Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts

Vénica, Claudia Inés; Wolf, Irma Verónica; Suárez, Viviana Beatriz; Bergamini, Carina Viviana; Perotti, María Cristina

doi:10.1016/j.lwt.2018.04.034

Cited by 24 publications

(25 citation statements)

References 38 publications

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“…The determination of TA is more relevant in the evaluation of post acidification by LAB. The production of organic acids has a positive linear relationship with TA [25][26][27]. In the present study, the rate of acid production was higher in rosemary, dill, and oregano yogurts than plain yogurt during storage periods.…”

Section: Acidification Activity In Yogurtmentioning

confidence: 49%

Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt

Shori

2020

Journal of Taibah University for Science

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Four types of yogurt (Y) were prepared in the presence of rosemary, dill, oregano, and ginger water extracts and refrigerated at 4°C. The effect on post-acidification, α-amylase inhibition activity, total phenolic content (TPC), and antioxidant activity was investigated during 0, 7, 14, & 21 days of storage. All herbal-yogurts showed ∼ 5 times higher α-amylase inhibition (74.45%-77.83%) than control (16%) on day 14 of storage. TPC of yogurt was increased significantly in the presence of rosemary and oregano after 14 days of storage. The presence of rosemary, dill, oregano, and ginger increased (p < 0.05) the radical scavenging activity, ferric reducing antioxidant potential (FRAP), and ferrous ion chelating (FIC) ability in yogurt during storage. There were no significant differences in the overall preference score for rosemary and ginger yogurts as compared to control. In conclusion, rosemary, dill, oregano, and ginger yogurts could be an effective treatment for postprandial hyperglycemia with antioxidant activity.

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Section: Acidification Activity In Yogurtmentioning

confidence: 49%

Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt

Shori

2020

Journal of Taibah University for Science

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“…The pH was measured directly using a calibrated digital pH‐meter (FE20, Mettler Toledo, Swiss). The acidity was determined by titrating the sample with a 0.01 N NaOH solution and its value was expressed as lactic acid (%) (Vénica, Suárez, & Bergamini, ).…”

Section: Methodsmentioning

confidence: 99%

Impact of Buckwheat Fermented Milk Combined with High‐Fat Diet on Rats’ Gut Microbiota and Short‐Chain Fatty Acids

Zhou

Jiang

Zhao

et al. 2019

Journal of Food Science

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The aim of this study was to evaluate the effect of buckwheat fermented milk on intestinal flora and short-chain fatty acids (SCFAs) of rats fed a high-fat diet (HFD). Buckwheat fermented milk was made with Lactobacillus plantarum ST-Ⅲ, Lactobacillus bulgaricus, and Streptococcus thermophilus. Thirty-six males C57BL/6 rats (aged 3 weeks and with 9 to 12 g weight) were subjected to a 2-week adaptive period on a normal diet. After a week of acclimatization, the rats were randomly divided into three groups with 12 rats in each group. The high-fat diet with fermented milk (HFDFM) group received HFD supplemented with fermented milk, and the high-fat diet supplemented with buckwheat fermented milk (HFDBFM) group received HFD plus buckwheat fermented milk. Besides, the gavage dose was 0.4 mL/day. After the feedings, colon levels of cytokines and antioxidant indices of the liver, colon, and duodenum tissues were measured. The composition of intestinal flora of rats and the content of SCFAs were determined by gas chromatography-mass spectrometry and Illumina high-throughput sequencing technology. Supplementation with buckwheat fermented milk significantly inhibited the increases in lipopolysaccharide levels in colon and antioxidant indexes in the HFD-fed rats. In addition, buckwheat fermented milk could significantly enhance Firmicutes and decrease Bacteroidetes compared to HFDFM. In addition, SCFA concentrations in HFDBFM were higher than other groups. In conclusion, buckwheat fermented milk can alleviate the damage of HFD to intestinal flora of rats. It modulates microbiota composition and SCFA concentrations to balance the intestinal environment, which will benefit to rats' intestinal health.Practical Application: This study explored the effect of buckwheat fermented milk on the regulation of intestinal microflora and SCFAs in rats fed a high-fat diet. It provides new ideas for the development of buckwheat fermented food.

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“…This behavior may be associated with the increased ability of the yogurt's starter cultures to carry lactose using a cell membrane system called LacS (Hutkins, 2006). According to Vénica et al (2018), lactose is hydrolyzed into glucose and galactose by a cytoplasmic β-galactosidase present in both cultures,…”

Section: Ta B L Ementioning

confidence: 99%

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Bianchini

Vieira

Arriola

et al. 2020

J. Food Process. Preserv.

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The dairy industry is renowned worldwide for its high level of technological development, which can be noted through the wide variety of derived products on the market aimed at specific consumer groups. Among the fermented milks, yogurt is the most widely consumed (Vénica, Wolf, Suárez, Bergamini, & Perotti, 2018) and innovations in this product have motivated investigations (El-Shafei, Sakr, & Abou-Soliman, 2020; Khaledabad, Ghasempour, Moghaddas Kia, Rezazad Bari, & Zarrin, 2020), including the production of lactose-free yogurts supplemented with bioactive compounds. Although partial hydrolysis of lactose occurs during the fermentation of yogurt, significant amounts of this disaccharide still remain intact. Thus, for individuals with lactose intolerance, it is necessary to complete hydrolysis by use of exogenous lactase (Moreira et al., 2017). Lactose intolerance occurs due to the body's inability to digest this

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Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts

Cited by 24 publications

References 38 publications

Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt

Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt

Impact of Buckwheat Fermented Milk Combined with High‐Fat Diet on Rats’ Gut Microbiota and Short‐Chain Fatty Acids

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

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