scholarly journals Technological advances in probiotic stability in yogurt: a review

2021 ◽  
Vol 10 (12) ◽  
pp. e449101220646
Author(s):  
Zeinab El Hajj Hussein ◽  
Jiuliane Martins Silva ◽  
Eloize Silva Alves ◽  
Matheus Campos Castro ◽  
Cintia Stefhany Ripke Ferreira ◽  
...  
Keyword(s):  
New Technologies ◽  
Ohmic Heating ◽  
Consumer Products ◽  
Beneficial Effects ◽  
Technological Advances ◽  
Content Consumption ◽  
Fermented Dairy Products ◽  
The Individual ◽  
Fermented Dairy ◽  
Temperature Time

Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consumed in adequate amounts. Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging). However, to preserve the probiotics stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 109  CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing the flavor, from the production stage until the delivery of these in the gastrointestinal tract. Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.  

scholarly journals Immune modulatory effects of probiotic Streptococcus thermophilus on human monocytes

2020 ◽  
Author(s):  
Narges Dargahi ◽  
Joshua Johnson ◽  
Vasso Apostolopoulos
Keyword(s):  
Immune System ◽  
Gastrointestinal Tract ◽  
Dairy Products ◽  
Streptococcus Thermophilus ◽  
Human Monocytes ◽  
Immune Disorders ◽  
Beneficial Effects ◽  
Routine Administration ◽  
Fermented Dairy Products ◽  
Fermented Dairy

ABSTRACTIngesting probiotics contributes to the development of a healthy microflora in the gastrointestinal tract with established benefits to human health. Some of these beneficial effects may be through modulating of the immune system and probiotics have become more common in the treatment of many inflammatory and immune disorders. We demonstrate a range of immune modulating effects of Streptococcus thermophilus by human monocytes, including, decreased mRNA expression of IL-1R, IL-18, IFNγR1, IFNαR1, CCL2, CCR5, TLR-1, TLR-2, TLR-4, TLR-5, TLR-6, TLR-8, CD14, CD86, CD4, ITGAM, LYZ, TYK2, IFNR1, IRAK-1, NOD2, MYD88, ITGAM, SLC11A1, and, increased expression of IL-1α, IL-1β, IL-2, IL-6, IL-8, IL-23, IFNγ, TNFα, CSF-2. Routine administration of Streptococcus thermophilus in fermented dairy products, and their consumption may be beneficial to the treatment/management of inflammatory and autoimmune diseases.

scholarly journals Immune Modulatory Effects of Probiotic Streptococcus thermophilus on Human Monocytes

Biologics ◽  
2021 ◽  
Vol 1 (3) ◽  
pp. 396-415
Author(s):  
Narges Dargahi ◽  
Joshua C. Johnson ◽  
Vasso Apostolopoulos
Keyword(s):  
Immune System ◽  
Autoimmune Diseases ◽  
Dairy Products ◽  
Streptococcus Thermophilus ◽  
Human Monocytes ◽  
Immune Disorders ◽  
Beneficial Effects ◽  
Routine Administration ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Ingesting probiotics contributes to the development of a healthy microflora in the GIT with established benefits to human health. Some of these beneficial effects may be through the modulation of the immune system. In addition, probiotics have become more common in the treatment of many inflammatory and immune disorders. Here, we demonstrate a range of immune modulating effects of Streptococcus thermophilus by human monocytes, including decreased mRNA expression of IL-1R, IL-18, IFNαR1, IFNγR1, CCL2, CCR5, TLR-1, TLR-2, TLR-4, TLR-5, TLR-6, TLR-8, CD14, CD86, CD4, ITGAM, LYZ, TYK2, IFNR1, IRAK-1, NOD2, MYD88, SLC11A1, and increased expression of IL-1α, IL-1β, IL-2, IL-6, IL-8, IL-23, IFNγ, TNFα, CSF-2. The routine administration of Streptococcus thermophilus in fermented dairy products and their consumption may be beneficial to the treatment/management of inflammatory and autoimmune diseases.

Value-driven issues throughout the development of sociological theory

2020 ◽  
pp. 147-160
Author(s):  
Gulbarshyn Chepurko ◽  
Valerii Pylypenko
Keyword(s):  
Social Interactions ◽  
Social System ◽  
Sociological Theory ◽  
Social Scientists ◽  
Social Sphere ◽  
Technological Advances ◽  
The Social ◽  
The Individual ◽  
Different Levels

The paper examines and compares how the major sociological theories treat axiological issues. Value-driven topics are analysed in view of their relevance to society in times of crisis, when both societal life and the very structure of society undergo dramatic change. Nowadays, social scientists around the world are also witnessing such a change due to the emergence of alternative schools of sociological thought (non-classical, interpretive, postmodern, etc.) and, subsequently, the necessity to revise the paradigms that have been existed in sociology so far. Since the above-mentioned approaches are often used to address value-related issues, building a solid theoretical framework for these studies takes on considerable significance. Furthermore, the paradigm revision has been prompted by technological advances changing all areas of people’s lives, especially social interactions. The global human community, integral in nature, is being formed, and production of human values now matters more than production of things; hence the “expansion” of value-focused perspectives in contemporary sociology. The authors give special attention to collectivities which are higher-order units of the social system. These units are described as well-organised action systems where each individual performs his/her specific role. Just as the role of an individual is distinct from that of the collectivity (because the individual and the collectivity are different as units), so too a distinction is drawn between the value and the norm — because they represent different levels of social relationships. Values are the main connecting element between the society’s cultural system and the social sphere while norms, for the most part, belong to the social system. Values serve primarily to maintain the pattern according to which the society is functioning at a given time; norms are essential to social integration. Apart from being the means of regulating social processes and relationships, norms embody the “principles” that can be applied beyond a particular social system. The authors underline that it is important for Ukrainian sociology to keep abreast of the latest developments in the field of axiology and make good use of those ideas because this is a prerequisite for its successful integration into the global sociological community.

Rediseñando las Organizaciones del Futuro. El impacto de la transformación digital en el mundo del trabajo

2019 ◽  
Vol 1 (1) ◽  
pp. 199-226
Author(s):  
Ricardo M. Piñeyro Prins ◽  
Guadalupe E. Estrada Narvaez
Keyword(s):  
Industrial Revolution ◽  
New Technologies ◽  
Third Sector ◽  
Digital Transformation ◽  
Digital Culture ◽  
Exploratory Research ◽  
The People ◽  
Technological Advances ◽  
Current Scenario ◽  
The Way

We are witnessing how new technologies are radically changing the design of organizations, the way in which they produce and manage both their objectives and their strategies, and -above all- how digital transformation impacts the people who are part of it. Even today in our country, many organizations think that digitalizing is having a presence on social networks, a web page or venturing into cases of success in corporate social intranet. Others begin to invest a large part of their budget in training their teams and adapting them to the digital age. But given this current scenario, do we know exactly what the digital transformation of organizations means? It is necessary? Implying? Is there a roadmap to follow that leads to the success of this process? How are organizations that have been born 100% digital from their business conception to the way of producing services through the use of platforms? What role does the organizational culture play in this scenario? The challenge of the digital transformation of businesses and organizations, which is part of the paradigm of the industrial revolution 4.0, is happening here and now in all types of organizations, whether are they private, public or third sector. The challenge to take into account in this process is to identify the digital competences that each worker must face in order to accompany these changes and not be left out of it. In this sense, the present work seeks to analyze the main characteristics of the current technological advances that make up the digital transformation of organizations and how they must be accompanied by a digital culture and skills that allow their successful development. In order to approach this project, we will carry out an exploratory research, collecting data from the sector of new actors in the world of work such as employment platforms in its various areas (gastronomy, delivery, transportation, recreation, domestic service, etc) and an analysis of the main technological changes that impact on the digital transformation of organizations in Argentina.

The Daily Routine of Students in the Classroom

2020 ◽  
Vol 8 (3) ◽  
pp. 157-163
Author(s):  
Lilian Marques Silva
Keyword(s):  
Elementary School ◽  
Public School ◽  
Data Collection ◽  
New Technologies ◽  
Sao Paulo ◽  
The State ◽  
Daily Routine ◽  
São Paulo ◽  
Access To Information ◽  
Technological Advances

The almost instantaneous access to information provided by technological advances has revolutionized the behavior of people and of the classrooms too. Teachers had to adapt themselves to new technologies to maintain students interested and attentive to the discipline being taught. In this work, the behavior of the students of the 6th grade of elementary school II during class was observed. The school chosen is a public school in the State of São Paulo (Brazil). The research was based on data collection. The students were observed by being filmed during six months. The results showed that the students were interested in the classes and committed to the activities. The place that the student chooses to sit in the classroom influences the behavior of the teacher, because the more distant the teacher, the less he participates in the class.

scholarly journals Technologies and Extraction Methods of Polyphenolic Compounds Derived from Pomegranate (Punica granatum) Peels. A Mini Review

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 236
Author(s):  
Dimitrios Lampakis ◽  
Prodromos Skenderidis ◽  
Stefanos Leontopoulos
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
New Technologies ◽  
Ohmic Heating ◽  
Punica Granatum ◽  
Extraction Methods ◽  
Added Value ◽  
Green Solvents ◽  
Ultrasound Assisted Extraction ◽  
Functional Product

The interest in using plant by-product extracts as functional ingredients is continuously rising due to environmental and financial prospects. The development of new technologies has led to the achievement of aqueous extracts with high bioactivity that is preferable due to organic solvents nonuse. Recently, widely applied and emerging technologies, such as Simple Stirring, Pressure-Applied Extraction, Enzymatic Extraction, Ultrasound-Assisted Extraction, Pulsed Electric Fields, High Hydrostatic Pressure, Ohmic Heating, Microwave Assistant Extraction and the use of “green” solvents such as the deep eutectic solvents, have been investigated in order to contribute to the minimization of disadvantages on the extraction of bioactive compounds. This review is focused on bioactive compounds derived from pomegranate (Punica granatum) peels and highlighted the most attractive extraction methods. It is believed that these findings could be a useful tool for the pomegranate juices industry to apply an effective and economically viable extraction process, transforming a by-product to a high added value functional product.

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

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