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Katarzyna Turek, Jacek Domagała, Monika Wszołek
BACKGROUND: Yogurt is a dairy product with a high nutritional value. However, like all milk products, it contains milk fat and is rich in saturated fatty acids. It would be desirable to enrich dairy products in poly- unsaturated fatty acids to increase dietary intake amongst consumers and improve their health. Also, some LAB bacteria are able to produce CLA and CLnA isomers from linoleic and linolenic acids. The aim of this study was to investigate the chemical properties and fatty acid profile of yogurt with the addition of 3...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
Safinaze El-Shibiny, Mona Abd El-Kader Mohamed Abd El-Gawad, Fayza Mohamed Assem, Samah Mosbah El-Sayed
BACKGROUND: Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium. The aim of this study was to produce yogurt with a high calcium content by fortification with nano-sized eggshell powder (nano-ESP). METHODS: Nano-sized ESP was prepared from pre-boiled and dried eggshell, using a ball mill...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
Jeffrey A Lawton, Noelle A Prescott, Ping X Lawton
We have developed an integrated, project-oriented curriculum for undergraduate molecular biology and biochemistry laboratory courses spanning two semesters that is organized around the ldhA gene from the yogurt-fermenting bacterium Lactobacillus bulgaricus, which encodes the enzyme d-lactate dehydrogenase. The molecular biology module, which consists of nine experiments carried out over eleven sessions, begins with the isolation of genomic DNA from L. bulgaricus in yogurt and guides students through the process of cloning the ldhA gene into a prokaryotic expression vector, followed by mRNA isolation and characterization of recombinant gene expression levels using RT-PCR...
March 7, 2018: Biochemistry and Molecular Biology Education
Som N Khanal, John A Lucey
We investigated the effect of fermenting milk with 2 strains (DGCC7785 and St-143) of Streptococcus thermophilus, which are known to produce different types of exopolysaccharide (EPS) structures. The yields and physical properties of these ropy EPS were monitored during the fermentation of milk at different temperatures. We wanted to understand how these types of EPS properties affected yogurt gelation. Reconstituted skim milk was fermented at 33, 39, or 45°C until pH values reached 5.2, 4.9, 4.7, and 4.5...
February 28, 2018: Journal of Dairy Science
Camila Dallazen, Sara Araújo da Silva, Vivian Siqueira Santos Gonçalves, Eduardo Augusto Fernandes Nilson, Sandra Patricia Crispim, Regina Maria Ferreira Lang, Júlia Dubois Moreira, Daniela Cardoso Tietzmann, Márcia Regina Vítolo
The study aimed to identify factors associated with the introduction of inappropriate complementary feeding in the first year of life in children living in municipalities (counties) with low socioeconomic statusl. This was a cross-sectional multicenter study in 1,567 children 12 to 59 months of age in 48 municipalities participating in the Brazil Without Poverty plan in the South of Brazil. A structured questionnaire was applied to the children's parents to obtain socio-demographic information and the age at which inappropriate complementary foods were introduced for the first time in complementary feeding...
February 19, 2018: Cadernos de Saúde Pública
Rúbia C G Corrêa, Lillian Barros, Ângela Fernandes, Marina Sokovic, Adelar Bracht, Rosane M Peralta, Isabel C F R Ferreira
In recent years, mycosterols have emerged as potential functional ingredients for the development of sterol-enriched food products and dietary supplements. Agaricus blazei is a mushroom rich in bioactive compounds. For commercial purposes, their fruiting bodies must obey rigid morphological criteria. Those not conforming to these criteria are usually discarded, although this does not mean impairment of their content in bioactives. The aim of the present work was to propose the use of commercially discarded A...
February 28, 2018: Food & Function
Sara Basiri, Naghmeh Haidary, Seyed Shahram Shekarforoush, Mehrdad Niakousari
Today, there is much interest in the use of natural ingredients in the food industry. Flaxseed mucilage (FSM) stands out for its health benefits and functional characteristics. The effect of FSM and its combination with carboxymethylcellulose (CMC) on quality properties of stirred yogurt were investigated. The addition of FSM and FSM + CMC to stirred yogurt increased the viscosity and decreased syneresis. Addition of FSM decreased the cohesiveness and increased the adhesiveness of the stirred yogurt, while its combination with CMC leads to decreased adhesiveness, increased cohesiveness and springiness...
May 1, 2018: Carbohydrate Polymers
Laura H van Dongen, Douglas P Kiel, Sabita S Soedamah-Muthu, Mary L Bouxsein, Marian T Hannan, Shivani Sahni
Previous studies found that dairy foods were associated with higher areal bone mineral density (BMD). However, data on bone geometry or compartment specific bone density is lacking. In this cross-sectional study, the association of milk, yogurt, cheese, cream, milk + yogurt and milk + yogurt + cheese intakes with quantitative computed tomography (QCT) measures of bone were examined and we determined if associations were modified by serum vitamin D (25-OH D, tertiles) or age (<50 vs. ≥50yr)...
February 26, 2018: Journal of Bone and Mineral Research: the Official Journal of the American Society for Bone and Mineral Research
Adrian Körzendörfer, Philipp Temme, Eberhard Schlücker, Jörg Hinrichs, Stefan Nöbel
Machinery such as pumps used for the commercial production of fermented milk products cause vibrations that can spread to the fermentation tanks. During fermentation, such vibrations can disturb the gelation of milk proteins by causing texture defects including lumpiness and syneresis. To study the effect of vibrations on yogurt structure systematically, an experimental setup was developed consisting of a vibration exciter to generate defined vibrational states and accelerometers for monitoring. During the fermentation of skim milk, vibrations (frequency sweep: 25 to 1,005 Hz) were introduced at different pH (5...
February 21, 2018: Journal of Dairy Science
Amin Kiani, Mahsa Ahmadloo, Nabi Shariatifar, Mojtaba Moazzen, Abbas Norouzian Baghani, GholamReza Jahed Khaniki, Ali Taghinezhad, Amin Kouhpayeh, Amin Mousavi Khaneghah, Peyman Ghajarbeygi
In the current study, a novel magnetic solid phase extraction (MSPE) technique combined with a gas chromatography/mass spectroscopy (GC/MS) was developed to determine the phthalate ester content of bottled Doogh samples. Doogh is a yogurt-based drinking beverage, which is frequently consumed in Middle East and Balkans. It is produced by stirring yogurt in Chern separation machine and consists of substances such as water, yogurt, and salt in addition to aqueous extracts of native herbs. The magnetic multi-walled carbon nanotubes (MWCNT-Fe3 O4 ) were used as adsorbents of phthalate acid esters (PAEs) due to a superior adsorption capability of hydrophobic compounds...
February 22, 2018: Environmental Science and Pollution Research International
Tábata Natal Gadotti, Marina Maintinguer Norde, Marcelo Macedo Rogero, Mauro Fisberg, Regina Mara Fisberg, Erica Oki, Lígia Araújo Martini
OBJECTIVES: The aim of this study was to investigate the association between dairy product consumption and plasma inflammatory biomarkers levels among a representative sample of Brazilian adults from São Paulo City. METHODS: Data were acquired from the Health Survey for São Paulo, a cross-sectional population-based study. All individuals 20 to 59 y of age with complete food consumption information (24-h dietary recall and food frequency questionnaire) and blood sample analysis were included (N = 259)...
October 26, 2017: Nutrition
Mattea Dallacker, Ralph Hertwig, Jutta Mata
High sugar intake is associated with an increased risk of overweight. For parents, as their children's nutritional gatekeepers, knowledge about sugar is a prerequisite for regulating sugar consumption. Yet little is known about parental ability to estimate the sugar content of foods and beverages and how this ability is associated with children's body mass index (BMI). In 305 parent-child pairs, we investigated to what extent parents systematically under- or overestimate the sugar content of foods and beverages commonly found in children's diets as well as potential associations with children's z-BMI...
January 30, 2018: International Journal of Obesity: Journal of the International Association for the Study of Obesity
Justin R Buendia, Yanping Li, Frank B Hu, Howard J Cabral, M Loring Bradlee, Paula A Quatromoni, Martha R Singer, Gary C Curhan, Lynn L Moore
BACKGROUND: High blood pressure (HBP) is a major cardiovascular disease (CVD) risk factor. Clinical trials including Dietary Approaches to Stop Hypertension (DASH) have demonstrated beneficial effects of dairy consumption on risks of HBP and CVD. Yogurt, a fermented dairy product, may independently be related to CVD risk. OBJECTIVE: To evaluate the association between yogurt consumption and CVD risk among hypertensive individuals in 2 large cohorts and to determine whether the association differs among those whose eating pattern more closely resembles the DASH diet...
February 15, 2018: American Journal of Hypertension
Satoshi Koyama, Hiroyuki Fujita, Takeshi Shimosato, Aki Kamijo, Yasufumi Ishiyama, Eri Yamamoto, Yoshimi Ishii, Yukako Hattori, Maki Hagihara, Etsuko Yamazaki, Naoto Tomita, Hideaki Nakajima
Probiotic-rich foods are consumed without much restriction. We report here, a case of septic shock caused by yogurt derived Lactobacillus species in a 54-year-old male patient with acute promyelocytic leukemia, in second complete remission, and who was an autologous stem cell transplantation recipient. He received high dose chemotherapy and autologous peripheral blood stem cell transplantation. He ingested commercially available probiotic-enriched yogurt because of severe diarrhea. One week later, he developed septic shock, and the pathogen was determined by strain-specific PCR analysis as Lactobacillus rhamnosus GG (ATCC 53103), which was found to be identical with the strain in the yogurt he consumed...
February 17, 2018: Probiotics and Antimicrobial Proteins
Noemí Redondo, Natalia García-González, Ligia E Diaz-Prieto, Begoña Olmedilla-Alonso, Ana B Martín-Diana, Carmen Asensio-Vegas, Esther Nova
PURPOSE: Ewe's milk yogurt is richer in proteins, minerals and short- and medium-chain fatty acids compared to cow's milk yogurt. We aimed to evaluate the effects of cow's milk yogurt (CW, 3.0% fat), semi-skimmed (ES, 2.8% fat) and whole ewe's milk yogurts (EW, 5.8% fat) on inflammatory markers and gut microbiota in subjects with borderline-high plasma cholesterol. METHODOLOGY: 30 adults (16 women) were randomized into a crossover study to consume 250 g/yogurt/day during three 5-week periods (4-week washouts)...
February 16, 2018: European Journal of Nutrition
Hisashi Yamanaka, Atsuo Taniguchi, Hiroshi Tsuboi, Hiroshi Kano, Yukio Asami
PURPOSE: Lactobacillus gasseri PA-3 (PA-3) has been previously shown to decrease serum uric acid (SUA) levels in subjects with increased SUA. In this study, we investigated whether PA-3 is also capable of decreasing SUA levels in patients with hyperuricaemia and/or gout. METHODS: Twenty-five patients with hyperuricaemia and/or gout completed this study. Urate-lowering drugs were discontinued for 12 weeks (week -4 to week 8). After flushing of urate-lowering drugs for 4 weeks (week 0), patients were randomized equally to receive diets containing yogurt beverages with PA-3 or without PA-3 for a duration of 8 weeks (week 8)...
February 15, 2018: Modern Rheumatology
Yao Li, Jingran Bi, Siqi Wang, Tan Zhang, Xiaomeng Xu, Haitao Wang, Shasha Cheng, Bei-Wei Zhu, Mingqian Tan
Significant wastage of residual liquid food, such as milk, yogurt, and honey, in food container has attracted great attention. In this work, a bio-inspired edible super-hydrophobic interface was fabricated using the FDA-approved and edible honeycomb wax, arabic gum, and gelatin by a simple and low-cost method. The bio-inspired edible super-hydrophobic interface showed multiscale structures, which were similar to that of lotus leaf surface. This bio-inspired edible super-hydrophobic interface displayed high contact angles for a variety of liquid foods and the residue of liquid foods could be effectively reduced using the bio-inspired interface...
February 14, 2018: Journal of Agricultural and Food Chemistry
Citlalli Osorio-Yáñez, Bizu Gelaye, Daniel A Enquobahrie, Chunfang Qiu, Michelle A Williams
Pregnancy is a period when the mother and her offspring are susceptible to the toxic effects of metals. We investigated associations of intake of frequently consumed foods with urinary metals concentrations among pregnant women in the Pacific Northwest. We measured urinary cadmium (U-Cd), arsenic (U-As) and molybdenum (U-Mo) concentrations from spot urine samples in early pregnancy (15 weeks of gestation, on average) among 558 women from Seattle and Tacoma, Washington. We assessed periconceptional dietary intake using a semi-quantitative food frequency questionnaire (FFQ)...
February 10, 2018: Environmental Pollution
Henrique Jaster, Giordana Demaman Arend, Katia Rezzadori, Vitor Clasen Chaves, Flávio Henrique Reginatto, José Carlos Cunha Petrus
Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological properties was evaluated during storage (7days) for all yogurts. Also, the beverages produced were compared with two commercial trademarks. It was observed that the total lactic acid bacteria count remained higher than 108CFU·mL-1 during the storage time for all beverages studied...
February 2018: Food Research International
Elnaze Zare Mirzaei, Elahe Lashani, Abolfazl Davoodabadi
Background: Lactic acid bacteria (LAB) are normal flora of the mouth, intestines and the female genital tract. They are also frequently found in meat, vegetables, and dairy products. Most of probiotic bacteria belong to the LAB group. Some probiotic LAB are useful in prevention and treatment of diarrheal diseases. The aim of this study was to investigate the antimicrobial properties of LAB isolated from traditional yogurt and milk against Shigella strains. Materials and methods: Forty LAB strains were isolated from traditional yogurt and milk...
2018: GMS Hygiene and Infection Control
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