Probiotics Beverages: An Alternative Treatment for Metabolic Syndrome

Leo, Edwin E. Martínez; Ortega, Armando M. Martín; Peñafiel, Abigail Meza; Campos, Maira Rubí Segura

doi:10.1016/b978-0-12-816397-9.00014-5

Cited by 4 publications

(5 citation statements)

References 57 publications

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“…Although LAB are generally considered safe and offer health benefits to the host, concerns about their safety properties have been increasing, since some strains from different genera can present virulence factors, resistance to antibiotics or were associated to the risk of development of diseases (CASAROTTI et al, 2017;XAVIER-SANTOS et al, 2020). Thus, to guarantee the safety of a strain used in food, it is mandatory to check some characteristics to demonstrate that the strain is safe for human consumption and considered GRAS (Generally Recognized As Safe), such as: (i) unequivocal taxonomic classification in species level, strain and origin; (ii) complete characterization by total genome sequencing analysis in order to detect possible genes related to virulence, resistance to antibiotics and potential for horizontal transference, or other potential adverse metabolic effects, and the production of biogenic amines; (iii) initial indication of presumed safety in relation to known probiotic strains; (iv) absence of harmful enzymes activity; (v) absence of history of pathogenicity, infectivity and toxicity; (vi) studying potential invasive adherence and strain pharmacokinetics; and (vii) interaction between strain from intestinal microbiota and the host (BRAZIL, 2018;LEO et al, 2019;SAARELA, 2019). Checking all these factors must guarantee that the probiotic use is safe in the dose recommended, the period of supplementation, the duration of effects and their potential for contraindications (XAVIER-SANTOS et al, 2020).…”

Section: Safety Of Probiotic Lab For Food Usementioning

confidence: 99%

“…It is important to emphasize that the functionality of probiotics in health is specific to the strain used; therefore, it cannot be generalized for all the species of the genus or to the genus. Moreover, these therapeutic properties are effective only if the probiotic products are consumed regularly (LEO et al, 2019;XAVIER-SANTOS et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…To have positive physiological effects, probiotic strains need to be viable at a minimum concentration (> 6 log CFU/mL) in the final product throughout its shelf life (COSTA et al, 2019;PIMENTEL et al, 2019;STAVROPOULOU et al, 2020). Although, many commercial products present probiotic strain quantities ranging from 10 9 to 10 10 CFU/dose, there are products which demonstrate beneficial effects in lower levels, whereas other products require large amounts; therefore, it is not possible to establish a general dose for products containing probiotic strains (LEO et al, 2019;XAVIER-SANTOS et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

Silva,

Casarotti,

Penna

2024

Cienc. Rural

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It is increasingly challenging for the food industries to develop products which meet the consumers’ demands. They seek foods that are innovative and present health benefits. In this review, the main objectives are to show the tendencies and innovations in the dairy food market and to indicate the challenges to apply probiotic bacteria to non-dairy products. Moreover, the safety of probiotic lactic acid bacteria (LAB) to be applied to food products and the beneficial effect of probiotic bacteria on the intestinal microbiota and overall human health were also discussed. We considered that the development of probiotic fermented products added with fruits and fruit by-products, cereals or other vegetables aligns with the market tendencies and the consumers’ demands.

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Section: Safety Of Probiotic Lab For Food Usementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

Silva,

Casarotti,

Penna

2024

Cienc. Rural

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“…5,6 It also has antimicrobial, immunomodulatory, and hepatoprotective effects and reduces adipogenesis and lipogenesis by suppressing insulin signaling. [5][6][7][8] Yogurt, which contains probiotics and prebiotics, is known as synbiotic yogurt. 9 Lactic acid bacteria, a probiotic, use prebiotic substances to provide nutrition for their growth and proliferation.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin-Containing Purple Sweet Potato (Ipomoea batatas L.) Synbiotic Yogurt Inhibited 3T3-L1 Adipogenesis by Suppressing White Adipocyte-Specific Genes

Ariyanto,

Shalannandia,

Lantika

et al. 2023

JEP

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We unravel the effect of anthocyanin-containing purple sweet potato synbiotic yogurt (PSPY) on 3T3-L1 adipocyte differentiation and its fundamental molecular mechanisms. Methods: Molecular docking simulation was performed to observe and identify the affinity and interaction between bioactive compounds and targeted proteins. MDI (isobutylmethylxanthine, dexamethasone, and insulin)-containing medium, a cocktail that stimulates adipogenesis, was used in this study. The toxic effect possibility of the yogurt product was evaluated using 3-[4, 5-dimethylthiazol-2-yl]-2.5 diphenyl tetrazolium bromide (MTT) assay. A 0.25%, 0.5%, 1%, and 5% (v/v) plain or purple sweet potato yogurt supernatant was given to 3T3-L1 preadipocyte culture medium from 24 h after seeding until day 11 of MDI-induced differentiation. The mRNA expression and lipid accumulation were analyzed using RT-qPCR and Oil red O staining, respectively, on day 11 after differentiation induction. Results: In silico study suggested that anthocyanin-derived compounds have the potential to inhibit peroxisome proliferator activated receptor gamma (PPAR-γ), a master regulator for white adipogenesis. Anthocyanin-containing PSPY significantly suppressed the expression of Pparg, Adipoq, Slc2a4, and Pgc1a. PSPY significantly suppressed Pparg with 1% and 5% concentrations, while with a concentration of 0.25%, PSPY significantly suppressed Adipoq expression as compared to control. Significant inhibition of Slc2a4 and Pgc1a was observed starting from a 0.25% concentration of PSPY. The suppression of adipogenic genes was also observed with the treatment of plain yogurt; however, the effects were relatively lower than the PSPY. The group treated with 1% and 5% of PSPY also showed inhibition effects on lipid accumulation. Conclusion: This study demonstrated PSPY inhibition effect on white adipocyte differentiation through suppression of Pparg and its downstream genes, Adipoq and Slc2a4, indicating the potential of this yogurt as a functional food for obesity management and prevention.

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“…However, for people who are born with lactose intolerance, yogurt is an alternative solution since the lactose in yogurt is cleaved by fermentation microbes and thus is easier to digest and absorb. Yogurt can not only enhance human digestion and immunity, promote appetite, and provide various vitamins, but also reduce the production of certain carcinogens and effectively prevent the occurrence of cancer [7,8] .…”

Section: Introduction mentioning

confidence: 99%

Characteristics of flax oil and milk mixture

Liu

Zhang

2022

International Journal of Agricultural and Biological Engineering

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In order to develop milk products both with better taste and more health benefits, a blended system of dairy products and flax oil was studied based on the Budwig diet. The amounts of flax oil added to the pure milk or yogurt were varied and the system was fully mixed without adversely affecting the flavor. The effects of flax oil addition on the frictional and rheological properties of different dairy products were investigated, and the optimal addition ratio was determined combined with the sensory evaluation. The experimental results showed that the addition ratio of flax oil significantly affected the friction characteristics and rheological properties of dairy products, in which the friction coefficient of the mixture tended to decrease as the addition of flax oil increased, and with the added increase the viscosities of both ordinary yogurt mixture and pure milk mixture tended to increase. Furthermore, based on physical characteristics and sensory properties the optimal addition ratios of flax oil to pure milk, ordinary yogurt, and non-fat yogurt are obtained, which are 2.5wt%, 2.5wt%, and 5wt%, respectively. The study provides a quantified analysis way for the additions to the dairy products and the obtained data can be used for reference in production.

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Probiotics Beverages: An Alternative Treatment for Metabolic Syndrome

Cited by 4 publications

References 57 publications

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

Anthocyanin-Containing Purple Sweet Potato (Ipomoea batatas L.) Synbiotic Yogurt Inhibited 3T3-L1 Adipogenesis by Suppressing White Adipocyte-Specific Genes

Characteristics of flax oil and milk mixture

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