scholarly journals Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

2021 ◽  
Vol 9 (3) ◽  
pp. 480
Author(s):  
Penka Petrova ◽  
Ivan Ivanov ◽  
Lidia Tsigoriyna ◽  
Nadezhda Valcheva ◽  
Evgenia Vasileva ◽  
...  
Keyword(s):  
Dairy Products ◽  
Cyclic Peptides ◽  
Human Microbiome ◽  
Healthy Human ◽  
Dairy Food ◽  
Dairy Foods ◽  
Beneficial Effects ◽  
Isolation And Characterization ◽  
Fermented Dairy

The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

0602 Isolation and characterization of listeriaphages for control of growth of Listeria monocytogenes in dairy foods

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 285-286
Author(s):  
S. H. Lee ◽  
H. S. Lee ◽  
S. Heo ◽  
C. R. Lee ◽  
G. B. Kim
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Foods ◽  
Isolation And Characterization

scholarly journals Dairy Fat and Cardiovascular Health

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 838 ◽  
Author(s):  
Esther Sendra
Keyword(s):  
Blood Pressure ◽  
Serum Cholesterol ◽  
Dairy Products ◽  
Cardiovascular Health ◽  
Current Knowledge ◽  
Bioactive Lipids ◽  
Dairy Food ◽  
Dairy Foods ◽  
Dairy Fat ◽  
Dairy Fats

Current scientific evidence points to a neutral or positive effect of dairy fats intake on cardiovascular health. After years of controversy, with many guidelines recommending a reduced intake of dairy products, and preferably low or nonfat dairy foods, current knowledge points to the more appropriate recommendation of moderate consumption of full-fat dairy foods within a healthy lifestyle. Fermented dairy products seem to be the best option as a source of nutrients and cardiovascular health benefits. Previous recommendations were based on cholesterol, saturated fat, and caloric contents, in dairy fat, and their potential impact on serum cholesterol, fasting sugar levels, and blood pressure. However, experimental data point to a more complex scenario in which other actors may play major roles: calcium, bioactive lipids and peptides, and even the food-matrix effect from the dairy food side, and human genetics and environmental factors all impact dairy food-related health issues. Furthermore, cardiovascular health does not rely solely on serum cholesterol levels and blood pressure but also on inflammatory biomarkers. At present, little is known on the true mechanisms underlying the cardioprotective mechanism of dairy fats, and further research in needed to elucidate them.

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

2013 ◽  
Vol 110 (12) ◽  
pp. 2242-2249 ◽  
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 ◽  
Fermented Dairy Products ◽  
Obese Subjects ◽  
Fermented Dairy

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.

Exotic Fermented Dairy Foods

1977 ◽  
Vol 40 (11) ◽  
pp. 801-802 ◽  
Author(s):  
EBENEZER R. VEDAMUTHU
Keyword(s):  
Lactobacillus Acidophilus ◽  
Dairy Products ◽  
The United States ◽  
Innovative Development ◽  
Dairy Foods ◽  
Food Market ◽  
Good Potential ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
The U.S

Cultured dairy products are on the ascendency in the United States. The yogurt market has grown almost 600% over the last decade. There is also renewed interest in products containing Lactobacillus acidophilus. For innovative development to be competitive in the U.S. food market, the cultured dairy products industry has to look to exotic fermented dairy products which could be adapted for the American palate. Three such products are dicussed, which with slight modifications and imaginative flavoring may have a very good potential in the American market.

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 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.

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