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Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

Consumption growth of functional foods obliged scientists to conduct research on production and preservation conditions of these products. Fermented soy ice cream containing Lactobacillus casei ssp. casei CRL-431 was manufactured by soy milk powder, and the physicochemical, rheological and sensory properties of the product were evaluated. Survival of L. casei was monitored during 180 days of storage at −24C. Significant increase (P < 0.05) was observed in acidity (0.455 ± 0.005°D), overrun (42.57 ± 8.5%) and relative density (1.1319 ± 0.0002 cP) values in fermented soy ice cream in comparison with the control sample (soy ice cream). The viscosity of the control sample after 30 min (1,121 cP) was higher than the viscosity of fermented soy ice cream (1,104.32 cP). There was not a significant decrease in enumeration of probiotics in fermented soy ice cream. The viable cell count of L. casei was 3.1 × 10 6 cfu/g before freezing, which decreased to 1 × 10 6 cfu/g at the end of the study. The sensory properties of fermented soy ice cream were significantly improved by fermentation. PRACTICAL APPLICATIONSPhysicochemical properties of soy ice cream were improved by fermentation. Sensory properties of soy ice cream were improved by fermentation. Prebiotic oligosaccharides in fermented soy ice cream provide protection for the Lactobacillus casei. Fermented soy ice cream may serve as a carrier for delivering probiotics into the human gut.

Probiotics are live microorganisms which when administered in adequate amounts, may confer a health benefit on the host. Stimulation and regulation of immune system is among well documented benefits claimed for probiotics. Both innate and adaptive immune system can be regulated by these microorganisms. Effects of probiotics on immune system are significantly dependent on the strain, dosage and the investigated condition. In this article the mechanisms through which probiotics may regulate immune system were reviewed. These mechanisms are consist of blockage of adhesion sites for pathogenic bacteria, competition for nutrients, production of inhibitory compounds, degradation of the toxin receptors in the mucosa membrane, activation of phagocytic and natural killer cells as well as regulation of cellular and humoral immunity. Also the immune-related diseases including immune deficiency (Acquired immunodeficiency syndrome) and hypersensitivity (allergy, inflammatory bowel disease, diabetes mellitus type 1 and rheumatoid arthritis) were discussed.