scholarly journals Microbial, Physiochemical and Sensory Properties of Bael (Aegle marmelos) Incorporated Buffalo Milk Yoghurt Containing Lb. rhamnosus GG

2020 ◽  
Author(s):  
Dinusha Yapa ◽  
Jithmi Siriwardhana ◽  
Dammika Weerathilake ◽  
Dilan Dissanayake
Keyword(s):  
Functional Foods ◽  
Lactobacillus Rhamnosus ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Fruit Extract ◽  
Lactobacillus Rhamnosus Gg ◽  
Increasing Demand ◽  
The Impact ◽  
Positive Effect ◽  
Ideal Matrix

Recently, there is a trend among food manufacturers in producing functional foods containing fruit and milk. On the other hand, there is an increasing demand for buffalo milk as an alternative to cow milk. Therefore, the aim of this study was to investigate the impact of adding bael fruit extract on microbial, physiochemical and sensory characteristics of buffalo yoghurt containing the EPS-producing probiotic Lactobacillus rhamnosus GG (LGG) during 21 days of refrigerated storage. Four formulations of buffalo yoghurt: a control yoghurt manufactured with conventional yoghurt culture (CON); a probiotic yoghurt containing Lb. rhamnosus GG plus yoghurt culture (PY); a probiotic yoghurt containing 5% (w/v) bael (PY5); and 10% (w/v) bael (PY10) were evaluated for changes in pH, syneresis, hardness, probiotic viability and sensory attributes during the storage. Control yoghurt experienced significant post acidification and a higher rate of syneresis. Addition of probiotics had a positive effect on post acidification and syneresis rate. Addition of bael did not affect post-acidification, but significantly decreased the level of syneresis. All probiotic formulations maintained LGG counts of >107 cfu/mL and the highest counts were observed in 5% (w/v) bael incorporated yoghurt. Results showed that buffalo yoghurt is an ideal matrix to deliver LGG and 5% bael incorporation would be ideal or symbiotic product development.

The Impact of Storage Conditions on the Stability of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis Bb12 in Human Milk

2017 ◽  
Vol 12 (9) ◽  
pp. 566-569 ◽  
Author(s):  
Anastasia Mantziari ◽  
Juhani Aakko ◽  
Himanshu Kumar ◽  
Satu Tölkkö ◽  
Elloise du Toit ◽  
...  
Keyword(s):  
Human Milk ◽  
Lactobacillus Rhamnosus ◽  
Storage Conditions ◽  
Lactobacillus Rhamnosus Gg ◽  
Bifidobacterium Animalis ◽  
The Stability ◽  
The Impact

scholarly journals Lactobacillus Rhamnosus GG Affects the BDNF System in Brain Samples of Wistar Rats with Pepsin-Trypsin-Digested Gliadin (PTG)-Induced Enteropathy

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 629
Author(s):  
Antonella Orlando ◽  
Guglielmina Chimienti ◽  
Angela Maria Serena Lezza ◽  
Vito Pesce ◽  
Isabella Gigante ◽  
...  
Keyword(s):  
Nervous System ◽  
Adaptive Response ◽  
Wistar Rats ◽  
Lactobacillus Rhamnosus ◽  
Low Grade ◽  
Lactobacillus Rhamnosus Gg ◽  
Curative Effect ◽  
Low Grade Inflammation ◽  
The Brain ◽  
Positive Effect

Celiac disease (CD) presents as chronic low-grade inflammation of the small intestine often characterized by psychiatric comorbidities. The brain-derived neurotrophic factor (BDNF), which we have shown to be reduced in the serum of CD patients, acts as the bridge between immune activation and the nervous system adaptive response. Since Lactobacillus has been shown to upregulate BDNF, this study aimed to evaluate whether the administration of Lactobacillus rhamnosus GG (L.GG) could positively affect the brain BDNF system in rats mimicking the CD lesions. Data have shown that the administration of pepsin-trypsin digested gliadin (PTG) and L.GG alter the levels of mature BDNF (mBDNF), as evaluated by Western blotting. PTG provoked a reduction of mBDNF compared to controls, and a compensatory increase of its receptor TrkB. L.GG induced a slight positive effect on mBDNF levels under normal conditions, while it was able to rescue the PTG-induced reduced expression of mBDNF. The curative effect of L.GG was finely tuned, accompanied by the reduction of TrkB, probably to avoid the effect of excessive BDNF.

Physicochemical Alterations Enhance the Ability of Dairy Strains of Lactic Acid Bacteria To Remove Aflatoxin from Contaminated Media†

1998 ◽  
Vol 61 (4) ◽  
pp. 466-468 ◽  
Author(s):  
HANI EL-NEZAMI ◽  
PASI KANKAANPÄÄ ◽  
SEPPO SALMINEN ◽  
JORMA AHOKAS
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Hydrochloric Acid ◽  
Aflatoxin B1 ◽  
Acid Treatment ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg ◽  
Binding Ability ◽  
Physical Treatments ◽  
The Impact

Lactobacillus rhamnosus GG and Lactobacillus rhamnosus LC-705, previously shown to effectively bind to aflatoxin B1, were subjected to various Chemical and physical treatments to examine the effects of these treatments on the binding affinity of these strains towards aflatoxin B1. Treatment of bacterial pellets of both strains with hydrochloric acid significantly (P < 0.05) enhanced the binding ability when compared to nontreated pellets or pellets treated by other methods. An enhancement of bacterial ability to bind aflatoxin B1 was also observed when the bacterial pellets were subjected to heat treatment by either autoclaving or boiling at 100°C in a water bath, but the impact of these two treatments was not as effective as the acid treatment. Ethanol, UV radiation, sonication, alkaline, or pH treatments either had no effect or reduced the binding ability of the bacteria.

scholarly journals Nutritional quality of milk curd by adding avocado extract (Persea americana, mill) using gombong bamboo (Gigantochloa verticilata)

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
P T Pandiangan ◽  
T H Wahyuni ◽  
Hamdan
Keyword(s):  
Nutritional Value ◽  
Buffalo Milk ◽  
Persea Americana ◽  
Cow Milk ◽  
Fruit Extract ◽  
Avocado Fruit ◽  
Quality Of Milk ◽  
Physiology Laboratory ◽  
North Sumatra

Curd is a traditional fermented buffalo milk from West Sumatra.Fermentation in curd making occurs spontaneously, meaning thatfermentation occurs naturally without the addition of a starter. This studyaims to determine the nutritional content of cow milk curd with the additionof avocado extract (Persea americana, Mill) various levels using Gombongbamboo (Gigantochloa verticilata).This research was conducted at the Analogy and Physiology Laboratory ofthe Faculty of Agriculture, University of North Sumatra in November 2018-December 2018. The design used in this study was a completelyrandomized design (CRD) with 5 treatments and 4 replications. Theparameters analyzed were Protein, Fat, and pH. The results showed thatcow milk curd with the addition of avocado (Persea americana, Mill)extract various levels using Gombong bamboo (Gigantochloa verticilata)significantly had different effects on the nutritional value of protein, fat andpH. From the nutritional value studied, the highest protein: P1 7.57% withthe addition of avocado fruit extract (Persea americana, Mill) 6%, fataverage: P1 7.08% with the addition of avocado fruit extract (Perseaamericana, Mill) 6%, pH: P4 5.30% with the addition of avocado fruitextract (Persea americana, Mill) 24%.

scholarly journals Emergency-Dependent Supply Decisions with Risk Perception and Price Control

2014 ◽  
Vol 2014 ◽  
pp. 1-13
Author(s):  
Shaofu Du ◽  
Huifang Jiao ◽  
Rongji Huang ◽  
Jiaang Zhu
Keyword(s):  
Risk Perception ◽  
Loss Aversion ◽  
Price Control ◽  
Price Cap ◽  
On Demand ◽  
Negative Effect ◽  
Increasing Demand ◽  
The Impact ◽  
Positive Effect ◽  
Share Information

This paper studies the impact of emergencies on the supplier’s decision-making behaviors including production and information sharing in consideration of consumer risk perception, consumer loss aversion phenomenon, and government price control. The intensity of emergencies is sequential and emergencies can be divided into two types (positive or negative) according to their effect on demand. When emergencies have negative effect on demand, the supplier’s sales will reduce and he would share information to the market. When emergencies have positive effect on demand, we find that when the price is under price cap the supplier will not share information to the market; when the price reaches price cap, the supplier will share a certain amount of information to the market. We were surprised to find that increasing demand is not always good for the supplier when there exist government price control and lost sales penalty, and information helps the supplier to effectively manipulate demand.

scholarly journals Performance of Livestock Sector in India (With Reference to Bovine Population)

2016 ◽  
Vol 4 (1) ◽  
pp. 108-113 ◽  
Author(s):  
B Reddy ◽  
P Ramappa
Keyword(s):  
Milk Production ◽  
Milk Yield ◽  
Buffalo Milk ◽  
Cow Milk ◽  
High Price ◽  
Indigenous Cattle ◽  
Rural People ◽  
Livestock Sector ◽  
Per Capita ◽  
Increasing Demand

Most of the farmers in India depend on agriculture and allied activities. The dairying has been playing a major role by providing livelihoods to the rural people. The objectives of the study are: to know the growth in the bovine population in India, analyse the trends in milk production and per capita availability of milk and analyse the share of livestock production in GDP. The study reveals that the percentage share of cows declined and that of buffaloes significantly increased. It is due to high price for buffalo milk. It is observed that the percentage of CB cattle in total cattle increased and that of indigenous cattle population declined. The per capita availability of milk increased from 130 grams per day in 1950 to 299 grams in 2012. The share of livestock sector in agriculture GDP also increased from 13.88% in 1980-81 to 29.20% in 2012-13. Among the top ten countries in the world India is in 2nd position in cow milk production. It is also evident that among the top ten countries India is in 1st position in buffalo milk production. It is observed that the milk yield per head is low in India. Hence there is need to raise the milk yield in order to enhance the per capita availability of milk and to meet the increasing demand. Measures must also be taken to protect the cattle and to increase their number.

scholarly journals Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

2021 ◽  
pp. 60-72
Author(s):  
Ka Wai Lai ◽  
Yu Hsuan How ◽  
Hasanah Mohd Ghazali ◽  
Liew Phing Pui
Keyword(s):  
Functional Foods ◽  
Growth Promotion ◽  
Lactobacillus Rhamnosus ◽  
Gastrointestinal Transit ◽  
Probiotic Strain ◽  
Preliminary Evaluation ◽  
Lactobacillus Rhamnosus Gg ◽  
Chia Seed ◽  
Seed Mucilage

The characterization of the prebiotic potential of legumes and mucilage are essential and crucial for the development of symbiotic food products. The aim of the present study was to compare and to determine the prebiotic capacity of selected legumes, namely adzuki bean, mung bean, black cowpea, and mucilages from chia seed and flaxseed on the growth of Lactobacillus rhamnosus GG. Resistance towards acid, pancreatin hydrolysis, and the prebiotic scores of the tested substances was determined based on growth promotion after 24 h of incubation. Results revealed that flaxseed mucilage was more resistant against hydrolysis by acid (1.47%) and pancreatin (2.64%) compared to the other samples (5.64 – 18.06% for acid and 10.34 – 15.57% for pancreatin). The relative prebiotic scores for flaxseed mucilage and black cowpea were 98% and 94%, respectively, which were higher than commercial prebiotics including inulin, fructooligosaccharides, and isomaltooligosaccharides. The optimum concentrations of flaxseed mucilage and black cowpea during 36 h of fermentation were 0.8% and 0.4% (w/v), respectively. The findings indicated that flaxseed mucilage was partially digested during gastrointestinal transit and it promotes the growth of the L. rhamnosus GG. The potential prebiotic capacity of flaxseed mucilage and its symbiotic relationship with L. rhamnosus GG suggests that they can be incorporated together for the development of functional foods.

Modulation of the murine microbiome with a concomitant anti-obesity effect by Lactobacillus rhamnosus GG and Lactobacillus sakei NR28

2012 ◽  
Vol 3 (1) ◽  
pp. 13-22 ◽  
Author(s):  
Y. Ji ◽  
H. Kim ◽  
H. Park ◽  
J. Lee ◽  
S. Yeo ◽  
...  
Keyword(s):  
Small Intestine ◽  
Fatty Acid Synthase ◽  
Metabolic Diseases ◽  
Human Microbiome ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Sakei ◽  
Lactobacillus Rhamnosus Gg ◽  
Noticeable Effect ◽  
The Impact ◽  
Lactobacillus Spp

The microbiota of the gastrointestinal tract (GIT) constitutes the major part of the total human microbiome and is considered to be an important regulator of human health and host metabolism. Numerous investigations in recent years have focused on the connection between the human microbiota and metabolic diseases such as obesity, type II diabetes and atherosclerosis. Yet, little is known about the impact of probiotic consumption on the GIT microbial population and the potential effect on chronic diseases. In this study, the modulation of the microbial community in the murine small intestine resulting from probiotic feeding was investigated and was found to be associated with an anti-obesity effect. Changes in the microbiota of the mouse faeces and small intestine were monitored using quantitative real-time PCR and by following the mRNA expression levels of various obesity-related biomarkers following probiotic feeding in a mouse model. Lactobacillus rhamnosus GG and Lactobacillus sakei NR28 (a putative probiotic strain isolated from kimchi) were administered at a daily level of approximately 1×108 viable bacteria per mouse (C57BL/6J mice) for up to three weeks. Feeding these strains resulted in a significant reduction of epididymal fat mass, as well as obesity-related biomarkers like acetyl-CoA carboxylase, fatty acid synthase, and stearoyl-CoA desaturase-1 in the liver. The total number and ratio of the microbial groups, i.e. Firmicutes, Bacteroidetes, Clostridium cluster I and XIVab, and Lactobacillus spp. were modulated in the small intestine, and the Firmicutes:Bacteroidetes ratio was decreased. In contrast, no noticeable effect of probiotic feeding could be detected on the faecal microbiota, neither quantitatively, nor with regard to the bacterial groups (Firmicutes, Bacteroidetes, Clostridium cluster I and XIVab, and Lactobacillus spp.) studied.

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