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2017 | 66 | 4 |
Tytuł artykułu

Physiological effects of whey- and milk-based probiotic yogurt in rats

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
In an in vitro experiment commercially available probiotic products were tested for the survival of bacteria under conditions of simulated human digestion either when used alone or mixed into yogurt. In the in vivo experiment the effects of feeding a whey- and milk-based yogurt prepared with the probiotic strain showing adequate survival in the in vitro experiment, was measured on body weight, feed consumption and immune response of rats (IgG and IgA level after immunisation), on the composition and volatile fatty acid production of the intestinal microbiota and on the structure of intestinal villi. The Lactobacillus acidophilus (LA-15) strain had inadequate surviving ability in rats. Bifidobacterium animalis ssp. lactis (BB-12) improved the composition of the intestinal microflora, whereas whey-containing product had a mild immunostimulating effect and exerted a favourable influence on the morphology of intestinal villi. The consumption of yogurts increased the depth of crypts in the ileum, which resulted in enhanced secretion and thus softer faeces.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
66
Numer
4
Opis fizyczny
p.483-490,fig.,ref.
Twórcy
  • MTA-KE Mycotoxins in the Food Chain Research Group, Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
autor
  • Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
autor
  • MTA-KE Mycotoxins in the Food Chain Research Group, Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
autor
  • Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
  • FINO FOOD Ltd., Hungary
autor
  • FINO FOOD Ltd., Hungary
autor
  • Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
autor
  • Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
autor
  • Autopsy Ltd. Hungary
  • Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
autor
  • MTA-KE Mycotoxins in the Food Chain Research Group, Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
  • Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
Bibliografia
  • Boynton R.D. and A.M. Novakovic. 2014. Program on Dairy Markets and Policy Research Paper Series. Industry Evaluations of the Status and Prospects for the Burgeoning New York Greek-style Yogurt Industry. Research Paper Number RP13-01. http://dairymarkets.org/PubPod/Pubs/RP13-01.pdf.
  • Castro W.F., A.G. Cruz, M.S. Bisinotto, L.M.R. Guerreiro,J.A.F. Faria, H.M.A. Bolini, R.L. Cunha and R. Deliza. 2012. Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation.J. Dairy. Sci. 96: 1–10.
  • Chatzipaschali A.A. and A.G. Stamatis. 2012. Biotechnological utilization with a focus on anaerobic treatment of cheese whey: Current status and prospects. Energies 5: 3492–3525.
  • FAO/WHO. 2002. Guidelines for the Evaluation of Probiotics in Food. London, Ontario, Canada, April 30 and May 1, 2002 http://www.who.int/foodsafety/fs_management/en/probiotic_guidelines.pdf?ua=1, 2017.03.27.
  • FAO/WHO. 2006. Probiotics in food. Health and nutritional properties and guidelines for evaluation. FAO Food and Nutrition Paper no. 85. ISBN 92-5-105513-0.
  • Farizoglu B., B. Keskinler, E. Yildiz and A. Nuhoglu. 2004. Cheese whey treatment performance of an aerobic jet loop membrane bioreactor. Process. Biochem. 39: 2283–2291.
  • Gauthier S.F., Y. Pouliot and D. Saint-Sauveur. 2006. Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. Int. Dairy J. 16: 1315–1323.
  • Gueimonde M., S. Delgano, B. Mayo, P. Ruas-Madiedo, A. Margolles and C.G. de los Reyes-Gavilan. 2004. Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Res. Int. 37: 839–850
  • Holzapfel W.H. and U. Schillinger. 2002. Introduction to pre- and probiotics. Food Res. Int. 35: 109–116.
  • Kumar B.V., S.V.N. Vijayendra and O.V.S. Reddy. 2015. Trends in dairy and non-dairy probiotic products – a review. J. Food Sci. Technol. 52: 6112–6124.
  • Masco L., G. Huys, E. de Brandt, R. Temmerman and J. Swings. 2005. Culture-dependent and culture-independent qualitative analysis of probiotic products claimed to contain bifidobacteria. Int. J. Food Microbiol. 102: 220–230.
  • Nabuurs M.J.A. and A. Hoogendoorn. 1993. Villus height and crypt depth in weaned and unweaned pigs, reared under various circumstances in the Netherlands. Res. Vet. Sci. 55: 78–84.
  • Özer, B.H. and H.A. Kirmaci. 2010. Functional milks and dairy beverages. Int. J. Dairy Technol. 63: 1–15.
  • Pluske J.R., I. David, J. Hampson and I.H. Williams. 1997. Factors influencing the structure and function of the small intestine in the weaned pig: a review. Livest. Prod. Sci. 51: 215–236.
  • Ranadheera, R.D.CS., Baines, S.K. and Adams, M.C. 2010. Importance of food in probiotic efficacy. Food Res. Int. 43: 1–7.
  • Roy D. 2005. Technological aspects related to the use of bifidobacteria in dairy products. Le Lait, INRA Editions 85: 39–56.
  • Scott K.P., J.C. Martin, S.H. Duncan and H.J. Flint. 2014. Prebiotic stimulation of human colonic butyrate-producing bacteria and bifidobacteria, in vitro. FEMS Microbiol. Ecol. 87: 30–40.
  • Timmerman H.M., C.J. Koning, L. Mulder, F.M. Rombouts and A.C. Beynen. 2004. Monostrain, multistrain and multispecies probiotics – a comparison of functionality and efficacy. Int. J. Food Microbiol. 96: 219–233.
  • Versantvoort C.H.M., A.G. Oomen, E. van de Kamp, C.J.M. Rompelberg and A.J.A.M. Sips. 2005. Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food Chem. Toxicol. 43: 31–40.
  • Wang Y., N. Xu, A. Xi, Z. Ahmed, B. Zhang and X. Bai. 2009. Effects of Lactobacillus plantarum MA2 isolated from Tibet kefir on lipid metabolism and intestinal microflora of rats fed on high-cholesterol diet. Appl. Microbiol. Biot. 84: 341–347.
  • Xiao K., L. Jiao, S. Cao, Z. Song, C. Hu and X. Han. 2016. Whey protein concentrate enhances intestinal integrity and influences transforming growth factor-β1 and mitogen-activated protein kinase signalling pathways in piglets after lipopolysaccharide challenge. Brit. J. Nutr. 115: 984–993.
Typ dokumentu
Bibliografia
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