scholarly journals MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS

2017 ◽  
pp. 117-131 ◽  
Author(s):  
Rafig Gurbanov ◽  
Fatih Yıldız
Keyword(s):  
Functional Foods ◽  
Probiotic Bacteria ◽  
Molecular Profile

scholarly journals Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Yves Raymond ◽  
Claude P. Champagne
Keyword(s):  
Cocoa Butter ◽  
Functional Foods ◽  
Palm Kernel ◽  
Probiotic Bacteria ◽  
Particle Sizes ◽  
Small Particles ◽  
Carnauba Wax ◽  
Kernel Oil ◽  
Bioactive Ingredients ◽  
Gastric Secretions

The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO), chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS) or duodenum secretions (DS) at 37°C. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750 μm) as compared to the larger (2.5 mm) ones. With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides) used in the development of functional foods.

scholarly journals Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model

2021 ◽  
Vol 12 ◽  
Author(s):  
Bárbara F. Cordeiro ◽  
Juliana L. Alves ◽  
Giovanna A. Belo ◽  
Emiliano R. Oliveira ◽  
Marina P. Braga ◽  
...  
Keyword(s):  
Ulcerative Colitis ◽  
Functional Foods ◽  
Activity Index ◽  
Disease Activity Index ◽  
Probiotic Strain ◽  
Human Colon ◽  
Probiotic Bacteria ◽  
Therapeutic Effects ◽  
Probiotic Cheese ◽  
Spleen And Lymph Nodes

Inflammatory bowel diseases (IBDs) constitute disturbances of gastrointestinal tract that cause irreversible changes in the structure and function of tissues. Ulcerative colitis (UC), the most frequent IBD in the population, is characterized by prominent inflammation of the human colon. Functional foods containing probiotic bacteria have been studied as adjuvants to the treatment or prevention of IBDs. The selected probiotic strain Lactococcus lactis NCDO 2118 (L. lactis NCDO 2118) exhibits immunomodulatory effects, with promising results in UC mouse model induced by dextran sodium sulfate (DSS). Additionally, cheese is a dairy food that presents high nutritional value, besides being a good delivery system that can be used to improve survival and enhance the therapeutic effects of probiotic bacteria in the host. Therefore, this work investigated the probiotic therapeutic effects of an experimental Minas Frescal cheese containing L. lactis NCDO 2118 in DSS-induced colitis in mice. During colitis induction, mice that consumed the probiotic cheese exhibited reduced in the severity of colitis, with attenuated weight loss, lower disease activity index, limited shortening of the colon length, and reduced histopathological score. Moreover, probiotic cheese administration increased gene expression of tight junctions’ proteins zo-1, zo-2, ocln, and cln-1 in the colon and increase IL-10 release in the spleen and lymph nodes. In this way, this work demonstrates that consumption of probiotic Minas Frescal cheese, containing L. lactis NCDO 2118, prevents the inflammatory process during DSS-induced colitis in mice, opening perspectives for the development of new probiotic functional foods for personalized nutrition in the context of IBD.

scholarly journals A Review: The Probiotic Bacteria Viability under Different Conditions

2016 ◽  
Vol 73 (2) ◽  
pp. 55 ◽  
Author(s):  
Lavinia Florina CALINOIU ◽  
Dan VODNAR ◽  
Gabriela PRECUP
Keyword(s):  
Functional Foods ◽  
Mechanical Stability ◽  
Current Knowledge ◽  
Intestinal Flora ◽  
Gastrointestinal Transit ◽  
Food Composition ◽  
Probiotic Bacteria ◽  
General Interest ◽  
Potential Health ◽  
Daily Ingestion

This review summarized the current knowledge on probiotics and on the effects that different conditions have under this type of bacteria.The purpose of this review was to evaluate the survival rate/resistance or viability of different probiotic bacteria under several conditions, such as: processing, food composition, storage, freezing, thawing, refrigeration, temperature, oxygen, pH, gastrointestinal environment and package.Nowadays, the demand on probiotic functional foods is increasing rapidly, as the consumers became more aware about the potential health benefits, due to the fact that probiotics help in maintaining the balance and composition of intestinal flora and protect it from pathogens. A daily ingestion of 108–109 CFU ml−1 probiotic microorganisms is crucial in order to be able to demonstrate an effect in our organism, considering the dose and the effect of storage/gastrointestinal environments on the probiotic viability.Microencapsulation of probiotics in different polysaccharides was proven to be an ideal way to preserve and protect the cells from detrimental factors during processing, storage or resistance in the gastrointestinal transit, as many studies demonstrate it.There is a general interest in the improvement of the physical and mechanical stability of the polymers used in probiotics encapsulation, to ensure high population of probiotics not only in food during storage, but also after gastrointestinal digestion. Also, the carrier plays a very important role and should be carefully examined.

scholarly journals Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 30 ◽  
Author(s):  
Maria Aspri ◽  
Photis Papademas ◽  
Dimitrios Tsaltas
Keyword(s):  
Dairy Products ◽  
Functional Foods ◽  
Food Products ◽  
Cholesterol Content ◽  
Probiotic Bacteria ◽  
High Fat ◽  
Dairy Food ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Probiotic Delivery

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

scholarly journals Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

2022 ◽  
Vol 12 (1) ◽  
pp. 455
Author(s):  
Jeyanthi Palanivelu ◽  
Sundaram Thanigaivel ◽  
Sundaram Vickram ◽  
Nibedita Dey ◽  
Dasha Mihaylova ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Food Industry ◽  
Nutritional Value ◽  
Functional Foods ◽  
Health Benefits ◽  
Pharmaceutical Products ◽  
Probiotic Bacteria ◽  
Great Demand ◽  
Recent Advances

Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.

Functional foods as carriers for SYNBIO®, a probiotic bacteria combination

2012 ◽  
Vol 157 (3) ◽  
pp. 346-352 ◽  
Author(s):  
Maria Magdalena Coman ◽  
Cinzia Cecchini ◽  
Maria Cristina Verdenelli ◽  
Stefania Silvi ◽  
Carla Orpianesi ◽  
...  
Keyword(s):  
Functional Foods ◽  
Probiotic Bacteria

scholarly journals The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Younes Safdari ◽  
Mohsen Vazifedoost ◽  
Zohreh Didar ◽  
Bahareh Hajirostamloo
Keyword(s):  
Rheological Properties ◽  
Dietary Fiber ◽  
Functional Foods ◽  
Dairy Product ◽  
Camel Milk ◽  
Probiotic Bacteria ◽  
Banana Peel ◽  
Banana Fiber ◽  
Overall Acceptability ◽  
Fermented Dairy

Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly ( p < 0.05 ). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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