Non-dairy probiotic beverages: the next step into human health

2013 ◽  
Vol 4 (2) ◽  
pp. 127-142 ◽  
Author(s):  
D. Gawkowski ◽  
M.L. Chikindas
Keyword(s):  
Health Benefit ◽  
Viable Cells ◽  
Public Consumption ◽  
Recent Developments ◽  
Probiotic Strains ◽  
Stable Product ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Spore Forming Bacteria

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The two main genera of microorganisms indicated as sources of probiotic bacteria are Lactobacillus and Bifidobacterium. Historically used to produce fermented dairy products, certain strains of both genera are increasingly utilised to formulate other functional foods. As the consumers’ understanding of the role of probiotics in health grows, so does the popularity of food containing them. The result of this phenomenon is an increase in the number of probiotic foods available for public consumption, including a rapidly-emerging variety of probiotic-containing non-dairy beverages, which provide a convenient way to improve and maintain health. However, the composition of non-dairy probiotic beverages can pose specific challenges to the survival of the health conferring microorganisms. To overcome these challenges, strain selection and protection techniques play an integral part in formulating a stable product. This review discusses non-dairy probiotic beverages, characteristics of an optimal beverage, and commonly used probiotic strains, including spore-forming bacteria. It also examines the most recent developments in probiotic encapsulation technology with focus on nano-fibre formation as a means of protecting viable cells. Utilising bacteria's natural armour or creating barrier mechanisms via encapsulation technology will fuel development of stable non-dairy probiotic beverages.

Probiotics Down-Regulate flaA σ28 Promoter in Campylobacter jejuni

2005 ◽  
Vol 68 (11) ◽  
pp. 2295-2300 ◽  
Author(s):  
WU DING ◽  
HAIFENG WANG ◽  
MANSEL W. GRIFFITHS
Keyword(s):  
Campylobacter Jejuni ◽  
Dairy Products ◽  
Promoter Activity ◽  
Streptococcus Thermophilus ◽  
Scientific Data ◽  
Bacterial Strains ◽  
Positive Effects ◽  
Probiotic Strains ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Lactobacilli and bifidobacteria are important members of the gastrointestinal microflora of humans and animals and are thought to have positive effects on human health. Therefore, there is an increasing interest in using these microorganisms as probiotics to be incorporated into either fermented dairy products or tablets. However, convincing scientific data that support claims of their health benefits are scarce. The effect of cell-free extracts of milk fermented by 10 probiotic bacteria (five Bifidobacterium strains and five Lactobacillus strains) on the expression of the flaA gene of Campylobacter jejuni was assessed using a fusion between the flaA σ28 promoter and a promoterless luxCDABE cassette carried on the plasmid pRYluxCDABE, which resulted in strains with quantifiable luminescence linked to flaA σ28 promoter activity. Cell-free extracts of milk fermented by all of the tested probiotic strains inhibited the growth of the C. jejuni and down-regulated flaA σ28 promoter activity. Two nonprobiotic lactic acid bacterial strains, Lactococcus lactis and Streptococcus thermophilus, were less inhibitory.

scholarly journals Health-Promoting Properties of Lactobacilli in Fermented Dairy Products

2021 ◽  
Vol 12 ◽  
Author(s):  
Yantyati Widyastuti ◽  
Andi Febrisiantosa ◽  
Flavio Tidona
Keyword(s):  
Dairy Products ◽  
Molecular Mechanisms ◽  
Health Benefit ◽  
Health Impact ◽  
Positive Health ◽  
Population Information ◽  
Health Promoting ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Dairy Fermentation

Bacteria of the genus Lactobacillus have been employed in food fermentation for decades. Fermented dairy products, such as cheese and yogurt, are products of high value known as functional food and widely consumed due to their positive health impact. Fermentation was originally based on conversion of carbohydrate into organic acids, mostly lactic acid, intended to preserve nutrient in milk, but then it develops in other disclosure of capabilities associates with health benefit. It is expected that during the manufacture of fermented dairy products, some bioactive peptides from milk protein are released through proteolysis. Lactobacilli have been recognized and received increasing attention as probiotics by balancing gut microbial population. Information of molecular mechanisms of genome sequence focusing on the microbial that normally inhabit gut may explain as to how these bacteria positively give impact on improving host health. Recent post-biotics concept revealed that health benefit can also be associated after bacterial lysis. This mini review focuses on the contribution of lactobacilli in dairy fermentation with health-promoting properties on human health.

scholarly journals Probiotics: beneficial factors of the defence system

2010 ◽  
Vol 69 (3) ◽  
pp. 429-433 ◽  
Author(s):  
Jean Michel Antoine
Keyword(s):  
Clinical Evidence ◽  
Health Benefit ◽  
The Body ◽  
Fermented Foods ◽  
Balanced Diet ◽  
Fermented Dairy Products ◽  
The Common ◽  
Micro Organisms ◽  
Fermented Dairy ◽  
Common Infections

Probiotics, defined as living micro-organisms that provide a health benefit to the host when ingested in adequate amounts, have been used traditionally as food components to help the body to recover from diarrhoea. They are commonly ingested as part of fermented foods, mostly in fresh fermented dairy products. They can interact with the host through different components of the gut defence systems. There is mounting clinical evidence that some probiotics, but not all, help the defence of the host as demonstrated by either a shorter duration of infections or a decrease in the host's susceptibility to pathogens. Different components of the gut barrier can be involved in the strengthening of the body's defences: the gut microbiota, the gut epithelial barrier and the immune system. Many studies have been conducted in normal free-living subjects or in subjects during common infections like the common cold and show that some probiotic-containing foods can improve the functioning of or strengthen the body's defence. Specific probiotic foods can be included in the usual balanced diet of consumers to help them to better cope with the daily challenges of their environment.

Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk

2016 ◽  
Vol 83 (1) ◽  
pp. 81-88 ◽  
Author(s):  
Jorge Moreno-Fernández ◽  
Javier Díaz-Castro ◽  
Maria J. M. Alférez ◽  
Silvia Hijano ◽  
Teresa Nestares ◽  
...  
Keyword(s):  
Potential Role ◽  
Dairy Product ◽  
Goat Milk ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Nutritional Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Vitamin E And C

The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were higher in fermented goat milk. Fermented goat milk had lower amounts of folic acid, vitamin E and C, and higher values of vitamin A, D3, B6and B12. The current study demonstrates the better nutritional characteristics of fermented goat milk, suggesting a potential role of this dairy product as a high nutritional value food.

scholarly journals The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 346 ◽  
Author(s):  
Mohamed A. Farag ◽  
Suzan A. Jomaa ◽  
Aida Abd El-Wahed ◽  
Hesham R. El-Seedi
Keyword(s):  
Nutritional Value ◽  
Dairy Product ◽  
Health Benefits ◽  
Chemical Properties ◽  
Sensory Characteristics ◽  
Metabolic Products ◽  
Fermented Dairy Products ◽  
The Many ◽  
Fermented Dairy

Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir’s health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir’s physicochemical, sensory, and chemical properties. A review of kefir’s many nutritional and health benefits, underlying chemistry and limitations for usage is presented.

scholarly journals Metabolic Engineering of Acetaldehyde Production by Streptococcus thermophilus

2002 ◽  
Vol 68 (11) ◽  
pp. 5656-5662 ◽  
Author(s):  
A. C. S. D. Chaves ◽  
M. Fernandez ◽  
A. L. S. Lerayer ◽  
I. Mierau ◽  
M. Kleerebezem ◽  
...  
Keyword(s):  
Starter Culture ◽  
Physiological Role ◽  
Streptococcus Thermophilus ◽  
Experimental Conditions ◽  
Severe Reduction ◽  
Main Pathway ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Acetaldehyde Production

ABSTRACT The process of acetaldehyde formation by the yogurt bacterium Streptococcus thermophilus is described in this paper. Attention was focused on one specific reaction for acetaldehyde formation catalyzed by serine hydroxymethyltransferase (SHMT), encoded by the glyA gene. In S. thermophilus, SHMT also possesses threonine aldolase (TA) activity, the interconversion of threonine into glycine and acetaldehyde. In this work, several wild-type S. thermophilus strains were screened for acetaldehyde production in the presence and absence of l-threonine. Supplementation of the growth medium with l-threonine led to an increase in acetaldehyde production. Furthermore, acetaldehyde formation during fermentation could be correlated to the TA activity of SHMT. To study the physiological role of SHMT, a glyA mutant was constructed by gene disruption. Inactivation of glyA resulted in a severe reduction in TA activity and complete loss of acetaldehyde formation during fermentation. Subsequently, an S. thermophilus strain was constructed in which the glyA gene was cloned under the control of a strong promoter (PLacA). When this strain was used for fermentation, an increase in TA activity and in acetaldehyde and folic acid production was observed. These results show that, in S. thermophilus, SHMT, displaying TA activity, constitutes the main pathway for acetaldehyde formation under our experimental conditions. These findings can be used to control and improve acetaldehyde production in fermented (dairy) products with S. thermophilus as starter culture.

scholarly journals Role of Probiotics Against Mycotoxins and Their Deleterious Effects

2014 ◽  
Vol 4 (1) ◽  
pp. 10 ◽  
Author(s):  
Gabriel Vinderola ◽  
Alberto Ritieni
Keyword(s):  
Health Benefit ◽  
Disease Outbreaks ◽  
Eukaryotic Cell ◽  
Genetic Damage ◽  
Animal Trials ◽  
Probiotic Strains ◽  
History Of

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. They commonly belong to the genera <em>Bifidobacterium</em> and <em>Lactobacillus</em>. Fermented milks haven been used as the main vehicle, so far, for their delivery to consumers. Mycotoxins are secondary toxic fungal products with a long history of responsibility for foodborne disease outbreaks. Human and animals are continuously exposed to variable levels of these contaminants (aflatoxins, ochratoxin A, fumonisins, deoxynivalenol, patulin, zearalenone, among others) that occur naturally in the diet. The long term exposure might cause tissue and genetic damage. Certain probiotic strains can bind and remove mycotoxins from liquid media. Eukaryotic cell cultures showed that the complex probiotic-mycotoxin is less adhesive to enterocytes than the probiotic alone, then favouring maybe the elimination of this complex from the gut through feces. Probiotics were also shown capable of restoring some functions of the epithelial cells after the damage produced by mycotoxin exposure. Animal trials revealed that genetic damage and tissue oxidation might be also partially avoided by the oral administration of probiotics. Finally, human clinical trials conducted in people naturally exposed to mycotoxins in food that received probiotics, showed reduced levels of mycotoxin-DNA adducts in urine and in the content of mycotoxins in feces. However, it remains to know the fate of the ingested mycotoxins that were not found in feces. <em>In vitro</em> to <em>in vivo</em> evidence is gathering in order to determine the role of probiotics on the prevention or partial remediation of the damage induced by mycotoxins.

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