Manufacture of Functional Koumiss supplemented with Cichorium
                        intybus L. (chicory) Extract - Preliminary Study

Jeong, Dana; Ki, Hyunsook

doi:10.22424/jmsb.2017.35.1.001

Cited by 4 publications

(6 citation statements)

References 21 publications

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“…An interesting example is koumiss—a drink prepared traditionally by nomadic populations of Central Asia through fermenting mare milk. Nowadays, scientists used chicory root in order to reinvent this drink in a functional product with a positive impact on a cardiovascular and digestive level [ 81 ]. Another very interesting example is a functional drink obtained mainly from burdock root with added ginger juice and 10% chicory root.…”

Section: Culinary Applications Of the Common Cichorymentioning

confidence: 99%

The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review

et al. 2021

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Natural products are gaining more interest recently, much of which focuses on those derived from medicinal plants. The common chicory (Cichorium intybus L.), of the Astraceae family, is a prime example of this trend. It has been proven to be a feasible source of biologically relevant elements (K, Fe, Ca), vitamins (A, B1, B2, C) as well as bioactive compounds (inulin, sesquiterpene lactones, coumarin derivatives, cichoric acid, phenolic acids), which exert potent pro-health effects on the human organism. It displays choleretic and digestion-promoting, as well as appetite-increasing, anti-inflammatory and antibacterial action, all owing to its varied phytochemical composition. Hence, chicory is used most often to treat gastrointestinal disorders. Chicory was among the plants with potential against SARS-CoV-2, too. To this and other ends, roots, herb, flowers and leaves are used. Apart from its phytochemical applications, chicory is also used in gastronomy as a coffee substitute, food or drink additive. The aim of this paper is to present, in the light of the recent literature, the chemical composition and properties of chicory.

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Section: Culinary Applications Of the Common Cichorymentioning

confidence: 99%

The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review

et al. 2021

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“…The results and discussion on the coliform counts in Tables 1 to 3 can be correlated to the percentages of E. coli-positive plates in L-EMBA. Kefir grains were reported to have antimicrobial activity against E. coli to a certain extent (Garrote et al, 2000;Kim et al, 2016;Prado et al, 2015;Rosa et al, 2017). Leite et al (2015) reported that Lactobacillus lactis and Lactobacillus paracasei isolates from kefir were capable of producing bacteriocin-like substances that were inhibitory to pathogenic microorganisms such as E. coli, Salmonella enterica, S. aureus, and Listeria monocytogenes.…”

Section: Microbial Analysismentioning

confidence: 99%

“…These metabolites were proven to exhibit bacteriostatic and bactericidal activities resulting in a reduction of spoilage bacteria and foodborne pathogens. It can be suggested that these metabolites interact with each other to enhance their antimicrobial properties (Garrote et al, 2000;Farnworth, 2005b;Kim et al, 2016).…”

Section: Microbial Analysismentioning

confidence: 99%

Chemical and Microbiological Properties of Kefir Produced by Kefir Grains in Raw and Pasteurized Cow’s Milk

Moreno,

Emata

2020

MJST

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The traditional production of kefir uses raw milk as a fermentation substrate which is not acceptable due to food safety issues. However, kefir grains were reported to have antimicrobial properties. Hence, this study determined if kefir grains inhibited certain spoilage and pathogenic microorganisms by comparing the chemical and microbiological properties of the initial substrates: raw milk (RM) and pasteurized milk (PM) to the final products: raw milk kefir (RMK) and pasteurized milk kefir (PMK). Both final products had a significant decrease in fat, moisture, and pH, and a significant increase in protein, total solids, and titratable acidity than RM and PM, respectively. Total solids, titratable acidity, pH, total alcohol, and ethanol were significantly higher in PMK than RMK. RMK had a significantly lower coliform count than RM while both RMK and PMK had significantly higher lactic acid bacteria, yeast and mold count than RM and PM, respectively. Kefir grains’ microbial inhibiting activity was examined if plates were positive or negative against spoilage and pathogenic microorganisms. Escherichia coli-positive plates in Levine’s eosin methylene blue agar decreased in RMK. Salmonella spp.-positive plates in bismuth sulphite agar (BSA), Hektoen enteric agar, and xylose lysine deoxycholate agar decreased in RMK and PMK except for RMK in BSA. Staphylococcus aureus-positive plates in Baird-Parker agar decreased in RMK. RMK and PMK attained the kefir’s standard values for the chemical composition, lactic acid bacteria, yeast and mold count. Nonetheless, the mere presence of spoilage and pathogenic microorganisms in the final products made it unsafe for consumption.

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“…It has the ability to treat a variety of diseases, with cancer being the most significant [5]. Since ancient times, camel milk has been used to treat a variety of ailments, including autism infant diarrhea [6], hepatitis [7], lactose intolerance [8], alcohol-induced liver damage [9], hepatitis [10], and insulin dependent diabetic mellitus (IDDM). There are numerous chemicals that are crucial for immunology, such as lysozymes, lactoperoxidase, and lactoferrin, which can be attributed to camel milk's health advantages.…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization and Phylogenetic Analysis of Casein Gene Family in Camelus ferus

Parveen

Zhu

Shafique

et al. 2023

Genes

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Camel milk is known for its exceptional medical uses. It has been used since ancient times to treat infant diarrhea, hepatitis, insulin-dependent diabetes (IDDM), lactose intolerance, alcohol-induced liver damage, allergies, and autism. It has the power to treat several diseases, with cancer being the most significant. This study investigated the evolutionary relationship, physiochemical characteristics, and comparative genomic analysis of the casein gene family (CSN1S1, CSN2, CSN1S2, and CSN3) in Camelus ferus. Molecular phylogenetics showing the camelid species clustered casein nucleotide sequences into four groups: CSN1S1, CSN2, CSN1S2, and CSN3. The casein proteins from camels were evaluated and found to be unstable, thermostable, and hydrophilic. CSN1S2, CSN2, and CSN3 were acidic, but CSN1S1 was basic. CSN1S1 showed positive selection for one amino acid (Q), CSN1S2 and CSN2 for three (T, K, Q), and CSN3 showed no positive selection. We also compared high-milk-output species such as cattle (Bos Tarus) and low-milk-yield species such as sheep (Ovies Aries) with camels (Camel ferus) and discovered that YY1 sites are more frequent in sheep than in camels and very low in cattle. We concluded that the ratio of YY1 sites in these species may affect milk production.

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Manufacture of Functional Koumiss supplemented with Cichorium intybus L. (chicory) Extract - Preliminary Study

Cited by 4 publications

References 21 publications

The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review

The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review

Chemical and Microbiological Properties of Kefir Produced by Kefir Grains in Raw and Pasteurized Cow’s Milk

Molecular Characterization and Phylogenetic Analysis of Casein Gene Family in Camelus ferus

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