The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

Hrnjez, Dajana V.; Vaštag, Žužana; Milanović, Spasenija D.; Vukić, Vladimir R.; Iličić, Mirela D.; Popović, Lj.; Kanurić, Katarina G.

doi:10.1016/j.jff.2014.06.016

Cited by 53 publications

(37 citation statements)

References 42 publications

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“…In addition to this, the anti-oxidant activity of a protein hydrolysate is the result of the activity of the constituent peptides, which further depends on the polarity and amino acid composition at the individual level [32,33]. As the structural composition of C as well as Tg-C and their corresponding hydrolysates were continuously changing during the digestion process, it could be assumed that the generated anti-oxidant peptides were of different structures at certain stages of digestion, acting differently towards the examined radicals.…”

Section: Anti-oxidant Activitymentioning

confidence: 99%

Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross‐linking by Transglutaminase

Popović

Stolić

Čakarević

et al. 2017

J Americ Oil Chem Soc

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The objective of this study was to show that biologically active hydrolysates can be obtained by simulated human gastrointestinal digestion (HGD) of transglutaminase cross‐linked pumpkin oil cake protein (Tg‐C) which was previously reported as a potential functional food additive. A two‐stage in vitro digestion model system (by pepsin and α chymotrypsin and trypsin, simultaneously) was used to simulate the process of HGD on native and Tg‐C major storage pumpkin oil seed/cake protein, cucurbitin (C). The biologically active potential of the digests was evaluated, measuring the angiotensin‐converting‐I enzyme (ACE) inhibitory and anti‐oxidant capacity. The ACE inhibitory activity was determined in both final digests, with IC50 = 0.30 ± 0.04 mg/ml for C and IC50 = 0.28 ± 0.01 for Tg‐C. The anti‐oxidant potency of the examined proteins was enhanced by the digestion process. The 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) radical cation activities and reducing power testing showed that all the hydrolysates act as a radical quencher and reducing agents. Overall, the results showed that the cross‐linking by Tg did not influence the digestion process, as well as having no effect on the biological activity of the hydrolysates. These also indicate that Tg‐C, if used as functional food additive, after food consumption can be digested and become a source of peptides exerting positive effects on human health.

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Section: Anti-oxidant Activitymentioning

confidence: 99%

Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross‐linking by Transglutaminase

Popović

Stolić

Čakarević

et al. 2017

J Americ Oil Chem Soc

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“…Novel trends in the food industry tend to develop new functional products with the potential to improve human health and to reduce the risk of diseases. Over the last years, yoghurt has been proved as an ideal food to be fortified with diverse functional ingredients, such as vitamins, probiotics, prebiotics (1,2). On the other hand, the use of nonconventional, functional starter cultures holds great promises to manufacture various yoghurts with desirable technological, nutritional and beneficial health properties (2,3).…”

Section: Introductionmentioning

confidence: 99%

“…Over the last years, yoghurt has been proved as an ideal food to be fortified with diverse functional ingredients, such as vitamins, probiotics, prebiotics (1,2). On the other hand, the use of nonconventional, functional starter cultures holds great promises to manufacture various yoghurts with desirable technological, nutritional and beneficial health properties (2,3). Novel researches have shown that kombucha inoculum can be cultivated as a non-conventional starter culture and used for the production of fermented milk products with satisfied nutritional and technological characteristics (2,(4)(5)(6).…”

Section: Introductionmentioning

confidence: 99%

“…Kombucha fermented product contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) and a number of other health-promoting metabolites. Therefore, it is considered to be beneficial beverage in cases of digestive ailments, diabetes, hypercholesterolemia, high blood pressure, combating stress and cancer as well as body vitalisation, among others (2). As the result of milk fermentation by kombucha inoculums, products similar to yoghurt or kefir are produced.…”

Section: Introductionmentioning

confidence: 99%

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The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

et al. 2019

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In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2. 14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

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“…bulgaricus)'tan oluflan starter kültür ile laktik asit fermantasyonu sonucu elde edilen bir süt ürünüdür. Sahip oldu¤u besin de¤eri ve sa¤l›k üzerine olumlu etkileri nedeni ile diyette önemli bir yere sahiptir (2)(3)(4). Kullan›lan starter kültürün orijininden ba¤›ms›z olarak yo¤urt üretimi s›ras›nda düflen pH, aside duyarl› bakterilerin geliflimini önlemekte ve yo¤urda antimikobiyel özellik kazand›rmaktad›r (5).…”

Section: Introductionunclassified

Yoğurt Fermantasyonu Sirasinda Salmonella Enteritidis’i̇n Farkli İnokülasyon Koşullarinda Canli Kalma Durumunun Araştirilmasi

Savran

Halkman

2017

GIDA

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ÖzetYo¤urt düflük pH (4.2-4.5) içeri¤i ile mikrobiyolojik aç›dan genellikle güvenilir g›da olarak düflünülmektedir. Di¤er taraftan Salmonella spp. süt ürünleri tüketimi ile iliflkili hastal›klar›n en s›k nedeni olarak gösterilmektedir. Bu çal›flmada geleneksel yo¤urt kültürü kullan›larak yap›lan yo¤urtlarda, Salmonella Enteritidis'in süte fermantasyon öncesi farkl› inokülasyon düzeylerinde bulaflt›r›lmas› durumunda fermantasyon süresince canl› kalma durumu araflt›r›lm›flt›r. Say›m yap›lan her aflamada pH ölçümü yap›lm›flt›r. Fermantasyon sonunda S. Enteritidis say›s› yaklafl›k 3; 5 ve 7 log KOB/mL düzeylerinde bulaflma durumlar› için s›ras›yla 2.95; 4.93, 7.05 log KOB/g'dan 3.26; 5.55; 6.98 log KOB/g'a ulaflm›flt›r. Farkl› inokülasyon koflullar›nda örneklerin pH de¤erleri aras›nda fark görülmemifl (P>0.05), fermantasyon süresince pH de¤eri 6.3'ten 4.5'e düflmüfltür. Çal›flma düflünülenin aksine, Salmonella'n›n yo¤urt fermantasyonu süresince düflük inokülasyon düzeyinde dahi canl›l›¤›n› sürdürebilmesi bak›m›ndan önem tafl›maktad›r.Anahtar kelimeler: Yo¤urt, Salmonella, fermantasyon, canl› kalma INVESTIGATION OF SURVIVAL OF SALMONELLA ENTERITIDIS DURING YOGHURT FERMENTATION AT DIFFERENT INOCULATION LEVELS AbstractYoghurt has generally been considered microbiologically safe as a consequence of low pH (4.2-4.5). On the other hand, Salmonella spp. is reported the most common cause of diseases associated with consumption of dairy products. In this study, survival of Salmonella Enteritidis at different inoculation levels during fermentation of yoghurt prepared using traditional yoghurt cultures was investigated. The pH of the samples was monitored when the enumeration procedures were carried out. At the end of the fermentation process, the counts of S. Enteritidis reached from 2. 95; 4.93; 7.05 to 3.26; 5.55; 6.98 log CFU/g for the three initial inoculum levels (3; 5 and 7 log CFU/mL), respectively. The changes of pH values were similar for all experiments (P>0.05), and the pH dropped from 6.3 to 4.5 during the fermentation period. In contrast to common belief, the study showed that this pathogen can survive in milk fermentation process even at low contamination level.

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The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

Cited by 53 publications

References 42 publications

Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross‐linking by Transglutaminase

Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross‐linking by Transglutaminase

The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

Yoğurt Fermantasyonu Sirasinda Salmonella Enteritidis’i̇n Farkli İnokülasyon Koşullarinda Canli Kalma Durumunun Araştirilmasi

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