scholarly journals Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin

Food Additive ◽  
10.5772/32448 ◽  
2012 ◽  
Author(s):  
Mizuho Inagaki ◽  
Yoshitaka Nakamura ◽  
Takeshi Takahashi ◽  
Tomio Yabe ◽  
Toyoko Nakagomi ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

scholarly journals Application of the Transport Problem from the Criterion of Time to Optimize Supply Network with Products „Fast-Running”

2019 ◽  
Vol 49 (4) ◽  
pp. 127-137
Author(s):  
Jerzy Małachowski ◽  
Józef Żurek ◽  
Jarosław Ziółkowski ◽  
Aleksandra Lęgas
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Transport Problem ◽  
Supply Network ◽  
Delivery Time ◽  
Important Goal ◽  
Fast Running ◽  
Perishable Goods ◽  
Potential Customers

Abstract The article presents the application in practice of a transport problem with the criterion of time to optimize the supply of store chains. When transporting perishable goods (e.g. dairy products, fruits, vegetables) the most important goal is to minimize delivery time. Shortening the delivery time gives the opportunity to meet the expectations of potential customers, as well as to maintain the functional properties of transported goods.

Impact of probiotic Lactobacillus plantarum TENSIA in different dairy products on anthropometric and blood biochemical indices of healthy adults

2015 ◽  
Vol 6 (3) ◽  
pp. 233-243 ◽  
Author(s):  
P. Hütt ◽  
E. Songisepp ◽  
M. Rätsep ◽  
R. Mahlapuu ◽  
K. Kilk ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Lactobacillus Plantarum ◽  
Functional Properties ◽  
Dairy Products ◽  
Probiotic Strain ◽  
Healthy Adults ◽  
Food Matrix ◽  
Probiotic Lactobacillus ◽  
Daily Dose ◽  
Baseline Values

The blood pressure-lowering effect of dairy products holds the potential to decrease the risk of cardiovascular disease (CVD). An open question is if the successful expression of functional properties of the probiotic strain depends on host biomarkers and/or food matrix properties. The probiotic Lactobacillus plantarum strain TENSIA® (DSM 21380) is a novel microorganism with antimicrobial and antihypertensive functional properties. The aim of this study was to characterise the functional properties of the probiotic L. plantarum TENSIA and compare its effects on host anthropometric, clinical, and blood biomarkers when consumed with cheese or yoghurt. This study involved two double-blinded randomised placebo-controlled exploratory trials (ISRCTN15061552 and ISRCTN79645828) of healthy adults over a three-week period. The three-week consumption of probiotic L. plantarum TENSIA in a daily dose of 1×1010 cfu in probiotic cheese or a daily dose of 6×109 cfu in yoghurt with different content of carbohydrates, proteins, and lipids did not significantly change the body mass index (BMI), plasma glucose and lipid levels, or inflammatory markers in the blood. Reduced lowered systolic and diastolic blood pressure values were detected, regardless of food matrix or baseline values for blood pressure and BMI. In conclusion, our study showed that three-week consumption of the probiotic L. plantarum TENSIA either in cheese or yoghurt lowered diastolic and systolic blood pressure regardless of food matrix and baseline values of blood pressure and BMI, confirming the impact of the functional properties of the probiotic strain in decreasing CVD risk.

scholarly journals Preliminary Evaluation of Probiotic Properties ofLactobacillusStrains Isolated from Sardinian Dairy Products

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Maria Barbara Pisano ◽  
Silvia Viale ◽  
Stefania Conti ◽  
Maria Elisabetta Fadda ◽  
Maura Deplano ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Microbial Pathogens ◽  
Epithelial Tissue ◽  
Preliminary Evaluation ◽  
Probiotic Properties ◽  
Health Related ◽  
Amoxicillin Clavulanic Acid

Twenty-threeLactobacillusstrains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze conjugated bile salts was applied, and six strains were selected for further characterization including survival under gastrointestinal environmental conditions, adhesion to gut epithelial tissue, enzymatic activity, and some safety properties. All selected strains maintained elevated cell numbers under conditions simulating passage through the human gastrointestinal tract, well comparable to the values obtained for the probiotic strainLactobacillus rhamnosusGG, and were able to adhere to Caco-2 cells to various extents (from 3 to 20%). All strains exhibited high aminopeptidase, and absent or very low proteolytic and strongβ-galactosidase activities; none was found to be haemolytic or to produce biogenic amines and all were susceptible to tetracycline, chloramphenicol, erythromycin, ampicillin, and amoxicillin/clavulanic acid. Our results indicate that theLactobacillusstrains analyzed could be considered appropriate probiotic candidates, due to resistance to GIT simulated conditions, antimicrobial activity, adhesion to Caco-2 cell-line, and absence of undesirable properties. They could be used as adjunct cultures for contributing to the quality and health related functional properties of dairy products.

Non-thermal emerging technologies and their effects on the functional properties of dairy products

2018 ◽  
Vol 22 ◽  
pp. 62-66 ◽  
Author(s):  
Jonas de Toledo Guimarães ◽  
Eric Keven Silva ◽  
Monica Queiroz de Freitas ◽  
Maria Angela de Almeida Meireles ◽  
Adriano Gomes da Cruz
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Emerging Technologies

scholarly journals Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties

2021 ◽  
Vol 6 (1) ◽  
pp. 299-312
Author(s):  
Francesco Villani ◽  
◽  
Antonietta La Storia ◽  
Paola Zinno ◽  
Barbara Guantario ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Dairy Products ◽  
Bile Salts ◽  
Cell Monolayer ◽  
Gastrointestinal Transit ◽  
Probiotic Bacteria ◽  
Intestinal Cell ◽  
In Vitro Investigation

Background: In recent years consumers, due to the growing interest for functional foods, have put particularly attention on products enriched with probiotic lactic acid bacteria for their ability to give human benefit by their assumption. Microorganisms to be considered as probiotic should be able to survive to gastrointestinal juices and colonize the intestinal tract to provide benefits to human health. The aim of the study consisted of the in vitro investigation of novel LAB strains, isolated during cheesemaking and ripening of Caciocavallo cheese, and on their probiotic potential for food application. Methods: In order to select potential probiotic bacteria, LAB isolates were preliminarily screened for their survival to simulated gastro-intestinal transitand assayed for other activities of probiotic and functional interest. Thanks to promising attitude as potential probiotics, four strains were tested to evaluate their adhesion ability on Caco-2 cell lines used as intestinal cell model. Microbiological data were analysed by one-way analysis of variance (ANOVA). Comparisons of means were carried out using post-hoc Tukey’s test. For vitro adhesion experiments, statistical significance was evaluated by Kruskal-Wallis test for equal medians. Results: Twenty-five LAB, presumptively identified as Lactobacillus spp., were isolated from cheese during 60 days of ripening and screened for their survival to simulated gastrointestinal transit. Sixteen isolates that showed a survival rate ≥85% were identifiedas 10 different profiles of Lb. paracasei subsp. paracasei. The 10 strains tolerated high concentration of bile salts by Minimal Inhibitory Concentration and growth rate assays and showed susceptibility or moderate susceptibility against antibiotics of human and veterinary importance, except for the resistanceto the class of aminoglycoside antibiotics. Eight out 10 strains showed in vitro cholesterol-lowering ability, whereas all strains showed antioxidant activity of their cell-free supernatants. Moreover, the four strains with highest survival to simulated gastrointestinal transit showed the ability to adhere to Caco-2 cells. Conclusion: The results suggest that some strains may be effective probiotics to be use as tool to design probiotic dairy products after confirmation probiotic activities in further in vivo studies. Findings of the present study suggest that four strains showed good or strong adherent ability on Caco-2 cell monolayer, that is one of prerequisite that probiotic bacteria must have to perform their functional properties. Keywords: adhesion, antioxidant activity, bile salts, cholesterol assimilation, dairy products, gastrointestinal resistance, probiotic lactobacilli.

scholarly journals Devising technology for dairy products involvinglow-esterified pectin products

2021 ◽  
Vol 3 (11 (111)) ◽  
pp. 17-27
Author(s):  
Zhanar Nabiyeva ◽  
Nurshash Zhexenbay ◽  
Galiya Iskakova ◽  
Maigul Kizatova ◽  
Shynar Akhmetsadykova
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Protective Action ◽  
The Body ◽  
Plant Raw Materials ◽  
Optimal Sample ◽  
Natural Foods ◽  
Competitive Products

The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

Functional properties of Lactobacillus strains isolated from dairy products

2012 ◽  
Vol 57 (4) ◽  
pp. 263-267 ◽  
Author(s):  
Dobroslava Bujňáková ◽  
Vladimír Kmeť
Keyword(s):  
Functional Properties ◽  
Dairy Products
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