Effect ofAloe vera(Aloe barbadensisMiller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk

Abstract

The study suggests Aloe vera to be a good functional ingredient which can be further explored for different health attributes.

Anti‐obesity effect of feeding probiotic dahi containing Lactobacillus casei NCDC 19 in high fat diet‐induced obese mice

“…The ACE inhibitory peptides which are produced during fermentation of milk have shown antihypertensive effects. In our previous study, among different Lactobacilli strains, L. casei NCDC 19 exhibited highest ACE inhibitory and proteolysis activity in fermented milk (Basannavar et al 2014).…”

“…In our previous study, among different Lactobacilli strains, L. casei NCDC 19 exhibited highest ACE inhibitory and proteolysis activity in fermented milk (Basannavar et al . ).…”

Fermented food in the context of a healthy diet

“…Fermented soybeans [42] Fermented lentils [43] Fermented meat [45] Anticarcinogenic exopolysaccharides Fermented cabbage [46] Aglycone isoflavones Fermented soy milk [47] Soy bread [48] g-Aminobutyric acid Fermented adzuki bean milk [49] Fermented vegetables [50] Fermented soybeans [57] Factors Tea extract Fermented soy milk [69] Dietary fibres and prebiotics Yoghurt [22,70] Fermented milk [71] Fermented soy milk [69] Aloe vera succulent plant powder Fermented milk [73] Soy protein or pea flour Fermented milk [74] Soft cheese [75] Removal of undesirable compounds Replacement of sucrose by sweeteners Soft cheese [79] as probiotic vehicles, especially for consumers who are veganist, lactose-intolerant, or on cholesterolrestricted diets [3]. Common nondairy alternatives, often on a synbiotic basis, are provided by fermented soy [22,23] or cereal products [6 & ,24,25], or combinations thereof [16].…”

“…Other documented possibilities include plant stanols and sterols [67], lutein [68], tea extract [69], and dietary fibres [70]. Addition of Aloe vera succulent plant powder also may promote the survival of potential probiotic strains as well as their proteolytic generation of angiotensin I-converting enzyme inhibitors [73]. In fermented dairy and soy products, they may enhance survival of probiotic and starter culture strains [1,22,71], but not always so [72].…”

Symbiotic effect of Aloe vera juice on the growth of Lactobacilllus fermentum and L. helveticus isolates in vitro

“…[12] showed that the Aloe vera fortified probiotic yoghurt could be used as an adequate carrier of probiotic bacteria with bacterial counts more than suggested level. Basannavar S. and his colleagues [13] studied the effect of Aloe vera gel powder on angiotensin-converting enzyme inhibitory activity, extent of proteolysis during fermentation and survival of Lactobacillus casei NCDC19 during storage of fermentated milk. Aloe vera powder addition led to an increase in viable counts of L. casei NCDC19 in fermented milk during storage for 7 days and the counts were maintained in sufficiently higher numbers, suggesting Aloe vera to be a good functional ingredient which can be further explored for different health attributes.…”