Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

Abstract

In this study aqueous extracts from salal berry (SB) and blackcurrant pomace (BCP) were used to reformulate yogurt and the anti-diabetic properties of the beverage were investigated during 4 weeks of cold storage at 4 °C. Results indicated that α-amylase, α-glucosidase and DPP-IV inhibitory activities increased with storage time for all samples. At the end of storage period α-amylase, α-glucosidase and DPP-IV inhibition were >61%, 62% and 56% respectively for all yogurt types. This increase in bioactivity during cold storage is attributed to the viability of lactic acid bacteria (∼108 cfu/g), which is maintained for 4 weeks. Enzyme inhibition increased similarly for all yogurt types at 4 °C except for α-glucosidase. Yogurt with BCP showed the highest potency to inhibit α-glucosidase (>90%) with an IC50 value of 0.20 mg/ml (week 4). A peptidomic approach based on liquid chromatography coupled with mass spectrometry (LC-MS) was used for the separation and identification of peptides generated in three types of yogurt. A total of 486 peptides mainly from caseins were identified, of which 15 have documented bioactivity, predominantly as antimicrobial agents or ACE-inhibitors.

Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent

“…Samples were withdrawn weekly from all treated samples to determine the survivability of probiotics. Colony enumeration was carried out after serial dilutions of the yogurt at days 1, 8, 15, and 22 at 4°C using a method described previously (He Ni et al., 2018). Lactobacillus bulgaricus was inoculated in Lactobacillus selective agar (83920 Rogosa Agar, Sigma‐Aldrich) and incubated at 37°C for 4 days, and Streptococcus thermophillus was cultivated in M‐17 agar (Sigma‐Aldrich, Dorset, UK) and incubated at 37°C for 2 days.…”

Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

“…This step was followed by the addition of the yogurt starter to the mixes when the samples were cooled down to a temperature of approximately 45 • C. Samples were then poured in a sterile glass container and placed in a yogurt fermenter (Lakeland, Aberdeen, UK) set at 44 • C. A portable food and dairy pH meter (Hanna Instruments Ltd, Leighton Buzzard, UK) was used to measure the changes in pH of the samples during fermentation on an hourly basis until a pH of 4.5 was reached. The fortification of yogurt beverages with berry extracts had no effect on fermentation time (data not shown) or on the growth kinetics of the lactic acid bacteria population [13]. At the end of the fermentation process (4 h) samples were diluted (1:1) on a weight basis and samples were then processed twice at 50 bar in a single stage valve homogenizer (APV-1000, SPX Flow Technology, West Sussex, UK) to ensure the beverage is homogeneous.…”

Influence of co-cultures ofStreptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containingSyzygium cumini(L.) Skeels pulp

“…45 The incorporation of lactic acid bacterial strains may promote the release of bioactive peptides due to their proteinase action. Ni and co-workers 46 investigated the potential of the addition of extracts of salted berries (Gaultheria shallon) and blackcurrant (Ribes nigrum) to a yogurt matrix. A total of 486 peptides were isolated, of which 15 showed bioactivity predominantly as antimicrobial agents or angiotensin converting enzyme (ACE) inhibitors.…”