Comparison of methods for determining antioxidant activity in natural association

2021 ◽  
pp. 8-12
Author(s):  
Елизавета Владимировна Залисская
Keyword(s):  
Antioxidant Activity ◽  
Fermented Milk ◽  
The Body ◽  
Farm Animals ◽  
Antioxidant Vitamin ◽  
Probiotic Properties ◽  
Milk Product ◽  
Chelating Ability ◽  
Kefir Grains ◽  
Fermented Milk Product

Полноценное и здоровое питание является неотъемлемым фактором, прямо влияющим на развитие организма и общего здоровья человека. В мире все больший интерес представляет разработка и производство функциональных продуктов питания. Среди них сегмент молочных продуктов считается одним из самых быстрорастущих и перспективных. Особый интерес для научного сообщества представляют природные ассоциации, нашедшие применение в пищевой промышленности. Кефирный грибок - естественная спонтанная ассоциация нескольких видов микроорганизмов, широко используемая для производства кисломолочного продукта кефир. В состав кефира входят более 50 видов различных молочнокислых бактерий и дрожжей, что отличает его от других пробиотических продуктов. Исследователи, занимающиеся изучением кефира, открывают новые, ранее неизвестные его свойства. Большое количество исследований проводится по пробиотическим свойствам кефира, в частности широко изучаются его антимикробные, противоопухолевые, иммуномодулирующие, противовоспалительные и ранозаживляющие действия. Подобные пробиотические свойства кефира связывают в основном с присутствием лактобацилл в составе кефирных грибков. Также в ряде исследований указывается, что кефир обладает более выраженной антиоксидантной активностью, чем известный антиоксидант витамин Е. В статье описаны такие механизмы антиоксидантной активности бактерий, входящих в состав кефира, как ферментативная защита клеток, хелатирующая способность лактобактерий и иные механизмы, нейтрализующие действия свободных радикалов. Также собраны и представлены наиболее популярные методы определения антиоксидантной активности, такие как ABTS, DPPH, ORAC, FRAP. Приведены результаты исследований кефира, приготовленного с использованием молока различных сельскохозяйственных животных. A complete and healthy diet is an integral factor that directly affects the development of the body and general human health. The development and production of functional food products are of increasing interest in the world. Among them, the segment of dairy products is considered one of the fastest-growing and most promising. Natural associations that have found application in the food industry are of particular interest to the scientific community. Kefir grains are a natural spontaneous association of several types of microorganisms, widely used for the production of the fermented milk product kefir. Kefir contains more than 50 different species of lactic acid bacteria and yeast, which distinguishes it from other probiotic products. Researchers studying kefir are finding new and hitherto unknown properties. A large number of studies are carried out on the probiotic properties of kefir, in particular, its antimicrobial, antitumor, immunomodulating, anti-inflammatory, and wound-healing effects are widely studied. Such probiotic properties of kefir are mainly associated with the presence of lactobacilli in kefir grains. Several studies indicate that kefir has a more pronounced antioxidant activity than the well-known antioxidant vitamin E. The article describes mechanisms of the antioxidant activity of bacteria that make up kefir, such as enzymatic antioxidant protection of cells, the chelating ability of lactobacilli, and other mechanisms of antioxidant activity. Also collected and presented the most popular methods for determining antioxidant activity, such as ABTS, DPPH, ORAC, FRAP. The results of studies of kefir prepared using milk from various farm animals are presented.

scholarly journals Some probiotic characteristics of a fermented milk product based on microbiota of “Tibetan kefir grains” cultivated in Ukrainian household

2017 ◽  
Vol 55 (1) ◽  
pp. 252-257 ◽  
Author(s):  
Mykola Kukhtyn ◽  
Olena Vichko ◽  
Yulia Horyuk ◽  
Olga Shved ◽  
Volodymyr Novikov
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Kefir Grains ◽  
Fermented Milk Product

scholarly journals A Big World in Small Grain: A Review of Natural Milk Kefir Starters

2020 ◽  
Vol 8 (2) ◽  
pp. 192 ◽  
Author(s):  
Fatemeh Nejati ◽  
Stefan Junne ◽  
Peter Neubauer
Keyword(s):  
Environmental Parameters ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Microbial Composition ◽  
Kefir Grain ◽  
Kefir Grains ◽  
Natural Milk ◽  
The Impact ◽  
Fermented Milk Product

Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir grains are rarely used due to their slow growth, complex application, bad reproducibility and high costs. Instead, mixtures of defined lactic acid bacteria and sometimes yeasts are applied, which alter sensory and functional properties compared to natural grain-based milk kefir. In order to be able to mimic natural starter cultures for authentic kefir production, it is a prerequisite to gain deep knowledge about the nature of kefir grains, its microbial composition, morphologic structure, composition of strains on grains and the impact of environmental parameters on kefir grain characteristics. In addition, it is very important to deeply investigate the numerous multi-dimensional interactions among different species, which play important roles on the formation and the functionality of grains.

scholarly journals Biologically active components of medicinal plants in the fermented milk product «Dyvosyl»

2016 ◽  
Author(s):  
T. Kutsyk
Keyword(s):  
Medicinal Plants ◽  
Essential Oil ◽  
Fermented Milk ◽  
Biologically Active ◽  
Minimal Amount ◽  
Milk Product ◽  
Dry Extract ◽  
Functional Ingredients ◽  
Kefir Grains ◽  
Fermented Milk Product

The article is devoted to the scientific substantiation of technological solutions, which consists in the enrichment of dairy basis of bacterial concentrate of kefir grains and functional ingredients of medicinal plants to create the original composition of the product introduced medicinal plant with diverse therapeutic areas — functional sour-milk product «Dyvosyl». Experimental work was conducted at the Department of biotechnology of the Institute of Food Resources NAAS. Set doses of functional ingredients, bacterial concentrate of kefir grains and according to the research are for bacterial concentrate — 5 g/t of dry extract of root of mallow medicinal — 120 g/t, dry extract of rootstock and roots of inula — 160 g/t, of essential oil peppermint — 2.5 g/t. The use of kefir grains in complex with functional ingredients allows us to obtain a fermented milk product with a significant amount of biologically active microorganisms (total number lactic acid bacteria (LAB) ((0.8÷1.01)±0.05)×109 CFU/g), increased levels of free amino acids (up to 12.4% of the total number) and a minimal amount of cholesterol ((61.2±0.1)%). It has been determined that for dry extracts we should use initial dissolution, thermal treatment at a temperature of (92±2)°C, endurance (15±2) minutes and the introduction of a solution of the extracts before fermentation of the milk. The fermentation should be carried out at a temperature of (25±1)°C for (8–9) hours to raise titrated acidity (80±5)°T, Essential oil of peppermint to make only after the process of aging of the product. The use of functional ingredients has allowed extending the shelf life to 12 days. Product originality and novelty of technological solutions of production of the product is confirmed by the patent of Ukraine for invention Method of production of functional fermented milk product «Dyvosyl» (Pat. No. 97772 Ukraine, IPC AS 9/13(2006.01), AC/127 (2006.01), pub. 12.03.2012 R., bull. No. 5).

scholarly journals Isolation, molecular characterization and preliminary screening for probiotic properties of lactobacillus fermentum from indigenous dahi

2021 ◽  
Vol 332 ◽  
pp. 06004
Author(s):  
Wajiha Farid ◽  
Tariq Masud ◽  
Asma Sohail
Keyword(s):  
Fermented Milk ◽  
Universal Primers ◽  
Probiotic Properties ◽  
Milk Product ◽  
Gelatinase Activity ◽  
Preliminary Screening ◽  
Functional Attributes ◽  
Acid And Bile Tolerance ◽  
Gene Data ◽  
Fermented Milk Product

Indigenous dahi is an analogue to fermented milk product of Pakistan produce by uncharacterized strains of LAB. It hides lots of health beneficial properties and unexplored micro-flora. On microbial examination of indigenous dahi, it was found that L. fermentum was most dominant spp. (22 isolates) of LAB in it. Upon safety assessment eleven showed negative hemolytic and gelatinase activity. All these eleven strains were molecularly characterized through PCR by using universal primers (9F and 1510R). Obtained sequences were submitted to Gene data base of NCBI under accession numbers KX944639-42, KX957930-33 and KY069971-73. Furthermore these strains were screened on the basis of acid and bile tolerance and antimicrobial activity. KX957931, KX957932 and KY069973 were selected for further studies of functional attributes.

Development of sourdough for the production of fermented milk product " Ayran"

2020 ◽  
pp. 48-50
Author(s):  
I.V. Rozhkova ◽  
◽  
A.V. Begunova ◽  
T.I. Shirshova ◽  
Yu. I. Krysanova ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1

2018 ◽  
pp. 54-55
Author(s):  
A.V. Begunova ◽  
◽  
I.V. Rozhkova ◽  
T.A. Raskoshnaya ◽  
T.I. Shyrshova ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Fermented Milk ◽  
Milk Product ◽  
Technological Factors ◽  
Fermented Milk Product

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

Predicting the Behavior of Escherichia coli Introduced as a Postprocessing Contaminant in Shrikhand, a Traditional Sweetened Lactic Fermented Milk Product

2001 ◽  
Vol 64 (4) ◽  
pp. 462-469 ◽  
Author(s):  
A. JAGANNATH ◽  
M. N. RAMESH ◽  
M. C. VARADARAJ
Keyword(s):  
Escherichia Coli ◽  
Response Surface ◽  
Storage Period ◽  
Fermented Milk ◽  
Behavioral Pattern ◽  
Milk Product ◽  
Initial Inoculum ◽  
E Coli ◽  
And Storage ◽  
Fermented Milk Product

The increasing popularity of traditional milk-based foods has placed emphasis on the need for microbial safety in food-chain establishments, as there are ample possibilities for foodborne pathogens to occur as postprocessing contaminants. The behavioral pattern of an enterotoxigenic strain of Escherichia coli D 21 introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product, was studied with variables of initial inoculum (4.3, 5.3, and 6.3 log10 CFU/g), storage temperature (4, 10, and 16°C), and storage period (4, 9, and 14 days). During storage of shrikhand prepared individually with Lactobacillus delbruecki ssp. bulgaricus CFR 2028 and Lactococcus lactis ssp. cremoris B-634, there was a steady decrease in the viable count of E. coli that was proportional to the initial inoculum of E. coli introduced into shrikhand. The data were subjected to multivariate analysis, and equations were derived to predict the behavior of E. coli in shrikhand. The predicted values for the probable survival of E. coli showed good agreement with the experimental values with a majority of these predictions being fail-safe. The values of statistical indices showed that the model fits ranged between extremely good and satisfactory. Response surface plots were generated to describe the behavioral pattern of E. coli. The derived models and response surface plots enabled prediction of the survival of E. coli in shrikhand as a function of initial inoculum levels, storage temperatures, and storage periods of shrikhand. These predictions were valid within the limits of the experimental variables used to develop the model.

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