx.doi.org/10.3923/pjbs.2006.88.92.

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Bisanz, Jordan E., Megan K. Enos, George PrayGod, Shannon Seney, Jean M. Macklaim, Stephanie Chilton, Dana Willner, et al. "Microbiota at Multiple Body Sites during Pregnancy in a Rural Tanzanian Population and Effects of Moringa-Supplemented Probiotic Yogurt." Applied and Environmental Microbiology 81, no. 15 (May 15, 2015): 4965–75. http://dx.doi.org/10.1128/aem.00780-15.

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ABSTRACTThe nutritional status of pregnant women is vital for healthy outcomes and is a concern for a large proportion of the world's population. The role of the microbiota in pregnancy and nutrition is a promising new area of study with potential health ramifications. In many African countries, maternal and infant death and morbidity are associated with malnutrition. Here, we assess the influence of probiotic yogurt containingLactobacillus rhamnosusGR-1, supplemented with Moringa plant as a source of micronutrients, on the health and oral, gut, vaginal, and milk microbiotas of 56 pregnant women in Tanzania. In an open-label study design, 26 subjects received yogurt daily, and 30 were untreated during the last two trimesters and for 1 month after birth. Samples were analyzed using 16S rRNA gene sequencing, and dietary recalls were recorded. Women initially categorized as nourished or undernourished consumed similar calories and macronutrients, which may explain why there was no difference in the microbiota at any body site. Consumption of yogurt increased the relative abundance ofBifidobacteriumand decreasedEnterobacteriaceaein the newborn feces but had no effect on the mother's microbiota at any body site. The microbiota of the oral cavity and GI tract remained stable over pregnancy, but the vaginal microbiota showed a significant increase in diversity leading up to and after birth. In summary, daily micronutrient-supplemented probiotic yogurt provides a safe, affordable food for pregnant women in rural Tanzania, and the resultant improvement in the gut microbial profile of infants is worthy of further study.

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Eden, Ece, Aslı Topaloğlu, Funda Özgenç, Güzide Aksu, and Ecem Ergin. "Effect of Short-term Probiotic Yogurt Consumption on Caries Risk Factors in Infants." Journal of Pediatric Research 6, no. 1 (March 1, 2019): 12–17. http://dx.doi.org/10.4274/jpr.galenos.2018.62681.

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Tajalli, Faezeh, Mahboobeh Sarabi Jamab, Nasim Adibpour, Masoumeh Mehraban Sangatash, and Reza Karazhyan. "Evaluation of Lactobacillus rhamnosus Effect on the Aflatoxin M1 Reduction in Probiotic Yogurt." journal of ilam university of medical sciences 24, no. 5 (December 1, 2016): 8–21. http://dx.doi.org/10.18869/acadpub.sjimu.24.5.8.

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GÜNEŞ BAYIR, Ayşe, and Mehmet Gültekin BİLGİN. "The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt." Bezmialem Science 7, no. 4 (October 30, 2019): 311–16. http://dx.doi.org/10.14235/bas.galenos.2018.2628.

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Muzammil, Hafiz Shehzad, Barbara Rasco, and Shyam Sablani. "Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt." Food & Nutrition Research 61, no. 1 (January 2017): 1290314. http://dx.doi.org/10.1080/16546628.2017.1290314.

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Journal articles on the topic 'Probiotic effect - yogurt'

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