The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

Lee, Sae-Byuk; Cosmas, Banda; Park, Heui-Dong

doi:10.3390/foods9121762

Cited by 11 publications

(11 citation statements)

References 67 publications

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“…The flavor of kefir containing whole milk powder was better than oligofructose-supplemented kefirs. The same conclusion was deduced by Lee et al [62], who evaluated the properties of fermented milk supplemented with Cudrania tricuspidata, the main component of which is fructose [63].…”

Section: Discussionsupporting

confidence: 78%

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

et al. 2021

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The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of Lactobacillus isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage. The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with L. brevis B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.

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Section: Discussionsupporting

confidence: 78%

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

et al. 2021

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“…Fermented milk products containing berries (strawberry, blueberry, blackberry, raspberry) had significantly higher (p < 0.05) antioxidant activity than other products. Lee et al [206] produced fermented milk with the addition of Cudrania tricuspidata fruit, which is rich in xanthones and flavonoids. The antioxidant activity of fermented milk determined with different methods (DPPH, ABTS, FRAP) was enhanced by the addition of Cudrania tricuspidata.…”

Section: Antioxidant Potential Of Dairy Productsmentioning

confidence: 99%

Antioxidant Activity of Milk and Dairy Products

Stobiecka

Król

Brodziak

2022

Animals

107

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The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

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“…A functional milk beverage fortified with olive polyphenols and fermented with probiotic LAB was developed which demonstrated persistent LAB viability, improved amino acids profile, and phenolic content (Servili et al 2011). Fortification of milk with flavonoids rich Cudrania tricuspidate powder enhanced the phenolic and flavonoid contents after fermentation and improved its antioxidant (DPPH radical and ABTS free radical cation scavenging) and antimutagenic activities (Lee et al 2020). Similarly, green tea yoghurt, which is prepared by enrichment of traditional yoghurt with different varieties of tea is gaining popularity as a novel functional food (Amirdivani & Baba 2015).…”

Section: Novel Functional Food Products Based On Polyphenolic Ferment...mentioning

confidence: 99%

Probiotic fermentation of polyphenols: potential sources of novel functional foods

Sharma

Diwan

Singh

et al. 2022

Food Prod Process and Nutr

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Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols. Graphical abstract

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The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

Cited by 11 publications

References 67 publications

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

Antioxidant Activity of Milk and Dairy Products

Probiotic fermentation of polyphenols: potential sources of novel functional foods

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