Evaluation of antioxidant potential on fermented dairy beverages prepared with Lactobacillus acidophilus: A systematic review / Avalição do potencial antioxidante em bebidas lácteas fermentadas, preparadas com Lactobacillus acidophilus: Uma revisão sistemática

ABSTRACT Fermented dairy foods (FDFs) and probiotics are promising tools for the prevention and management of cardiometabolic diseases (CMDs), respectively. The relation between the regular consumption of FDFs and CMD risk factors was assessed by prospective cohort studies (PCSs), and the effect of probiotic supplementation added into a dairy matrix on CMD parameters was evaluated by randomized controlled trials (RCTs). Moreover, the effects of probiotic supplementation added into a dairy matrix were compared with those administered in capsule/powder form. Twenty PCSs and 52 RCTs met the inclusion criteria for the systematic review and meta-analysis. In PCSs, fermented milk was associated with a 4% reduction in risk of stroke, ischemic heart disease, and cardiovascular mortality [RR (95% CI); 0.96 (0.94, 0.98)]; yogurt intake was associated with a risk reduction of 27% [RR (95% CI); 0.73 (0.70, 0.76)] for type 2 diabetes (T2D) and 20% [RR (95% CI); 0.80 (0.74, 0.87)] for metabolic syndrome development. In RCTs, probiotic supplementation added into dairy matrices produced a greater reduction in lipid biomarkers than when added into capsules/powder in hypercholesterolemic subjects, and probiotic supplementation by capsules/powder produced a greater reduction in T2D biomarkers than when added into dairy matrices in diabetic subjects. Both treatments (dairy matrix and capsules/powder) resulted in a significant reduction in anthropometric parameters in obese subjects. In summary, fermented milk consumption is associated with reduced cardiovascular risk, while yogurt intake is associated with a reduced risk of T2D and metabolic syndrome development in the general population. Furthermore, probiotic supplementation added into dairy matrices could be considered beneficial for lowering lipid concentrations and reducing anthropometric parameters. Additionally, probiotic capsule/powder supplementation could contribute to T2D management and reduce anthropometric parameters. However, these results should be interpreted with caution due to the heterogeneity of the studies and the different probiotic strains used in the studies. This trial is registered with PROSPERO (CRD42018091791) and the protocol can be accessed at http://www.crd.york.ac.uk/PROSPERO/display_record.php?ID=CRD42018091791.

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Evaluation of the Probiotic Profile of the Lactobacillus Acidophilus Used in Pharmaceutical and Food Applications

Acta Scientiarum Health Sciences ◽

10.4025/actascihealthsci.v40i1.36664 ◽

2018 ◽

Vol 40 (1) ◽

pp. 36664

Author(s):

Jucelaine Deon Schmitt ◽

Luciana Oliveira de Fariña ◽

Márcia Regina Simões ◽

Luciana Bill Mikito Kottwitz

Keyword(s):

Gastrointestinal Tract ◽

Lactobacillus Acidophilus ◽

Bile Salts ◽

Pathogenic Bacteria ◽

Growth Conditions ◽

Commercial Use ◽

Inhibitory Compounds ◽

Food Applications ◽

Fermented Dairy

Lactobacillus acidophilus used in three different applications, compounding pharmacies (LA1), fermented dairy (LA2), and allopathic compoundings (LA3) were tested to evaluate the existence of significant differences between them and in different growth conditions. In the evaluation of resistance to different commercial use antibiotics, all strains were sensitive to the antibiotics ampicillin, chloramphenicol, doxycycline, and tetracycline. LA1 was considered moderately sensitive (MS) to erythromycin and LA3 was MS to clindamycin and erythromycin. LA3 was classified between MS to resistant to erythromycin. All three strains were resistant to gentamicin. When evaluating acid pH resistance, the three origins presented similar behavior, with a decrease in cell viability at pH 2, maintaining constant viability at pH 3 and 4. In the test of resistance to the gastrointestinal tract conditions and hydrophobicity, LA2 presented better results. The three strains showed production of inhibitory compounds against pathogenic bacteria and deconjugated tauroconjugated bile salts (TDCA). It was concluded that, depending on the origin, Lactobacillus acidophilus may present different behaviors that will determine its growth and, consequently, its action in vivo. Due to the practicality of access, economy, and the satisfactory results in the tests performed, LA2 can be considered the strain of choice among those studied.

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Complete Genome Sequence of Lactobacillus acidophilus MN-BM-F01

Genome Announcements ◽

10.1128/genomea.01699-15 ◽

2016 ◽

Vol 4 (1) ◽

Cited By ~ 1

Author(s):

Lan Yang ◽

Yun Chen ◽

Zhiwei Li ◽

Yudong Shi ◽

Zhouyong Li ◽

...

Keyword(s):

Genome Sequence ◽

Lactobacillus Acidophilus ◽

Complete Genome Sequence ◽

Complete Genome ◽

Dairy Product ◽

High Acid ◽

Fermented Dairy Product ◽

Genome Features ◽

Fermented Dairy

Lactobacillus acidophilus MN-BM-F01 was originally isolated from a traditional fermented dairy product in China. The characteristics of this bacterium are its low post-acidification ability and high acid-producing rate. Here, we report the main genome features of L. acidophilus MN-BM-F01.

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Exotic Fermented Dairy Foods

Journal of Food Protection ◽

10.4315/0362-028x-40.11.801 ◽

1977 ◽

Vol 40 (11) ◽

pp. 801-802 ◽

Cited By ~ 8

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.

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Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon

Journal of Food Science and Technology ◽

10.1007/s13197-021-05255-6 ◽

2021 ◽

Author(s):

Ayşe Gunes-Bayir ◽

Mehmet Gültekin Bilgin ◽

Duygu Guclu ◽

Sultan Pogda ◽

Agnes Dadak

Keyword(s):

Lactobacillus Acidophilus ◽

Viral Infections ◽

Streptococcus Thermophilus ◽

Starter Cultures ◽

Lactobacillus Delbrueckii ◽

Bifidobacterium Animalis ◽

Inverse Effect ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

Recommended Level

AbstractNovel functional food products might be an easy accessible and eligible approach to help reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing probiotics, propolis and cinnamon was developed and interferences of the ingredients were characterized. Yogurts were prepared using starter cultures with propolis (0.03%) and cinnamon in various concentrations (0.3%, 1%, and 2.5%). Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus were used as microorganisms for yogurt production. Chemical analysis revealed a decline of fat matter in the presence of propolis and/or cinnamon. Propolis had statistically significant suppressive effects on Bifidobacterium animalis ssp. lactis as well as on Lactobacillus delbrueckii subsp. bulgaricus numbers (p < 0.05). These effects were diminished in the presence of increasing cinnamon concentrations. For Lactobacillus acidophilus a statistically significant reducing effect on the number of colonies was observed in all products investigated. Nevertheless all samples met the standard of recommended level of ≥ 106 viable cells/g of a product. Propolis showed an inverse effect on Streptococcus thermophilus by increasing its colony numbers in yogurts. The probiotic yogurt samples containing propolis (0.03%) and cinnamon (2.5%) gained the highest number of points in the sensory evaluation compared to control.

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Use of kombucha culture in the production of fermented dairy beverages

LWT ◽

10.1016/j.lwt.2020.110326 ◽

2021 ◽

Vol 137 ◽

pp. 110326 ◽

Cited By ~ 1

Author(s):

Pınar Sarkaya ◽

Ecem Akan ◽

Ozer Kinik

Keyword(s):

Fermented Dairy ◽

Dairy Beverages

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Antioxidant potential of lichen species and their secondary metabolites. A systematic review

Pharmaceutical Biology ◽

10.3109/13880209.2014.1003354 ◽

2015 ◽

Vol 54 (1) ◽

pp. 1-17 ◽

Cited By ~ 41

Author(s):

Carlos Fernández-Moriano ◽

María Pilar Gómez-Serranillos ◽

Ana Crespo

Keyword(s):

Systematic Review ◽

Secondary Metabolites ◽

Lichen Species ◽

Antioxidant Potential

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Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

LWT ◽

10.1016/j.lwt.2013.04.022 ◽

2013 ◽

Vol 54 (1) ◽

pp. 18-24 ◽

Cited By ~ 27

Author(s):

Jacieny Janne Leite Gomes ◽

Andreza Moraes Duarte ◽

Ana Sancha Malveira Batista ◽

Rossana Maria Feitosa de Figueiredo ◽

Elisabete Piancó de Sousa ◽

...

Keyword(s):

Sensory Properties ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk ◽

Fermented Dairy ◽

Dairy Beverages

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The effect of fermentation temperature on the functional dairy product quality

Acta periodica technologica ◽

10.2298/apt1142063k ◽

2011 ◽

pp. 63-70 ◽

Cited By ~ 4

Author(s):

Katarina Kanuric ◽

Dajana Hrnjez ◽

Marjan Ranogajec ◽

Spasenija Milanovic ◽

Mirela Ilicic ◽

...

Keyword(s):

Milk Fat ◽

Dairy Product ◽

Starter Cultures ◽

Health Improvement ◽

Functional Product ◽

Different Populations ◽

Therapeutic Properties ◽

Fermented Dairy ◽

Dairy Beverages

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.

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Processed Dairy Beverages pH Evaluation: Consequences of Temperature Variation

Journal of Clinical Pediatric Dentistry ◽

10.17796/jcpd.33.4.t45825683gv22444 ◽

2009 ◽

Vol 33 (4) ◽

pp. 319-323 ◽

Cited By ~ 3

Author(s):

Fabiana Vargas Ferreira ◽

Roselaine Terezinha Pozzobon

Keyword(s):

Temperature Variation ◽

Room Temperature ◽

Critical Level ◽

Fermented Milk ◽

Significance Level ◽

Ph Values ◽

Temperature Interaction ◽

Fermented Dairy ◽

Dairy Beverages

Objective: this study assessed the pH from processed dairy beverages as well as eventual consequences deriving from different ingestion temperatures. Study design: 50 adults who accompanied children attended to at the Dentistry School were randomly selected and they answered a questionnaire on beverages. The beverages were divided into 4 groups: yogurt (GI) fermented milk (GII), chocolate-based products (GIII) and fermented dairy beverages (GIV). They were asked which type, flavor and temperature. The most popular beverages were selected, and these made up the sample. A pHmeter Quimis 400 A device was used to verify pH. The average pH from each beverage was calculated and submitted to statistical analysis (Variance and Tukey test with a 5% significance level). Results: for groups I, II and III beverages, type x temperature interaction was significant, showing the pH averages were influenced by temperature variation. At iced temperatures,they presented lower pH values, which were considered statistically significant when compared to the values found for the same beverages at room temperature. Conclusion: all dairy beverages, with the exception of the chocolate-based type presented pH below critical level for enamel and present corrosive potential; as to ingestion temperature, iced temperature influenced pH reducing its values, in vitro.

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