keyword
https://read.qxmd.com/read/38460876/lactobacillus-paracasei-zfm54-alters-the-metabolomic-profiles-of-yogurt-and-the-co-fermented-yogurt-improves-the-gut-microecology-of-human-adults
#21
JOURNAL ARTICLE
Xiangfeng Chen, Zichun Zhu, Xin Zhang, Lin Chen, Qing Gu, Ping Li
Gut microbiota imbalance could lead to various diseases, making it important to optimize the structure of flora in adults. Lactobacillus paracasei ZFM54 is a bacteriocin and folic acid producing Lactobacillus strain. Herein ZFM54 was used as the potentialy probiotic bacterium to ferment milk together with a yogurt starter. We optimized the fermentation conditions and the obtained yogurts were then subjected to volatile and non-volatile metabolome analysis, showing that ZFM54 cannot only improve the acidity, water holding capacity and live lactic acid bacteria counts, but also improve many volatile acid contents and increase some beneficial non-volatile metabolites such as N-ethyl glycine and L-Lysine, endowing the yogurt with more flavor and better function...
March 7, 2024: Journal of Dairy Science
https://read.qxmd.com/read/38455177/the-effect-of-aqueous-extract-of-arctium-lappa-root-on-the-survival-of-lactobacillus-acidophilus-la-5-and-bifidobacterium-bifidum-bb-12-and-sensorial-and-physicochemical-properties-of%C3%A2-synbiotic-yogurt
#22
JOURNAL ARTICLE
Elmira Vanaki, Abolfazl Kamkar, Negin Noori, Asghar Azizian, Fatemeh Mohammadkhan
The effect of aqueous extract of Arctium lappa root (ALE) on the survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 probiotic bacteria and sensory and physicochemical properties of synbiotic yogurt was evaluated during 4 weeks storage at 4°C. According to this study, using 0.5% and 1% ALE significantly affected the survival of La-5 and Bb-12 during storage. The results showed that 1% of ALE counting of La-5 and Bb-12 has been reached from 6.96 and 8.14 Log CFU/g to 7.3 and 7...
March 2024: Food Science & Nutrition
https://read.qxmd.com/read/38454743/ingesting-probiotic-yogurt-containing-lactiplantibacillus-plantarum-oll2712-improves-glycaemic-control-in-adults-with-prediabetes-in-a-randomized-double-blind-placebo-controlled-trial
#23
JOURNAL ARTICLE
Takayuki Toshimitsu, Ayako Gotou, Toshihiro Sashihara, Kenichi Hojo, Satoshi Hachimura, Nobuhiko Shioya, Yoshitaka Iwama, Junichiro Irie, Yoshitatsu Ichihara
AIM: The ingestion of Lactiplantibacillus plantarum OLL2712 (OLL2712) cells has been shown to improve glucose metabolism by suppressing chronic inflammation in murine models and clinical studies. This study aimed to clarify the effect of OLL2712 on glycaemic control in healthy adults with prediabetes. MATERIALS AND METHODS: The study was a randomized, double-blind, placebo-controlled, parallel-group design. Adult participants with prediabetes [n = 148, glycated haemoglobin (HbA1c) range: 5...
March 7, 2024: Diabetes, Obesity & Metabolism
https://read.qxmd.com/read/38451284/contribution-of-plant-based-dairy-and-fish-alternatives-to-iodine-nutrition-in-the-swiss-diet-a-swiss-market-survey
#24
JOURNAL ARTICLE
Zulekha Abbas Khalil, Isabelle Herter-Aeberli
PURPOSE: With dairy products and fish being major sources of iodine in Switzerland, the growing popularity of plant-based alternatives may impact iodine nutrition. This study aimed to assess the iodine content in plant-based dairy and fish alternatives available in the Swiss market and compare them with conventional products. METHODS: In 2022, a market survey was conducted in Zurich, Switzerland, to identify the plant-based dairy and fish alternatives available and assess their iodine content...
March 7, 2024: European Journal of Nutrition
https://read.qxmd.com/read/38448111/incorporation-of-curcumin-loaded-solid-lipid-nanoparticles-into-yogurt-tribo-rheological-properties-and-dynamic-in-vitro-digestion
#25
JOURNAL ARTICLE
Raquel F S Gonçalves, Jean-Michel Fernandes, Joana T Martins, Jorge M Vieira, Cristiano S Abreu, José R Gomes, António A Vicente, Ana C Pinheiro
The incorporation of nanostructures loaded with bioactive compounds into food matrices is a promising approach to develop new functional foods with improved nutritional, health profiles and good sensorial properties. The rheological and tribological properties of yogurt enriched with curcumin-loaded solid lipid nanoparticles (SLN) were evaluated. Also, the TCA solubility index, the bioaccessibility of curcumin and cell viability were assessed after dynamic in vitro digestion. The presence of SLN in yogurt did not affect its rheological properties; however, SLN addition increased the lubrication capability of yogurt...
April 2024: Food Research International
https://read.qxmd.com/read/38448088/us-food-manufacturer-can-say-that-eating-yogurt-reduces-risk-of-type-2-diabetes-says-fda
#26
JOURNAL ARTICLE
Janice Hopkins Tanne
No abstract text is available yet for this article.
March 6, 2024: BMJ: British Medical Journal
https://read.qxmd.com/read/38444556/a-novel-approach-has-been-developed-to-produce-pure-plant-based-gel-soy-yogurt-by-combining-soy-proteins-7s-11s-high-pressure-homogenization-and-glycation-reaction
#27
JOURNAL ARTICLE
Hai-Bin Ren, Bao-Long Feng, Hong-Yao Liu, Yu-Tang Wang, Hong-Tai Zhang, Zhi-Lu Li, Li Meng, Jing-Jian Zhang, Xiao-Sen Bai, Fei Gao, Zhi-Peng Wang, Bo-Wen Luo, Xiao-Lin Chen, Hong-Jie Song, Xin-Xu Yan, Jin-Yong Zhao, Ying-Hua Zhang
This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium-quality plant-based soy yogurt. In this research study, the investigation focused on examining the impact of 7S/11S, homogenization pressure, and glycation modified with glucose on the gel properties of soy yogurt. A plant-based soy yogurt with superior gel and texture properties was successfully developed using a 7S/11S globulin-glucose conjugate at a 1:3 ratio and a homogenization pressure of 110 MPa...
June 30, 2024: Food chemistry: X
https://read.qxmd.com/read/38440678/comparison-of-check-all-that-apply-and-intensity-rating-in-orange-juice-and-yogurt-studies
#28
JOURNAL ARTICLE
Jihye An, Jeehyun Lee
UNLABELLED: This study compared check-all-that-apply (CATA) and rating methods using simple flavor foods and determined the discrimination ability of two consumer-based methods. Orange juice (simple flavor and liquid) and yogurt (simple flavor and semi-solid) samples were used. Six samples with different flavors and textures were evaluated for each food group. One hundred twenty consumers participated in each food session. CATA and rating were performed in two visits at weekly intervals...
April 2024: Food Science and Biotechnology
https://read.qxmd.com/read/38440403/isolation-and-identification-of-effective-probiotics-on-drug-resistant-acinetobacter-baumannii-strains-and-their-biofilms
#29
JOURNAL ARTICLE
Zahra Abbasi, Seyed Mahdi Ghasemi, Yasaman Ahmadi, Dariush Shokri
INTRODUCTION: This study aimed to identify, assess, and isolate strong lactobacilli demonstrating broad antibacterial and anti-biofilm activity against drug-resistant strains of Acinetobacter baumannii . Additionally, the mechanism of inhibition of these organisms was to be determined. METHODS: Over a 6-month period (from December 2021 to June 2022), 53 clinical A. baumannii strains were collected from clinical samples. Twenty probiotic strains were isolated from local dairy products...
2024: Canadian Journal of Infectious Diseases & Medical Microbiology
https://read.qxmd.com/read/38425466/a-30-year-trend-of-dairy-consumption-and-its-determinants-among-income-groups-in-iranian-households
#30
JOURNAL ARTICLE
Roshanak Roustaee, Hassan Eini-Zinab, Delaram Ghodsi, Elham Mehrparvar Hosseini, Nasrin Omidvar, Hedayat Hosseini, Seyed Omid Hosseini Mousavi, Hamed Rafiee
INTRODUCTION: Milk and dairy products provide essential nutrients and have the potential to prevent chronic diseases, thus reducing healthcare costs. However, there is a lack of consistent and updated data on dairy consumption trends in Iran. This study aims to analyze the trends in dairy consumption among Iranian households from 1991 to 2021, focusing on household-level determinants across different expense groups. METHODS: The study uses data from the Iranian Household Expenditure and Income Survey conducted annually from 1991 to 2021 to analyze households' dairy consumption...
2024: Frontiers in Public Health
https://read.qxmd.com/read/38424524/specific-dairy-foods-and-risk-of-frailty-in-older-women-a-prospective-cohort-study
#31
JOURNAL ARTICLE
Ellen A Struijk, Teresa T Fung, Fernando Rodriguez-Artalejo, Heike A Bischoff-Ferrari, Walter C Willett, Esther Lopez-Garcia
BACKGROUND: Dairy contains a complex mixture of lipids, proteins, and micronutrients. Whether habitual dairy consumption is associated with health benefits is not well established. Since dairy is high in nutrients that are potentially protective against frailty, the association between dairy products and the risk of frailty is of interest. METHODS: We analyzed data from 85,280 women aged ≥ 60 years participating in the Nurses' Health Study. Consumption of milk, yogurt, and cheese was obtained from repeated food frequency questionnaires administered between 1980 and 2010...
February 29, 2024: BMC Medicine
https://read.qxmd.com/read/38413931/the-effect-of-bovine-dairy-products-and-their-components-on-the-incidence-and-natural-history-of-infection-a-systematic-literature-review
#32
REVIEW
Meghan Mitchell, Mina Suh, Naushin Hooda, Lauren C Bylsma, Sarah S Cohen
BACKGROUND: Dairy products and their components may impact immune function, although the current evidence base has some research gaps. As part of a larger systematic literature review of dairy products/components (including probiotics, dairy proteins, and dairy fats) and immune function, we identified the available epidemiologic research on the impact of dairy products/components on incidence and natural history of infectious diseases. METHODS: PubMed and Embase databases were systematically searched through May 2022 to identify eligible studies using pre-defined Population, Intervention, Comparator, Outcomes, and Study design criteria...
February 27, 2024: Nutrition Journal
https://read.qxmd.com/read/38408755/evaluation-of-gluten-protein-profiles-in-hydrolyzed-food-products-by-a-multiplex-competitive-enzyme-linked-immunosorbent-assay
#33
JOURNAL ARTICLE
Rakhi Panda, Marc Boyer
The apparent gluten concentration profiles of 47 hydrolyzed foods (barley malt, sprouted grains, and hydrolyzed wheat proteins (HWP)) were evaluated using a multiplex-competitive ELISA that utilizes the G12, R5, 2D4, MIoBS, and Skerritt antibodies from commercial sources. Cluster analysis was conducted to evaluate similarities or differences in the gluten protein/peptide response profiles among the hydrolyzed foods and their similarities or differences with fermented foods analyzed previously by the ELISA. The gluten protein/peptide response profiles of the hydrolyzed foods mainly depended on the grain source (wheat, rye, or barley) of gluten...
February 26, 2024: Journal of Agricultural and Food Chemistry
https://read.qxmd.com/read/38403217/perspectives-on-the-yogurt-rheology
#34
REVIEW
Didem Sözeri Atik, Hale İnci Öztürk, Nihat Akın
The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. Therefore, rheological measurements are widely used to predict and control the final quality and structure of yogurts...
February 23, 2024: International Journal of Biological Macromolecules
https://read.qxmd.com/read/38400998/genetic-diversity-and-phylogenetic-relationships-of-streptococcus-thermophilus-isolates-from-traditional-turkish-yogurt-multilocus-sequence-typing-mlst
#35
JOURNAL ARTICLE
Deniz Kiraz, Ali Özcan, Artun Yibar, Enes Dertli
Yogurt, a globally consumed fermented dairy product, is recognized for its taste and potential health benefits attributed to probiotic bacteria, particularly Streptococcus thermophilus. In this study, we employed Multilocus Sequence Typing (MLST) to investigate the genetic diversity and phylogenetic relationships of 13 S. thermophilus isolates from traditional Turkish yogurt samples. We also assessed potential correlations between genetic traits and geographic origins. The isolates were identified as S. thermophilus using VITEK® MALDI-TOF MS, ribotyping, and 16S rRNA analysis methods...
February 24, 2024: Archives of Microbiology
https://read.qxmd.com/read/38397005/phenotypic-technological-safety-and-genomic-profiles-of-gamma-aminobutyric-acid-producing-lactococcus-lactis-and-streptococcus-thermophilus-strains-isolated-from-cow-s-milk
#36
JOURNAL ARTICLE
José Alejandro Valenzuela, Lucía Vázquez, Javier Rodríguez, Ana Belén Flórez, Olga M Vasek, Baltasar Mayo
Gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) can be used as starters in the development of GABA-enriched functional fermented foods. In this work, four GABA-producing strains each of Lactococcus lactis and Streptococcus thermophilus species were isolated from cow's milk, and their phenotypic, technological, and safety profiles determined. Genome analysis provided genetic support for the majority of the analyzed traits, namely, GABA production, growth in milk, and the absence of genes of concern...
February 16, 2024: International Journal of Molecular Sciences
https://read.qxmd.com/read/38392890/bacteriophage-challenges-in-industrial-processes-a-historical-unveiling-and-future-outlook
#37
REVIEW
Bartosz Kamiński, Jan Paczesny
Humans have used fermentation processes since the Neolithic period, mainly to produce beverages. The turning point occurred in the 1850s, when Louis Pasteur discovered that fermentation resulted from the metabolism of living microorganisms. This discovery led to the fast development of fermented food production. The importance of industrial processes based on fermentation significantly increased. Many branches of industry rely on the metabolisms of bacteria, for example, the dairy industry (cheese, milk, yogurts), pharmaceutical processes (insulin, vaccines, antibiotics), or the production of chemicals (acetone, butanol, acetic acid)...
February 7, 2024: Pathogens
https://read.qxmd.com/read/38389576/volatile-aroma-compounds-of-passion-fruit-seed-oils-hs-gc-ims-analysis-and-interpretation
#38
JOURNAL ARTICLE
Lili Zheng, Shenwan Wang, Yang Yang, Xiaoyan Zheng, Dao Xiao, Binling Ai, Zhanwu Sheng
The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were identified using HS-GC-IMS. The significant differences of volatile compounds in the purple and yellow passion fruit seed oils were observed via the GalleryPlot graph and distinguished by principal component analysis...
March 30, 2024: Food chemistry: X
https://read.qxmd.com/read/38389538/assessing-probiotic-viability-in-mixed-species-yogurt-using-a-novel-propidium-monoazide-pmaxx-quantitative-pcr-method
#39
JOURNAL ARTICLE
Tlaleo A Marole, Thulani Sibanda, Elna M Buys
Viability is a prerequisite for any therapeutic benefits associated with the ingestion of probiotic bacteria. Current culture-based techniques are inadequate for the enumeration of probiotics in mixed-species food products. This study utilized a quantitative PCR (qPCR) method coupled with propidium monoazide (PMAxx), and novel species-specific tuf gene primers to selectively enumerate Lacticaseibacillus rhamnosus, Bifidobacterium spp., and yogurt starter cultures in mixed-species probiotic yogurt. The method was optimized for PMAxx concentration and specificity and evaluated for efficiency and applicability...
2024: Frontiers in Microbiology
https://read.qxmd.com/read/38384690/effect-of-different-isolation-sources-of-lactococcus-lactis-subsp-lactis-on-volatile-metabolites-in-fermented-milk
#40
JOURNAL ARTICLE
Xia Yu, Yaru Sun, Xin Shen, Weicheng Li, Hongyu Cai, Shuai Guo, Zhihong Sun
Lactococcus lactis subsp. lactis ( L. lactis subsp. lactis ) is a commonly used starter cultures in fermented dairy products, contributing distinct flavor and texture characteristics with high application value. However, the strains from different isolates have different contributions to milk fermentation. Therefore, this study aimed to investigate the influence of L. lactis subsp. lactis isolated from various sources on the volatile metabolites present in fermented milk. In this study, L. lactis subsp. lactis from different isolation sources (yogurt, koumiss and goat yogurt) was utilized as a starter culture for fermentation...
March 30, 2024: Food chemistry: X
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