The development of a biologically active additive to reduce the blood cholesterol level

Khamagaeva, I. S.; Zambalova, N.A.; Tsyzhipova, A.V.; Bubeev, A.T.

doi:10.1051/e3sconf/202016101093

Cited by 4 publications

(1 citation statement)

References 13 publications

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“…While shedding light on its potential, more research is necessary to confirm its efficacy and safety in practical food applications. Also, it is noted that the addition of cedar oil and polyunsaturated fatty acids of flaxseed oil stimulates the growth of bifidobacteria and enhances their cholesterol-metabolizing activity [21,22], suggesting the potential health benefits of incorporating these natural ingredients into dairy products.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Utebaeva,

Gabrilyants,

Abish

et al. 2024

EEJET

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Functional foods containing probiotics and/or prebiotics are of scientific and practical importance. The method of pre-activating bifidobacteria before their use in the production of fermented milk products has a profound impact on enhancing the quality of the resulting products. Finding ways to shorten the activation time of bifidobacteria in the production of functional foods with probiotics is an urgent task. Shortening the activation time and optimizing enzyme systems of bifidobacteria with antioxidants are crucial for innovative probiotic fermented milk technology. The object of this research is the technology of fermented acidophilic products enriched with bifidobacteria activated using Prunus padus (bird cherry) extract, known for its antioxidant properties. The finished product showed a significant increase in bifidobacteria count, reaching 1×109 CFU, and a 25.7 % boost in L. acidophilus after 7 days. Furthermore, the activation of bifidobacteria by Prunus padus extract resulted in a threefold increase in the histidine content and increased the content of oleic, eicosanoic, linoleic, arachidonic, and docosahexaenoic acids by 10.0 %, 26.4 %, 14.4 %, 22.6 %, and 66.6 % in the experimental sample compared to the control sample, respectively. Moreover, pentadecanoic, selacholeic, eicosatrienoic acids and tyrosine were present in the experimental but not in the control sample. Microbiological safety tests found no pathogenic microorganisms in the fermented acidophilic product, yet lactic acid microorganism levels exceeded norms in the experimental sample, confirming the product's probiotic properties and high physiological value. Thus, the developed product is characterized by better taste, a longer shelf life, and the preservation of bacterial titers

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Section: Literature Review and Problem Statementmentioning

confidence: 99%