Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir

Polymerase Chain ◽

Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in fermented dairy products, including kefir. However, the probiotic potential of Pediococcus strains has not been explored extensively. This study was performed to evaluate the probiotic potential of Pediococcus strains from traditionally produced kefir samples. To do this, a total of 32 kefir samples from Marmara and Central Anatolia regions in Turkey was collected. The samples were exposed to conventional microbiological analysis to culture lactic acid bacteria (LAB), followed by identification using VITEK<sup>®</sup> mass spectrometer (MS), and molecular characterisation of Pediococcus strains by polymerase chain reaction (PCR). After that, the probiotic potential of each Pediococcus strain was tested for resistance to gastric acidity and bile salt and property of hydrophobicity. Overall, 22 strains (34.9%) were identified as Pediococcus spp. out of 63 LAB isolates. Among them, only one isolate, Pediococcus pentosaceus K6, was found to be resistant to gastric acidity, bile salt and to have hydrophobic properties. In conclusion, our study suggests that a limited number of strains could reveal their potential probiotic action on the host organism. Thus, Pediococcus strains of diverse natural origins can provide more insights into further probiotic supplement designs in human nutrition without genomic intervention.

Intake of fermented and non-fermented dairy products and risk of incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study

British Journal Of Nutrition ◽

10.1017/s0007114518002830 ◽

2018 ◽

Vol 120 (11) ◽

pp. 1288-1297 ◽

Cited By ~ 6

Author(s):

Timo T. Koskinen ◽

Heli E. K. Virtanen ◽

Sari Voutilainen ◽

Tomi-Pekka Tuomainen ◽

Jaakko Mursu ◽

...

Keyword(s):

Dairy Products ◽

Disease Risk ◽

Dairy Product ◽

Low Fat ◽

Disease Risk Factor ◽

Risk Factor Study ◽

Factor Study ◽

Fermented Dairy ◽

Heart Disease Risk

AbstractRecent dairy product studies have suggested that fermented rather than non-fermented dairy products might provide benefits on cardiovascular health, but the evidence is inconclusive. Therefore, we investigated whether fermented and non-fermented dairy products have distinct associations with the risk of incident CHD in a population with high dairy product intake. The present study included a total of 1981 men, aged 42–60 years, from the Kuopio Ischaemic Heart Disease Risk Factor Study, with no CHD at baseline. Dietary intakes were assessed with instructed 4-d food records. We used Cox’s proportional hazards regression model to estimate the associations with the risk of CHD. Fatal and non-fatal CHD events were ascertained from national registries. During a mean follow-up of 20·1 years, 472 CHD events were recorded. Median intakes were 105 g/d for fermented (87 % low-fat products) and 466 g/d for non-fermented dairy products (60 % low-fat products). After adjusting for potential confounders, those in the highest (v. lowest) intake quartile of fermented dairy products had 27 % (95 % CI 5, 44; P-trend=0·02) lower risk of CHD. In contrast, those in the highest intake quartile of non-fermented dairy products had 52 % (95 % CI 13, 104; P-trend=0·003) higher risk of CHD. When analysed based on fat content, low-fat (<3·5 % fat) fermented dairy product intake was associated with lower risk (hazard ratio in the highest quartile=0·74; 95 % CI 0·57, 0·97; P-trend=0·03), but high-fat fermented dairy and low-fat or high-fat non-fermented dairy products had no association. These results suggest that fermented and non-fermented dairy products can have opposite associations with the risk of CHD.

Dairy product consumption is associated with pre-diabetes and newly diagnosed type 2 diabetes in the Lifelines Cohort Study

British Journal Of Nutrition ◽

10.1017/s0007114517003762 ◽

2018 ◽

Vol 119 (4) ◽

pp. 442-455 ◽

Cited By ~ 14

Author(s):

Elske M. Brouwer-Brolsma ◽

Diewertje Sluik ◽

Cecile M. Singh-Povel ◽

Edith J. M. Feskens

Keyword(s):

Type 2 Diabetes ◽

Dairy Products ◽

Dairy Product ◽

Newly Diagnosed ◽

Cross Sectional ◽

Product Consumption ◽

Fermented Dairy ◽

Dairy Product Consumption

AbstractPrevious studies show associations between dairy product consumption and type 2 diabetes, but only a few studies conducted detailed analyses for a variety of dairy subgroups. Therefore, we examined cross-sectional associations of a broad variety of dairy subgroups with pre-diabetes and newly diagnosed type 2 diabetes (ND-T2DM) among Dutch adults. In total, 112 086 adults without diabetes completed a semi-quantitative FFQ and donated blood. Pre-diabetes was defined as fasting plasma glucose (FPG) between 5·6 and 6·9 mmol/l or HbA1c% of 5·7–6·4 %. ND-T2DM was defined as FPG ≥7·0 mmol/l or HbA1c ≥6·5 %. Logistic regression analyses were conducted by 100 g or serving increase and dairy tertiles (T1ref), while adjusting for demographic, lifestyle and dietary covariates. Median dairy product intake was 324 (interquartile range 227) g/d; 25 549 (23 %) participants had pre-diabetes; and 1305 (1 %) had ND-T2DM. After full adjustment, inverse associations were observed of skimmed dairy (OR100 g 0·98; 95 % CI 0·97, 1·00), fermented dairy (OR100 g 0·98; 95 % CI 0·97, 0·99) and buttermilk (OR150 g 0·97; 95 % CI 0·94, 1·00) with pre-diabetes. Positive associations were observed for full-fat dairy (OR100 g 1·003; 95 % CI 1·01, 1·06), non-fermented dairy products (OR100 g 1·01; 95 % CI 1·00, 1·02) and custard (ORserving/150 g 1·13; 95 % CI 1·03, 1·24) with pre-diabetes. Moreover, full-fat dairy products (ORT3 1·16; 95 % CI 0·99, 1·35), non-fermented dairy products (OR100 g 1·05; 95 % CI 1·01, 1·09) and milk (ORserving/150 g 1·08; 95 % CI 1·02, 1·15) were positively associated with ND-T2DM. In conclusion, our data showed inverse associations of skimmed and fermented dairy products with pre-diabetes. Positive associations were observed for full-fat and non-fermented dairy products with pre-diabetes and ND-T2DM.

Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults

British Journal Of Nutrition ◽

10.1017/s0007114513001621 ◽

2013 ◽

Vol 110 (12) ◽

pp. 2242-2249 ◽

Cited By ~ 40

Author(s):

Paul J. Nestel ◽

Natalie Mellett ◽

Suzana Pally ◽

Gerard Wong ◽

Chris K. Barlow ◽

...

Keyword(s):

Dairy Products ◽

Dairy Product ◽

Plasma Lipid ◽

Lipid Classes ◽

Low Fat ◽

Cvd Risk ◽

Dairy Foods ◽

Obese Subjects ◽

The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation, oxidative stress or atherogenesis and on plasma lipid classes. Within full-fat dairy diets, we also compared fermented v. non-fermented products. In a randomised cross-over study, twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese (fermented) or butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods. The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F2-isoprostanes and lipid classes. The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (P< 0·001), although plasma F2-isoprostane concentrations did not differ on consumption of any of the diets. On the other hand, the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet (P< 0·02). In conclusion, short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable.

Antagonistic Activity and Probiotic Potential of Lactobacillus sp. isolated from fermented dairy products from Majmaah

Majmaah Journal of Health Sciences ◽

10.5455/mjhs.2021.02.010 ◽

2021 ◽

Vol 9 (2) ◽

pp. 89

Author(s):

Johra khan

Keyword(s):

Dairy Products ◽

Antagonistic Activity ◽

Probiotic Potential ◽

Association between Intake of Fermented Dairy Products and Diet Quality, Health Beliefs in a Representative Sample of Polish Population

Proceedings ◽

10.3390/iecn2020-06988 ◽

2020 ◽

Vol 61 (1) ◽

pp. 26

Author(s):

Katarzyna E. Przybyłowicz ◽

Jakub Morze ◽

Anna Danielewicz ◽

Katarzyna Staniewska ◽

Aneta Dąbrowska ◽

...

Keyword(s):

Health Beliefs ◽

Diet Quality ◽

Representative Sample ◽

Dairy Products ◽

Dairy Product ◽

Health Concern ◽

Polish Population ◽

Fermented Dairy Product ◽

This study aimed to evaluate the association between diet quality, perception of benefits consumption, and fermented dairy product intake in a representative sample of the Polish population. The study was carried out in February 2020. 2009 men and women were randomly sampled from the representative Polish population stratified for two age groups (19–30 and 66–75 years). Dairy product intake was evaluated using a qualitative frequency questionnaire. Diet quality was assessed by calculating the Mediterranean Diet Adherence Screener (MEDAS) score. Perceived health benefits of dairy product consumption were assessed with a literature-based questionnaire. The Health Concern Scale was used to measure participants’ attitudes toward health. Median intake of fermented dairy products was 0.8 portion/day (IQR: 0.4–1.6). Intake of fermented dairy products was associated with higher MEDAS. We observed that people with the highest intake of fermented dairy product consumed more oils, vegetables, wine, legumes, fish and seafood, sweets and pastries, nuts, and higher preference for white meat and were more likely to report perceived benefits to maintain body weight, reduce cardiovascular risk, and improve immune and dental health. Moreover, a high intake of fermented dairy products was positively related to paying more attention to health. Our study identified patterns of health behaviors associated with frequent consumption of fermented products. We observed that the intake of fermented dairy products is associated with better diet quality, consumer self-consciousness, and a greater attitude to own health.

Assessment of Process Variables on Vitamin B12 Production in Fermented Dairy Product Including Propionic Acid

Current Nutrition & Food Science ◽

10.2174/1573401315666181204105601 ◽

2020 ◽

Vol 16 (2) ◽

pp. 155-161

Author(s):

Ramona Massoud ◽

Kianoush Khosravi-Darani ◽

Milad Golshahi ◽

Sara Sohrabvandi ◽

Amir Mohammad Mortazavian

Keyword(s):

Vitamin B12 ◽

Dairy Products ◽

Dairy Product ◽

Process Variables ◽

Fermentation Time ◽

Fermented Dairy Product ◽

Fermentation Strategy ◽

Fermented Dairy ◽

B12 Production

The fermented dairy products produced by various microorganism’s activity provide valuable nutrients for human. Fermentation affects the physicochemical and organoleptic characteristics of foods as well as human health. In the present review, we describe the production of vitamin B12 in a fermented dairy product by Propionibacterium species. The effect of the process variables on vitamin B12 production in fermented dairy products e.g. pH, temperature, different carbon and nitrogen sources as well as the type and size of inoculum, the fermentation time and fermentation strategy, etc. are discussed. Finally, fermentation strategy, inoculum preparation of Propionibacterium freudenreichii subsp. Shermanii, methods of determining biomass and Vitamin B12 concentration are reviewed and their effects on vitamin B12 production are mentioned. Propionibacteria are so popular due to their unique characteristics such as being safe, convenient and economical. Among all the highest efficiency was observed by P. freudenreichii. To achieve this purpose, some appropriate situations need to be considered. The best carbon source for this bacterium to produce biomass is lactate, the suitable pH for growth of the Propionibacterium species is in the range of 6 to 7 and the fed-batch is most preferable for vitamin B12 production.

Consumption of dairy products and cardiovascular disease risk: results from the French prospective cohort NutriNet-Santé

Proceedings of The Nutrition Society ◽

10.1017/s0029665120001007 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Laury Sellem ◽

Bernard Srour ◽

Kim Jackson ◽

Serge Hercberg ◽

Pilar Galan ◽

...

Keyword(s):

Dairy Products ◽

Disease Risk ◽

Dairy Product ◽

Saturated Fat ◽

Cvd Risk ◽

Product Consumption ◽

Dietary Records ◽

Disease Risks ◽

AbstractCurrent French National Health and Nutrition Plan (PNNS) recommends 2 servings of dairy products per day for adults. However, dairy contributes to dietary saturated fat intake, of which reduced consumption is often recommended for cardiovascular disease (CVD) prevention. Epidemiological evidence on the association between dairy product consumption and CVD risk remains unclear, with findings from recent prospective cohorts suggesting either null or inverse associations between dairy intake and CVD risk(1,2). This study aimed to investigate the associations between intakes of dairy products (overall and specific types) and CVD risk in a large cohort of French adults.This prospective study included self-selected participants aged ≥ 18 years from the NutriNet-Santé cohort (2009–2019). Dietary data were collected every 6 months using 24 h-dietary records, averaged in daily intakes and coded as sex-specific quartiles. Dairy foods were classified according the PNNS dairy groups: milk, cheese, and yogurts (i.e. yogurts, curd cheese and petit-suisses). Total, fermented and low-fat dairy intakes were also investigated. CVD cases (n = 1,952) included cerebrovascular (i.e. stroke and transient ischemic attack, n = 878 cases) and coronary heart diseases (i.e. myocardial infarction, angina, acute coronary syndrome and angioplasty, n = 1,219 cases). Multivariable Cox models were performed to characterize associations and were adjusted for age, gender, without-alcohol energy intake, number of 24h-dietary records, smoking status, educational level, physical activity, BMI, alcohol intake and family history of CVD.This analysis included n = 104,805 French adults with a mean age 42.8 (SD 14.6) years and the mean number of dietary records per subject was 5.7 (SD 3.1). There was no association between total or specific dairy intakes and total CVD or coronary heart disease risks. However, consumption of fermented dairy, such as cheese and yogurts, was associated with a 19% reduction in the risk of cerebrovascular disease (HRQ4 vs. Q1 = 0.81 [0.66–0.98], p trend = 0.01).Despite being important dietary sources of saturated fat, dairy product consumption was not associated with total CVD or coronary heart disease risks in a large cohort of French adults. However, fermented dairy products may be associated with a lower risk of cerebrovascular diseases. Further observational and interventional studies may be needed to further assess the impact of dairy on CVD risk and to identify potential mechanisms underlying the beneficial effects of fermented dairy products on cerebrovascular disease risk.

The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia

Foods ◽

10.3390/foods10102321 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2321

Author(s):

Zhongjie Yu ◽

Chuantao Peng ◽

Lai-yu Kwok ◽

Heping Zhang

Keyword(s):

Microbial Diversity ◽

Bacterial Diversity ◽

Dairy Products ◽

Geographical Origin ◽

Dairy Product ◽

Cottage Cheese ◽

Fermented Dairy Product ◽

Principal Coordinates ◽

Spontaneously fermented dairy products have a long history, and present diverse microorganisms and unique flavors. To provide insight into the bacterial diversity, 80 different types of spontaneously fermented dairy product samples’ sequence data that were downloaded from MG-RAST and NCBI and 8 koumiss and 4 shubat were sequenced by the PacBio SMRT sequencing platform. All samples including butter, sour cream, cottage cheese, yogurt, koumiss, shubat, and cheese, were collected from various regions in Russia, Kazakhstan, Mongolia and Inner Mongolia (China). The results revealed that Firmicutes and Proteobacteria were the most dominant phyla (>99%), and 11 species were identified with a relative abundance exceeding 1%. Furthermore, Streptococcus salivarius, Lactobacillus helveticus, Lactobacillus delbrueckii, Enterobacter xiangfangensis, and Acinetobacter baumannii were the primary bacterial species in the fermented dairy product samples. Principal coordinates analysis showed that koumiss and shubat stood out from the other samples. Moreover, permutational ANOVA tests revealed that the types of fermented dairy products and geographical origin significantly affected microbial diversity. However, different processing techniques did not affect microbial diversity. In addition, results of hierarchical clustering and canonical analysis of the principal coordinates were consistent. In conclusion, geographical origin and types of fermented dairy products determined the bacterial diversity in spontaneously fermented dairy product samples.

Protective effect of yoghurt consumption onHelicobacter pyloriseropositivity in a Mexican population

Public Health Nutrition ◽

10.1017/s1368980007696372 ◽

2007 ◽

Vol 10 (11) ◽

pp. 1283-1287 ◽

Cited By ~ 14

Author(s):

India J Ornelas ◽

Marcia Galvan-Potrillo ◽

Lizbeth López-Carrillo

Keyword(s):

Protective Effect ◽

Dairy Products ◽

Dairy Product ◽

Population Based ◽

Mexican Population ◽

Logistic Regression Models ◽

Product Consumption ◽

H Pylori ◽

AbstractObjectiveThe aim of the study was to determine the relationship between fermented and unfermented dairy product consumption andHelicobacter pyloriseropositivity in a Mexican population.DesignDietary interviews were conducted as part of a population-based case–control study in 2005. Serum was obtained for each participant to determineH. pyloriseropositivity status. Adjusted odds ratios were estimated from multivariate logistic regression models.SettingMexico City, Mexico.SubjectsA random sample of 464 healthy adult residents.ResultsThe overall seroprevalence ofH. pyloriin the study sample was 75.4%. In fully adjusted models, compared with those who did not consume yoghurt, there was a protective effect of eating up to one serving per week of yoghurt and more than one serving per week of yoghurt (odds ratio (OR) = 0.57, 95% confidence interval (CI) 0.35–0.94 and OR = 0.45, 95% CI 0.24–0.86, respectively), with aPfor trend of 0.01. There were no effects for the consumption of unfermented dairy products (milk and cheese).ConclusionsThis study suggests that yoghurt consumption may have a protective effect againstH. pyloriseropositivity. Additional studies are needed to determine whether consumption of yoghurt or other fermented dairy products can prevent or eradicateH. pyloriinfection.