Intestinal anti-inflammatory activity of goat milk and goat yoghurt in the acetic acid model of rat colitis

Assis, Paloma Oliveira Antonino de; Guerra, Gerlane Coelho Bernardo; Araújo, Daline Fernandes de Souza; Júnior, Raimundo Fernandes de Araújo; Machado, Tamires Alcântara Dourado Gomes; Araújo, Aurigena Antunes de; Lima, Tamires Alcoforado Sena de; Garcia, Hugo; Andrade, Leylliane de Fátima Leal Interaminense de; Queiroga, Rita de Cássia Ramos do Egypto

doi:10.1016/j.idairyj.2015.11.002

Cited by 36 publications

(24 citation statements)

References 44 publications

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“…Goat milk and goat yogurt exert protective effects similar to those of sulfasalazine on intestinal damage induced by acetic acid Goat milk and goat yogurt may act as functional foods in inflammatory bowel disease Assis et al 2016 Slacanac et al, 2010). Some examples of various dairy food products derived from goat milk and containing probiotic microorganisms are listed in Table 4.…”

Section: Goat Milk As a Probiotic Carrier Foodmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: Goat Milk As a Probiotic Carrier Foodmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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show abstract

“…Probiotic-fermented milks possess many useful properties when they interact with host cells in the gastrointestinal tract, including anti-inflammatory activity (de Assis et al, 2016), antioxidant activity (Srivastava et al, 2015), antibacterial activity, and angiotensin Iconverting-enzyme inhibitory activity (Abd El-Gawad, 2014;Rai et al, 2015). Folate deficiency is associated with many important diseases such as chronic heart failure, oxidative stress, and neural tube defects (Czeizel et al, 2013), but folic acid supplementation before and during early pregnancy (up to 12 wk of gestation) can prevent neural tube defects in offspring (Czeizel et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

Cao

et al. 2017

Journal of Dairy Science

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Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L. plantarum significantly impaired the growth and survival of Lactobacillus delbrueckii ssp. bulgaricus during refrigerated storage. Overall, L. plantarum was a good candidate for probiotic yogurt fermentation; further studies are needed to understand the major metabolite path of lactic acid bacteria in complex fermentation.

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“…Goat's contribution is very high in milk and milk products distribution and has major role in rural economy and health (Zenebe et al 2014). Goat's milk has functional components, such as conjugated linoleic acids; oligosaccharides and bioactive peptides; (Assis et al 2016;Mukdsi et al 2013;Songisepp et al 2005;Salva et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Recent advancements in the functionality of the components from goat milk and its products

Naagar¹,

Kanawjia²

2019

IJDS

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The purpose of this review is to present inclusive information regarding the recent advancements in the functionality of the components from goat milk and its products. In view of the expected revenues from global goat milk and products touching USD 15 billion in 2024, there is an urgent need to capitalize on designed fermented dairy products from goats with increased participation of bioactive ingredients in goat milk which in turn lead to excellent biological effects in terms of higher therapeutic and nutritional value. Functional properties enhanced the development of innovative goat dairy products and increased the consumer demand. Goat milk as a potential functional food which is an emerging area for the development of goat milk products by using prebiotics and probiotics. A detailed list of dairy goat milk processors and products commercially available worldwide has also been discussed. The paper suggests that in future the Goat Breeder's Associations need to be established in India on the pattern of US/International Associations to improve the quantity and quality of goat milk for in-depth studies on functionality of the components from goat milk and its products related to medicinal properties of goat milk as therapeutic health food (nutraceutical) and fermented milk beverages/products made with probiotic microflora.

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Intestinal anti-inflammatory activity of goat milk and goat yoghurt in the acetic acid model of rat colitis

Cited by 36 publications

References 44 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

Recent advancements in the functionality of the components from goat milk and its products

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