Viability and Activity of Bifidobacteria During Refrigerated Storage of Yoghurt ContainingMangifera pajangFibrous Polysaccharides

Abstract

This is the first study reported on produce synbiotic yoghurt as a functional food for specified health uses contains bifidobacteria and M. pajang fibrous polysaccharides. M. pajang fibrous polysaccharides can be used as a prebiotic particularly in dairy products to increase the viability and activity of bifidobacteria which can be used as probiotic to exert health benefit to the human by yoghurt that is considered common use in society; thus, the benefits of synbiotic yoghurt are readily accessible to the member of society.

Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization

“…bulgaricus and S. thermophiles were 9.10 ± 0.03 and 9.07 ± 0.09 log CFU g -1 in LF-C yoghurt and 9.10 ± 0.03 and 9.11 ± 0.11 log CFU g -1 in FF-C yoghurt (Fig 9) with no significant variability between both types of samples. These values are in agreement with those reported by other authors (Ibrahim & Carr, 2006;Al-Sheraji et al, 2012).…”

“…These values are similar to those reported by other authors for LF and FF yoghurts (Al-Sheraji et al, 2012;Cruz et al, 2013) and suggest a poor postacidification process, a desirable characteristic in a modern yoghurt industry. This fact is related to the choice of the metabolism of lactic culture used (Cruz et al, 2013).…”

Antioxidant activity of prebiotic ginseng polysaccharides combined with potential probiotic Lactobacillus plantarum C88

“…Because of the increasing demand for prebiotics, currently there is considerable interest in the discovery of new carbohydrates with potential prebiotic properties. Extensive studies are now focused on the prebiotic potential of polysaccharides extracted from natural sources such as Anoectochilus formosanus (Martinez‐Maqueda et al ., ), Picea abies (Polari et al ., ), Pleurotus ostreatus and Pleurotus eryngii (Synytsya et al ., ), and Mangifera pajang fibrous (Al‐Sheraji et al ., ; ). In this study, the potential prebiotic properties of ginseng polysaccharide were assessed by measuring the ability of L. plantarum strains to utilise and ferment these saccharides as their main carbohydrate source.…”

Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

“…Several investigations (Donkor et al, 2007a;Al-Sheraji et al, 2012) have focused on probiotic viability in yogurt containing prebiotic supplements and during refrigerated storage. Whereas prebiotic supplementations may result into several functional benefits for probiotic organisms and ultimately consumers, this approach may influence the bioactivity of yogurt, as bacterial proteolytic enzymes may further hydrolyze milk proteins as well as bioactive peptides during storage (Donkor et al, 2007b).…”