Evaluation of Microbiological Stability of Frozen Fermented Dairy Drink Prebiotic Flavored Caja-Umbu

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

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Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

European Food Research and Technology ◽

10.1007/bf01193173 ◽

1994 ◽

Vol 198 (4) ◽

pp. 267-276 ◽

Cited By ~ 38

Author(s):

Ren� Imhof ◽

Jacques O. Bosset

Keyword(s):

Dairy Products ◽

Aroma Compounds ◽

Fermented Dairy Products ◽

Micro Organisms ◽

Fermented Dairy

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Quantitative measurement of vitamin K2 (menaquinones) in various fermented dairy products using a reliable high-performance liquid chromatography method

Journal of Dairy Science ◽

10.3168/jds.2012-5494 ◽

2013 ◽

Vol 96 (3) ◽

pp. 1335-1346 ◽

Cited By ~ 22

Author(s):

E. Manoury ◽

K. Jourdon ◽

P. Boyaval ◽

P. Fourcassié

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Dairy Products ◽

High Performance ◽

Quantitative Measurement ◽

Vitamin K2 ◽

Chromatography Method ◽

Fermented Dairy Products ◽

Liquid Chromatography Method ◽

Fermented Dairy

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

Nutrition Journal ◽

10.1186/s12937-021-00718-0 ◽

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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Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

Journal of Dairy Research ◽

10.1017/s0022029921000339 ◽

2021 ◽

pp. 1-7

Author(s):

Harutoshi Tsuda ◽

Kana Kodama

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Milk ◽

Starter Cultures ◽

Technological Properties ◽

Mature Milk ◽

16S Rdna Sequence Analysis ◽

Physiological And Biochemical Characteristics ◽

Fermented Dairy Products ◽

Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

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Consumption of dairy products and cardiovascular disease risk: results from the French prospective cohort NutriNet-Santé

British Journal Of Nutrition ◽

10.1017/s0007114521001422 ◽

2021 ◽

pp. 1-37

Author(s):

Laury Sellem ◽

Bernard Srour ◽

Kim G. Jackson ◽

Serge Hercberg ◽

Pilar Galan ◽

...

Keyword(s):

Cardiovascular Disease ◽

Dairy Products ◽

Disease Risk ◽

Heart Diseases ◽

Cardiovascular Disease Risk ◽

Dietary Intakes ◽

Cvd Risk ◽

Dairy Consumption ◽

Fermented Dairy ◽

The Impact

Abstract In France, dairy products contribute to dietary saturated fat intake, of which reduced consumption is often recommended for cardiovascular disease (CVD) prevention. Epidemiological evidence on the association between dairy consumption and CVD risk remains unclear, suggesting either null or inverse associations. This study aimed to investigate the associations between dairy consumption (overall and specific foods) and CVD risk in a large cohort of French adults. This prospective analysis included participants aged ≥ 18 years from the NutriNet-Santé cohort (2009–2019). Daily dietary intakes were collected using 24h-dietary records. Total dairy, milk, cheese, yogurts, fermented and reduced-fat dairy intakes were investigated. CVD cases (n=1,952) included cerebrovascular (n=878 cases) and coronary heart diseases (CHD, n=1,219 cases). Multivariable Cox models were performed to investigate associations. This analysis included n=104,805 French adults (mean age at baseline 42.8 years (SD 14.6)), mean follow-up 5.5 years (SD 3.0, i.e. 579,155 persons years). There were no significant associations between dairy intakes and total CVD or CHD risks. However, the consumption of at least 160 g/d of fermented dairy (e.g. cheese and yogurts) was associated with a reduced risk of cerebrovascular diseases compared to intakes below 57 g/d (HR=0.81 [0.66-0.98], p-trend=0.01). Despite being a major dietary source of saturated fats, dairy consumption was not associated with CVD or CHD risks in this study. However, fermented dairy was associated with a lower cerebrovascular disease risk. Robust randomized controlled trials are needed to further assess the impact of consuming different dairy foods on CVD risk and potential underlying mechanisms.

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