The Effect of Refrigerated Storage on Anti-Diabetic and Antioxidant Potency of Probiotic Yogurt Treated with Some Medicinal Plants

Shori, Amal Bakr; Baba, Ahmad Salihin

doi:10.3390/fermentation9050427

Cited by 6 publications

(3 citation statements)

References 43 publications

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“…Bacteriocins also only have a limited impact on a few species or genera. Gram-positive bacteria create two primary categories of bacteriocins: lantibiotics (I), which contain unmodified AMPs, and non-lantibiotics (II), which include thioether-based ring structures called lanthionine or methyllanthionine [ 11 ]. In addition to the well-known natural antibiotics vancomycin and daptomycin produced by various actinomycetes species, novel AMPs obtained from soil-derived Actinomycetes strains include pargamicins B, C, and D produced by Amycolatopsis sp.…”

Section: Introductionmentioning

confidence: 99%

Membrane-Active Peptides and Their Potential Biomedical Application

Gostaviceanu,

Gavrilaş,

Copolovici

et al. 2023

Pharmaceutics

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Membrane-active peptides (MAPs) possess unique properties that make them valuable tools for studying membrane structure and function and promising candidates for therapeutic applications. This review paper provides an overview of the fundamental aspects of MAPs, focusing on their membrane interaction mechanisms and potential applications. MAPs exhibit various structural features, including amphipathic structures and specific amino acid residues, enabling selective interaction with multiple membranes. Their mechanisms of action involve disrupting lipid bilayers through different pathways, depending on peptide properties and membrane composition. The therapeutic potential of MAPs is significant. They have demonstrated antimicrobial activity against bacteria and fungi, making them promising alternatives to conventional antibiotics. MAPs can selectively target cancer cells and induce apoptosis, opening new avenues in cancer therapeutics. Additionally, MAPs serve as drug delivery vectors, facilitating the transport of therapeutic cargoes across cell membranes. They represent a fascinating class of biomolecules with significant potential in basic research and clinical applications. Understanding their mechanisms of action and designing peptides with enhanced selectivity and efficacy will further expand their utility in diverse fields. Exploring MAPs holds promise for developing novel therapeutic strategies against infections, cancer, and drug delivery challenges.

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Section: Introductionmentioning

confidence: 99%

Membrane-Active Peptides and Their Potential Biomedical Application

Gostaviceanu,

Gavrilaş,

Copolovici

et al. 2023

Pharmaceutics

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“…Yogurt is a successful vehicle for producing functional and nutraceutical products. In addition to its ability to balance the intestinal microflora [3], the fortification of yogurt with various plant-based additives could prevent and treat chronic diseases, such as diabetes [4,5] and renal diseases [6]. On the other hand, additives affect the sensory characteristics of yogurt; therefore, it is a challenge to develop acceptable and palatable functional products with stable sensory characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…pH is one of the most contributing factors in pigment degradation [8]. Anthocyanin is unstable at an acidic pH (4)(5), as it converts to a colorless carbinol pseudobase, resulting in a faded red color [9]. Betalains, on the other hand, are more stable than anthocyanins over a wide pH range (3-7), with higher stability at pH 4-6 [8], so betalains can be used in various foods.…”

Section: Introductionmentioning

confidence: 99%

Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage

Abdo,

Mansour,

Darwish

et al. 2023

Fermentation

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Betalains are natural red colorants characterized by their stability to anthocyanins, particularly in acidic foods. Beetroot stalks are a good source of betalains, with higher bioactive components than the whole root. Hence, the current study aims to investigate the potential use of beetroot stalk water extract (BSE) as a functional colorant for raspberry-flavored stirred yogurt. For this purpose, the betalains of BSE and their stability at pH 4 and 5 were investigated in addition to the phenolic and flavonoid content. Furthermore, the antioxidant and antimicrobial activities of BSE were characterized. Subsequently, BSE was added to raspberry-flavored stirred yogurt at concentrations of 1 (T1), 2 (T2), and 5% (T3) to study the stability of betalains, the physicochemical properties, the nutritional value, and the viability of lactic acid bacteria during storage (14 days/4 °C). BSE showed a considerable amount of betalains (456.82 mg/L) and phenolics (139.87 mg/g), with a high content of chlorogenic and ferulic acids. The betalains showed greater stability at pH 4 than pH 5 after 14 days of cold storage (275.05 and 247.00 mg/L, respectively). Applying BSE resulted in a functional beverage with high phenolic content (116.55 ± 1.23 mg/g) and flavonoids (71.77 ± 0.57 mg/g) in T3 (5%) compared to the control (95.11 ± 1.12 and 64.72 ± 0.29 mg/g, respectively). The beverages shared high DPPH scavenging activity (IC50 = 71.68 ± 1.30– 69.18 ± 0.48) compared with the control (78.47 ± 3.27 µL/mL). BSE significantly increased the betalain level in yogurt from 44.19 ± 0.05 mg/L to 67.86 ± 0.54 mg/L, resulting in pale red beverages with a redness value of 6.38–9.68 on day 1. By day 14, the redness of the treatments decreased by 6–18% compared with the first day, reaching 5.25 ± 0.03 (T1), 7.87 ± 0.03 (T2), and 8.43 ± 0.05 (T3) due to the degradation of betalains. Generally, BSE is a promising natural colorant when added to stirred yogurt, and it has preferable physical and sensory properties, as it improves the stability of the red color throughout cold storage and increases the nutritional quality. The use of beet stalks as a natural and functional colorant is presented for the first time in the current investigation.

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