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"Yogurt"
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Probiotic yogurt improves antioxidant status in type 2 diabetic patients
Oxidative stress plays a major role in the pathogenesis and progression of diabetes. Among various functional foods with an antioxidant effect, probiotic foods have been reported to repress oxidative stress. The objective of this clinical trial was to assess the effects of probiotic and conventional yogurt on blood glucose and antioxidant status in type 2 diabetic patients.
Sixty-four patients with type 2 diabetes mellitus, 30 to 60 y old, were assigned to two groups in this randomized, double-blind, controlled clinical trial. The patients in the intervention group consumed 300 g/d of probiotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 and those in the control group consumed 300 g/d of conventional yogurt for 6 wk. Fasting blood samples, 24-h dietary recalls, and anthropometric measurements were collected at the baseline and at the end of the trial.
Probiotic yogurt significantly decreased fasting blood glucose (P < 0.01) and hemoglobin A1c (P < 0.05) and increased erythrocyte superoxide dismutase and glutathione peroxidase activities and total antioxidant status (P < 0.05) compared with the control group. In addition, the serum malondialdehyde concentration significantly decreased compared with the baseline value in both groups (P < 0.05). No significant changes from baseline were shown in insulin concentration and erythrocyte catalase activity within either group (P > 0.05).
The consumption of probiotic yogurt improved fasting blood glucose and antioxidant status in type 2 diabetic patients. These results suggest that probiotic yogurt is a promising agent for diabetes management.
Journal Article
Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The various yogurt alternatives contained extracts of coconut (n = 79), almonds (n = 62), other nuts or seeds (n = 20), oats (n = 20), legumes (n = 16), and mixed blends (n = 52). At least one-third of the yogurt alternatives had 5 g or more of protein/serving. Only 45% of the yogurt alternatives had calcium levels fortified to at least 10% of daily value (DV), while only about one in five had adequate vitamin D and B12 fortification at the 10% DV level. One-half of the yogurt alternatives had high sugar levels, while 93% were low in sodium. Except for the coconut-based products, the yogurts were not high in fat or saturated fat. The yogurt alternatives were not fortified as frequently or to the same levels as the corresponding non-dairy, plant-based beverages.
Journal Article
Polysaccharides from IBrasenia schreberi/I with Great Antioxidant Ability and the Potential Application in Yogurt
Brasenia schreberi is a widely consumed aquatic plant, yet the knowledge regarding its bioactive components, particularly polysaccharides, remains limited. Therefore, this study aimed to optimize the extraction process of polysaccharides from B. schreberi using the response surface method (RSM). Additionally, we characterized the polysaccharides using various methods and assessed their antioxidant capabilities both in vitro and in vivo, employing cell cultures and Caenorhabditis elegans. Furthermore, these polysaccharides were incorporated into a unique yogurt formulation. Our findings demonstrated that hot water extraction was the most suitable method for extracting polysaccharides from B. schreberi, yielding samples with high sugar content, significant antioxidant capacity, and a well-defined spatial structure. Moreover, pectinase was employed for polysaccharide digestion, achieving an enzymolysis rate of 10.02% under optimized conditions using RSM. Notably, the results indicated that these polysaccharides could protect cells from oxidative stress by reducing apoptosis. Surprisingly, at a concentration of 250 μg/mL, the polysaccharides significantly increased the survival rate of C. elegans from 31.05% to 82.3%. Further qPCR results revealed that the polysaccharides protected C. elegans by up-regulating the daf-16 gene and down-regulating mTOR and insulin pathways, demonstrating remarkable antioxidant abilities. Upon addition to the yogurt, the polysaccharides significantly enhanced the water retention, viscosity, and viability of lactic acid bacteria. These outcomes underscore the potential of polysaccharides from B. schreberi as a valuable addition to novel yogurt formulations, thereby providing additional theoretical support for the utilization of B. schreberi.
Journal Article
Consumption of a new developed synbiotic yogurt improves oxidative stress status in adults with metabolic syndrome: a randomized controlled clinical trial
Association between metabolic syndrome (MetS) and oxidative stress has been shown in numerous studies. It has been shown that probiotics could be the effective treatment strategy in improving oxidative stress. This study aimed to determine the effects of a new developed synbiotic yogurt on oxidative stress status in adults with MetS. Forty-four individuals were assigned into two groups and given 300 g of synbiotic yogurt containing Lactobacillus plantarum, Lactobacillus pentosus, and Chloromyces marcosianos yeast or regular yogurt for 12 weeks in this randomized, placebo-controlled clinical trial. Before and after the intervention, biochemical parameters were assessed. Daily consumption of synbiotic yogurt in adults with MetS showed a statistically significant improvement in the level of glutathione peroxidase (
p
= 0.01) and total oxidant status (
p
= 0.006) compared to the regular yogurt. Total Antioxidant Capacity and superoxide dismutase levels increased significantly (
p
= 0.002 and
p
= 0.02, respectively) in the intervention group compared to the baseline levels. In adults with MetS, daily consumption of the synbiotic yogurt containing native strains of Lactobacillus plantarum, Lactobacillus pentosus, and Chloromyces marcosianos yeast for 12 weeks was associated with improvements in oxidative stress status.
Trial registration number
: Iranian Registry of Clinical Trials
(
IRCT20220426054667N1) (18/05/2022)
Journal Article
Hybrid yoghurt: enhancing consumer acceptance by combining dairy and plant-based derivatives
Hybrid yoghurts combining dairy and plant-based derivatives present a novel approach to enhancing consumer acceptance of plant-based products, which is increasingly significant due to dietary trends and lactose intolerance. This study investigates the production of hybrid yoghurt blending cow's milk (CM) with soy (C:S) and oat (C:O) drinks in various ratios (90%, 70%, and 50% cow's milk), assessing their acceptability and quality. Notably, the C:S (70:30) and C:O (70:30) ratios resulted improved viscosity over time, although still less than CM. The hybrid yoghurts exhibited a favourable pH gradient, enhancing the acidic environment critical for flavour. Sensory analysis revealed that C:O (70:30) offered more favourable attributes on the just-about-right scale, scoring overall 6.86/10. Importantly, microbial analysis confirmed the safety of all hybrid products for consumption, with no harmful microorganisms detected.
Journal Article
The Effect of Delivery Matrix on IBifidobacterium animalis/I subsp. Ilactis/I HN019 Survival through In Vitro Human Digestion
Bifidobacterium animalis subsp. lactis HN019 is a probiotic with several documented human health benefits. Interest in probiotics has led to the development of new formats that probiotics, including HN019, can be supplemented into. In this study, we looked at common HN019 formats such as frozen culture and freeze-dried powder as well as supplementing it into the following food matrices: yogurts (dairy, soy, and oat based), xanthan gum-based tablets, pulpless orange juice, whey sports drink, and dark chocolate (70% cocoa). In this work, our aim was to investigate whether the food matrix that carried HN019 via simulated human digestion (a dual model system mimicking both upper and lower gastrointestinal digestion) influenced probiotic delivery. To that end, we validated and used a real-time qPCR assay to detect HN019 after simulated digestion. In addition, we also measured the effect on a panel of metabolites. After simulated digestion, we were able to detect HN019 from all the matrices tested, and the observed changes to the metabolite profile were consistent with those expected from the food matrix used. In conclusion, this work suggests that the food matrix supplemented with HN019 did not interfere with delivery to the colon via simulated human digestion.
Journal Article