l-Leucine supplemented whey protein. Dose–response effect on heart mTOR activation of sedentary and trained rats

AbstractThe aim of the study was to investigate the effect of leucine supplementation combined with exercise and whey protein in cardiac mTOR anabolic pathway. Ninety-six weanling male Wistar rats were divided into eight groups and fed diets containing either casein or WP plus increasing levels (0, 3, 4.5 and 6% of diet) of l-leucine for 30days. A parallel set of eight groups was exercised for comparison. Serum aspartate amino transferase, alanine aminotransferase, creatine kinase, lactate dehydrogenase and branched chain amino acids were determined by standard methods, and mammalian target of rapamycin (mTOR) and p70S6K by the Western blot analysis. Chronic l-leucine supplementation was capable of increasing both mTOR and p70S6K phosphorylation in the heart in a dose-dependent fashion, independent of the type of dietary protein in both groups, sedentary and exercised, but the exercise potentialized the activation of the anabolic pathway. The content of protein in heart increase with l-leucine supplementation and the heart mass relativized by body mass did not change. In conclusion, the combination of l-leucine and milk proteins (casein or whey protein) has the potential to increase the mTOR pathway in the cardiac muscle without increasing the heart mass. The novelty of this study is to show the effectiveness of a blend of leucine and whey protein as a viable alternative to maximize the activation of the anabolic pathway of cardiac muscle and that the exercise can improve this process

Dietary Supplement Usage And Motivation In Brazilian Road Runners

Background: The consumption of dietary supplements is highest among athletes and it can represent potential a health risk for consumers.Objective: The aim of this study was to determine the prevalence of consumption of dietary supplements by road runners.Methods: We interviewed 817 volunteers from four road races in the Brazilian running calendar. The sample consisted of 671 male and 146 female runners with a mean age of 37.9 ± 12.4 years.Results: Of the sample, 28.33% reported having used some type of dietary supplement. The main motivation for this consumption is to increase in stamina and improve performance. The probability of consuming dietary supplements increased 4.67 times when the runners were guided by coaches. The consumption of supplements was strongly correlated (r = 0.97) with weekly running distance, and also highly correlated (r = 0.86) with the number of years the sport had been practiced. The longer the runner had practiced the sport, the higher the training volume and the greater the intake of supplements. The five most frequently cited reasons for consumption were: energy enhancement (29.5%), performance improvement (17.1%), increased level of endurance (10.3%), nutrient replacement (11.1%), and avoidance of fatigue (10.3%). About 30% of the consumers declared more than one reason for taking dietary supplements. The most consumed supplements were: carbohydrates (52.17%), vitamins (28.70%), and proteins (13.48%).Conclusions: Supplement consumption by road runners in Brazil appeared to be guided by the energy boosting properties of the supplement, the influence of coaches, and the experience of the user. The amount of supplement intake seemed to be lower among road runners than for athletes of other sports. We recommend that coaches and nutritionists emphasise that a balanced diet can meet the needs of physically active people.111Braun, H., Koehler, K., Geyer, H., Kleiner, J., Mester, J., Schanzer, W., Dietary supplement use among elite young German athletes (2009) Int J Sport Nutr Exerc Metab, 19, pp. 97-109. , 19403956Wiens, K., Erdman, K.A., Stadnyk, M., Parnell, J.A., Dietary supplement usage, motivation, and education in young, Canadian athletes (2014) Int J Sport Nutr Exerc Metab, , http://www.ncbi.nlm.nih.gov/pubmed/24667342Dietary changes, fluid replacement, dietary supplements and drugs: demonstration of ergogenic action and potential health risks (2003) Rev Bras Med Esporte, 9, pp. 52-58Salgado, J.V.V., Lollo, P.C., Miyasaka, C.K., Chacon-Mikahil, M.P.T., Prevalence of the Dietary Supplements Intake in Brazilian Road Runners (2008) 13th annual congress of the European College Sport Science, p. 718. , Taylor & Francis in Estoril, Portugal, 1Kohler, M., Thomas, A., Geyer, H., Petrou, M., Schanzer, W., Thevis, M., Confiscated black market products and nutritional supplements with non-approved ingredients analyzed in the Cologne Doping Control Laboratory 2009 (2010) Drug Test Anal, 2, pp. 533-537. , 21204286Hespanhol Junior, L.C., Costa, L.O.P., Carvalho, A.C.A., e Lopes, A.D., A description of training characteristics and its association with previous musculoskeletal injuries in recreational runners: a cross-sectional study (2012) Rev Bras Fisioter [online], 16, pp. 46-53Salgado, J.V.V., Comparison of functional and biochemical indicators in middle aged men undergoing aerobic training and long distance runners. (2009) Ms thesis. University of Campinas, Physical Education Faculty, , http://libdigi.unicamp.br/document/?code=000467613Salgado, J.V.V., Chacon-Mikahil, M.P.T., Street race: analyses of the growth of the number of competitions and pratictioners (2006) Conexões, 4, pp. 100-10925 Years of Running History. 2007Foddy, L., Mantle, J., (1993) Constructing questions for interviews and questionnaires: theory and practice in social research, , Cambridge University Press, CambridgeNieman, D.C., Gates, J.R., Butler, J.V., Pollett, L.M., Dietrich, S.J., Lutz, R.D., Supplementation patterns in marathon runners (1989) J Am Diet Assoc, 89, pp. 1615-1619. , 2809038Tscholl, P., Alonso, J., Dolle, G., Junge, A., Dvorak, J., The use of drugs and nutritional supplements in top-level track and field athletes (2010) Am J Sports Med, 38, pp. 133-140. , 19812387Corrigan, B., Kazlauskas, R., Medication use in athletes selected for doping control at the Sydney Olympics (2000) (2003) Clin J Sport Med, 13, pp. 33-40. , 12544162Goston, J.L., Correia, M.I., Intake of nutritional supplements among people exercising in gyms and influencing factors (2010) Nutrition, 26, pp. 604-611. , 20004078Maughan, R.J., Depiesse, F., Geyer, H., The use of dietary supplements by athletes (2007) J Sports Sci, 25, pp. S103-S113. , 18049988Lollo, P.C.B., Tavares, M.C.G.C.F., Profile of the consumers of dietary supplements in the fitness centers of Campinas (2004) Rev Dig, 5, pp. 105-111Schroder, H., Navarro, E., Mora, J., Seco, J., Torregrosa, J.M., Tramullas, A., The type, amount, frequency and timing of dietary supplement use by elite players in the First Spanish Basketball League (2002) J Sports Sci, 20, pp. 353-358. , 12003281Smith-Rockwell, M., Nickols-Richardson, S.M., Thye, F.W., Nutrition knowledge, opinions, and practices of coaches and athletic trainers at a division university (2001) Int J Sport Nutr Exerc Metab, 11, pp. 174-185. , 11402251Malinauskas, B.M., Overton, R.F., Carraway, V.G., Cash, B.C., Supplements of interest for sport-related injury and sources of supplement information among college athletes (2007) Adv Med Sci, 52, pp. 50-54. , 18217389Tian, H.H., Ong, W.S., Tan, C.L., Nutritional supplement use among university athletes in Singapore (2009) Singapore Med J, 50, pp. 165-172. , 19296032Shirreffs, S.M., The importance of good hydration for work and exercise performance (2005) Nutr Rev, 63, pp. S14-S21. , 1602856

Chia (Salvia hispanica L.) enhances HSP, PGC-1α expressions and improves glucose tolerance in diet-induced obese rats

The aim of this study was to investigate the effects of chia seed and chia oil on heat shock protein (HSP) and related parameters in diet-induced obese rats. Methods: Animals were divided in six groups: control, high-fat and high-fructose diet (HFF), and HFF with chia seed or chia oil in short (6-wk) and long (12-wk) treatments. Plasma indicators of glucose tolerance and liver damage, skeletal muscle expression of antioxidant enzymes, and proteins controlling oxidative energy metabolism were determined. The limit of significance was set at P < 0.05. Results: The HFF diet induced glucose intolerance, insulin resistance, oxidative stress, and altered parameters related to obesity complications. The consumption of chia seed or chia oil did not reduce body weight gain or abdominal fat accumulation. However, chia seed and chia oil in both treatments improved glucose and insulin tolerance. Chia oil in both treatments induced expression of HSP70 and HSP25 in skeletal muscle. Short treatment with chia seed increased expression of HSP70, but not HSP25. Chia oil in both treatments restored superoxide dismutase and glutathione peroxidase expression. Extended treatment with chia seed and short treatment with chia oil restored peroxisome proliferator-activated receptor-γ coactivator-1α (PGC-1α) expression. Conclusion: Chia oil restored the antioxidant system and induced the expression of a higher number of proteins than chia seed. The present study demonstrated new properties and molecular mechanisms associated with the beneficial effects of chia seed and chia oil consumption in diet-induced obese rats.315740748CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP140386/2012-2 ; 300533/2013-62013/02862-0 ; 2012/23813-4 ; 2011/13035-

Probiotic Cheese Attenuates Exercise-induced Immune Suppression In Wistar Rats

Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins being, perhaps, the most recommended protein supplements. Consumption of a probiotic cheese can attenuate immune suppression induced by exhausting exercise in rats. A popular Brazilian fresh cheese (Minas Frescal cheese) containing Lactobacillus acidophilus LA14 and Bifidobacterium longum BL05 was fed for 2 wk to adult Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum uric acid, total and high-density lipoprotein cholesterol fraction, total protein, triacylglycerols, aspartate aminotransferase, alanine aminotransferase, creatine kinase, and blood cell (monocyte, lymphocyte, neutrophil, and leukocyte) counts. Exercise was efficient in reducing lymphocyte counts, irrespective of the type of ingested cheese, but the decrease in the group fed the probiotic cheese was 22% compared with 48% in the animals fed regular cheese. Monocyte counts were unaltered in the rats fed probiotic cheese compared with a significant decrease in the rats fed the regular cheese. Most importantly, ingestion of the probiotic cheese resulted in a >100% increase in serum high-density lipoprotein cholesterol and a 50% decrease in triacylglycerols. We conclude that probiotic Minas Frescal cheese may be a viable alternative to enhance the immune system and could be used to prevent infections, particularly those related to the physical overexertion of athletes.. © 2012 American Dairy Science Association.95735493558Abcouwer, S.F., Effects of glutamine on immune cells (2000) Nutrition, 16, pp. 67-69(2009), http://www.abril.com.br/noticias/ciencia-saude/cresce-numero-brasileiros-praticam-atividade-fisica-433158.shtml, Agencia Estado. Cresce número de brasileiros que praticam atividade física. Accessed Jan. 30, 2012Albenzio, M., Santillo, A., Caroprese, M., Marino, R., Trani, A., Faccia, M., Biochemical patterns in ovine cheese: Influence of probiotic strains (2010) J. Dairy Sci., 93, pp. 3487-3496(2002) Official Methods of Analysis, , AOAC, Association of Official Analytical Chemists International, Gaithersburg, MDAsemi, Z., Samimi, M., Tabasi, Z., Talebian, P., Azarbad, Z., Hydarzadeh, Z., Esmaillzadeh, A., Effect of daily consumption of probiotic yoghurt on lipid profiles in pregnant women: A randomized controlled clinical trial (2011) J. Matern. Fetal Neonat., , 10.3109/14767058.2011.640372Ataie-Jafari, A., Larijani, B., AlaviMajd, H., Tahbaz, F., Cholesterol-lowering effect of probiotic yogurt in comparison with ordinary yogurt in mildly to moderately hypercholesterolemic subjects (2009) Ann. Nutr. Metab., 54, pp. 22-27Berg, A., Muller, H.M., Rathmann, S., Deibert, P., The gastrointestinal system an essential target organ of the athlete's health and physical performance (1999) Exerc. Immunol. Rev., 5, pp. 78-95Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suárez, V.B., Zalazar, C.A., Probiotic bacteria as adjunct starters: Infl{ligature}uence of the addition methodology on their survival in a semi-hard Argentinean cheese (2005) Food Res. Int., 38, pp. 597-604Blannin, A.K., Chatwin, L.J., Cave, R., Gleeson, M., Effects of submaximal cycling and long-term endurance training on neutrophil phagocytic activity in middle-aged men (1996) Br. J. Sports Med., 30, pp. 125-129Bloomer, R.J., Effect of exercise on oxidative stress biomarkers (2008) Adv. Clin. Chem., 46, pp. 1-50Borchers, A.T., Selmi, C., Meyers, F.J., Keen, C.L., Gershwin, M.E., Probiotics and immunity (2009) J. Gastroenterol., 44, pp. 26-46Brenner, I., Shek, P.N., Zamecnik, J., Shephard, R.J., Stress hormones and the immunological responses to heat and exercise (1998) Int. J. Sports Med., 19, pp. 130-143Buriti, F.C.A., Rocha, J.S., Assis, E.G., Saad, S.M.I., Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei (2005) Lebenson. Wiss. Technol., 38, pp. 173-180Buriti, F.C.A., Rocha, J.S., Saad, S.M.I., Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage (2005) Int. Dairy J., 15, pp. 1279-1288Cruz, A.G., Buriti, F.C.A., Souza, C.B.H., Faria, J.A.F., Saad, S.M.I., Probiotic cheese: Health benefi{ligature}ts, technological and stability aspects (2009) Trends Food Sci. Technol., 20, pp. 344-354Cruz, A.G., Cadena, R.S., Faria, J.A.F., Bolini, H.M.A., Dantas, C., Ferreira, M.M.C., Deliza, R., PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt (2012) Food Res. Int., 45, pp. 211-215Cruz, A.G., Cadena, R.S., Faria, J.A.F., Oliveira, C.A.F., Cavalcanti, R.N., Bona, E., Bolini, H.M.A., Da Silva, M.A.A.P., Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression (2011) Int. J. Dairy Technol., 64, pp. 549-556Cruz, A.G., Castro, W.F., Faria, J.A.F., Bogusz, S., Granato, S.D., Celeguini, R.M.S., Lima-Pallone, J., Godoy, H.T., Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt (2012) Lebenson. Wiss. Technol., 47, pp. 512-515Cruz, A.G., Castro, W.F., Faria, J.A.F., Lollo, P.C.B., Amaya-Farfán, J., Freitas, M.Q., Rodrigues, D., Godoy, H.T., Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds (2012) J. Dairy Sci., 95, pp. 2261-2269Cruz, A.G., Faria, J.A.F., Walter, E.H.M., Andrade, R.R., Cavalcanti, R.N., Oliveira, C.A.F., Granato, D., Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology (2010) J. Dairy Sci., 93, pp. 5059-5068De Almeida, M.H.B., Zoellner, S.S., Cruz, A.G., Moura, M.R.L., De Carvalho, L.M.J., Freitas, M.C.J., Sant'Ana, A.D.S., Potentially probiotic açaí yogurt (2008) Int. J. Dairy Technol., 61, pp. 178-182de Vrese, M., Winkler, P., Rautenberg, P., Harder, T., Noah, C., Laue, C., Ott, S., Schrezenmeir, J., Probiotic bacteria reduced duration and severity but not the incidence of common cold episodes in a double blind, randomized, controlled trial (2006) Vaccine, 24, pp. 6670-6674de Vrese, M., Schrezenmeir, J., Probiotics, prebiotics, and synbiotics (2008) Adv. Biochem. Eng. Biotechnol., 111, pp. 1-66Ejtahed, H.S., Mothtadi-Nia, J., Homayouni-Rad, A., Niafar, M., Asghari-Jafarabadi, M., Mofid, V., Akbarian-Moghari, A., Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus (2011) J. Dairy Sci., 94, pp. 3288-3294Espírito Santo, A.P.D., Silva, R.C., Soares, F.A.S.M., Anjos, D., Gioielli, L.A., Oliveira, M.N., Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt (2010) Int. Dairy J., 20, pp. 415-422Fabian, E., Elmadfa, I., Influence of daily consumption of probiotic and conventional yoghurt on the plasma lipid profile in young healthy women (2006) Ann. Nutr. Metab., 50, pp. 387-393Fritzen-Freire, C.B., Muller, C.M.O., Laurindo, J.B., Amboni, R.M.C., Prudêncio, E.S., The effect of direct acidifi{ligature}cation on the microbiological physicochemical and sensory properties of probiotic Minas Frescal cheese (2010) Int. J. Dairy Technol., 63, pp. 561-568Fritzen-Freire, C.B., Muller, C.M.O., Laurindo, J.B., Prudêncio, E.S., The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese (2010) J. Food Eng., 96, pp. 621-627Gill, H.S., Cross, M.L., Probiotics and immune function (2002) Nutrition and Immune Function, pp. 251-272. , CABI, Oxford, UK, P.C. Calder, C.J. Field, H.S. Gill (Eds.)Gill, R., Tsung, A., Billiar, T., Linking oxidative stress to inflammation: Toll-like receptors (2010) Free Radic. Biol. Med., 48, pp. 1121-1132Gleeson, M., Mucosal immunity and respiratory illness in elite athletes (2000) Int. J. Sports Med., 21 (SUPPL. 1), pp. S33-S43Gleeson, M., Immune function in sport and exercise (2007) J. Appl. Physiol., 103, pp. 693-699Gomes, A.A., Braga, S.P., Cruz, A.G., Cadena, R.S., Faria, J.A.F., Lollo, P.C., Amaya-Farfan, J., Bolini, H.M.A., Effect of the inoculation level of L. acidophilus in probiotic cheese on the physicochemical features and sensory performance towards commercial cheeses (2011) J. Dairy Sci., 94, pp. 4777-4786Gomes, A.P., Cruz, A.G., Cadena, R.S., Granato, R.M.S., Celeghini, D., Faria, J.A.F., Bolini, H.M.A., Pollonio, M.A.R., Low sodium Minas fresh cheese manufacture: Effect of the partial replacement of NaCl with KCl (2011) J. Dairy Sci., 94, pp. 2701-2706Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F., Shah, N.P., Probiotic dairy products as functional foods (2010) Comp. Rev. Food Sci. Food Saf., 9, pp. 455-470Guarino, A., Lo Vecchio, A., Canani, R.B., Probiotics as prevention and treatment for diarrhea (2009) Curr. Opin. Gastroenterol., 25, pp. 18-23Hamer, M., Wolvers, D., Albers, R., Using stress models to evaluate immuno-modulating effects of nutritional intervention in healthy individuals (2004) J. Am. Coll. Nutr., 23, pp. 637-646Hatakka, K., Ahola, A.J., Yli-Knuuttila, H., Richardson, M., Poussa, T., Meurman, J.H., Korpela, R., Probiotics reduce the prevalence of oral Candida in the elderly a randomized controlled trial (2007) J. Dent. Res., 86, pp. 125-130Hoffman-Goetz, L., Pedersen, B.K., Exercise and the immune system: A model of the stress response? (1994) Immunol. Today, 15, pp. 382-387Huang, Y., Zheng, Y., The probiotic Lactobacillus acidophilus reduces cholesterol absorption through the down-regulation of Niemann-Pick C1-like 1 in Caco-2 cells (2010) Br. J. Nutr., 103, pp. 473-478Ibrahim, F., Ruvio, S., Granlund, L., Salminen, S., Viitanen, M., Ouwehand, A.C., Probiotics and immunosenescence: Cheese as a carrier (2010) FEMS Immunol. Med. Microbiol., 59, pp. 53-59Im, S.S., Yousef, L., Blaschitz, C., Liu, J.Z., Edwards, R.A., Young, S.G., Raffatellu, M., Osborne, T.F., Linking lipid metabolism to the innate immune response in macrophages through sterol regulatory element binding protein-1a (2011) Cell Metab., 13, pp. 540-549Inouye, M., Silander, K., Hamalainen, E., Salomaa, V., Harald, K., Jousilahti, P., Mannisto, S., Peltonen, L., An immune response network associated with blood lipid levels (2010) PLoS Genet., 6. , e1001113Karimi, R., Mortazavian, A.M., Cruz, A.G., Viability of probiotic microorganisms in cheese during production and storage: A review (2011) J. Dairy Sci. Technol., 91, pp. 283-308Keil, D., Luebke, R.W., Pruett, S.B., Quantifying the relationship between multiple immunological parameters and host resistance: Probing the limits of reductionism (2001) J. Immunol., 167, pp. 4543-4552Knight, J.A., Review: Free radicals, antioxidants, and the immune system (2000) Ann. Clin. Lab. Sci., 30, pp. 145-158Lahtinen, S.J., Forssten, S., Aakko, J., Granlund, L., Rautonen, N., Salminen, S., Viitanen, M., Ouwehand, A.C., Probiotic cheese containing Lactobacillus rhamnosus HN001 and Lactobacillus acidophilus NCFM (®) modifies subpopulations of fecal lactobacilli and Clostridium difficile in the elderly (2012) Age (Dordr.), 34, pp. 133-143Larkin, T.A., Astheimer, L.B., Price, W.E., Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects (2009) Eur. J. Clin. Nutr., 63, pp. 238-245Lima-Silva, A.E., De-Oliveira, F.R., Nakamura, F.Y., Gevaerd, M.S., Effect of carbohydrate availability on time to exhaustion in exercise performed at two different intensities (2009) Braz. J. Med. Biol. Res., 42, pp. 404-412Mackinnon, L.T., Chronic exercise training effects on immune function (2000) Med. Sci. Sports Exerc., 32, pp. S369-S376Madureira, A.R., Brandão, T., Pintado, A.M., Gomes, M.E., Malcata, F.X., Technological optimization of manufacture of probiotic whey cheese matrices (2011) J. Food Sci., 76, pp. E203-E211Madureira, A.R., Pintado, A.I., Gomes, A.M., Pintado, M.E., Malcata, F.X., Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions (2011) Lebenson. Wiss. Technol., 44, pp. 75-81Madureira, A.R., Pintado, A.I., Gomes, A.M., Pintado, M.E., Malcata, F.X., Rheological, textural and microstructural features of probiotic whey cheeses (2011) Lebenson. Wiss. Technol., 44, pp. 75-81Martarelli, D., Verdenelli, M.C., Scuri, S., Cocchioni, M., Silvi, S., Cecchini, C., Pompei, P., Effect of a probiotic intake on oxidant and antioxidant parameters in plasma of athletes during intense exercise training (2011) Curr. Microbiol., 62, pp. 1689-1696McCarthy, D.A., Dale, M.M., The leucocytosis of exercise. A review and model (1988) Sports Med., 6, pp. 333-363Medici, M., Vinderola, C.G., Perdigón, G., Gut mucosal immunomodulation by probiotic fresh cheese (2004) Int. Dairy J., 14, pp. 611-618Minervini, F., Siragusa, S., Faccia, M., Dal Bello, F., Gobbetti, M., De Angelis, M., Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli (2012) J. Dairy Sci., 95, pp. 508-520Minocha, A., Probiotics for preventive health (2009) Nutr. Clin. Pract., 24, pp. 227-241Modzelewska-Kapituła, M., Kobukowski, J.A.N., Kłebukowska, L., The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats (2010) Czech J. Food Sci., 28, pp. 139-145Nichols, A.W., Probiotics and athletic performance: A systematic review (2007) Curr. Sports Med. Rep., 6, pp. 269-273Ogué-Bon, E., Khoo, C., Hoyles, L., McCartney, A.L., Gibson, G.R., Rastall, R.A., In vitro fermentation of rice bran combined with Lactobacillus acidophilus 14 or Bifidobacterium longum 05 by the canine faecal microbiota (2011) FEMS Microbiol. Ecol., 75, pp. 365-376Pedersen, B.K., Hoffman-Goetz, L., Exercise and the immune system: Regulation, integration, and adaptation (2000) Physiol. Rev., 80, pp. 1055-1081Pflanzer Junior, S.B., Cruz, A.G., Sant'ana, A.S., Moura, M.R.L., Carvalho, L.M.J., Silva, R., Food safety knowledge of cheese consumers (2009) J. Food Sci., 94, pp. 28-30Pregliasco, F., Anselmi, G., Fonte, L., Giussani, F., Schieppati, S., Soletti, L., A new chance of preventing winter diseases by the administration of synbiotic formulations (2008) J. Clin. Gastroenterol., 42 (SUPPL. 3 PART. 2), pp. S224-S233Pyne, D.B., Gleeson, M., Effects of intensive exercise training on immunity in athletes (1998) Int. J. Sports. Med., 19 (SUPPL. 3), pp. S183-S191. , discussion S191-184Pyne, D.B., McDonald, W.A., Gleeson, M., Flanagan, A., Clancy, R.L., Fricker, P.A., Mucosal immunity, respiratory illness, and competitive performance in elite swimmers (2001) Med. Sci. Sports Exerc., 33, pp. 348-353Ross, R.P., Fitzgerald, G., Collins, K., Stanton, C., Cheese delivering biocultures: Probiotic cheese (2002) Aust. J. Dairy Technol., 57, pp. 71-78Rowbottom, D.G., Green, K.J., Acute exercise effects on the immune system (2000) Med. Sci. Sports Exerc., 32 (SUPPL.), pp. S396-S405Saad, S.M.I., Cruz, A.G., Faria, J.A.F., (2011) Probióticos e Prebióticos em Alimentos: Fundamentos e Aplicações Tecnológicas, , Varela, São Paulo, BrazilSavard, P., Lamarche, B., Paradis, M.-E., Thiboutot, H., Laurin, E., Roy, D., Impact of Bifidobacterium animalis ssp. lactis BB 12 and Lactobacillus acidophilus LA 5-containing yoghurt, on fecal bacterial counts of healthy adults (2011) Int. J. Food Microbiol., 149, pp. 50-57Saxelin, M., Korpela, R., Mayra-Makinen, A., Introduction: Classifying functional dairy products (2003) Functional Dairy Products, pp. 1-16. , CRC Press, Boca Raton, FL, T. Mattila-Sandholm, M. Saarela (Eds.)Senchina, D.S., Effects of regular exercise on the aging immune system: A review (2009) Clin. J. Sport Med., 19, pp. 439-440Souza, C.H.B., Saad, S.M.I., Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009) Lebenson. Wiss. Technol., 42, pp. 633-640Souza, T.B., Cruz, A.G., Moura, M.R.L., Vieira, A.C.M., Sant'Ana, A.S., Microscopic quality indicators of Minas frescal cheese (2008) Food Contr., 19, pp. 71-75Steel, J.M., Steel, C.M., Johnstone, F.D., Leukocytosis induced by exercise (1987) Br. Med. J. (Clin. Res. Ed.), 295, pp. 1135-1136Steensberg, A., The role of IL-6 in exercise-induced immune changes and metabolism (2003) Exerc. Immunol. Rev., 9, pp. 40-47Steensberg, A., van Hall, G., Osada, T., Sacchetti, M., Saltin, B., Klarlund Pedersen, B., Production of interleukin-6 in contracting human skeletal muscles can account for the exercise-induced increase in plasma interleukin-6 (2000) J. Physiol., 529, pp. 237-242Todorov, S.D., Furtado, D.N., Saad, S.M.I., Franco, B.D.G.M., Bacteriocin production and resistance to drugs are advantageous features for Lactobacillus acidophilus La-14, a potential probiotic strain (2011) New Microbiol., 34, pp. 357-370West, N.P., Pyne, D.B., Cripps, A.W., Hopkins, W.G., Eskesen, D.C., Jairath, A., Christophersen, C.T., Fricker, P.A., Lactobacillus fermentum (PCC ®) supplementation and gastrointestinal and respiratory-tract illness symptoms: A randomised control trial in athletes (2011) Nutr. J., 10, p. 30West, N.P., Pyne, D.B., Peake, J.M., Cripps, A.W., Probiotics, immunity and exercise: A review (2009) Exerc. Immunol. Rev., 15, pp. 107-126White, J.A., Hart, R.J., Fry, J.C., An evaluation of the Waters Pico-Tag system for the amino acid analysis of food materials (1986) J. Automat. Chem., 8, pp. 170-177Woods, J.A., Vieira, V.J., Keylock, K.T., Exercise, inflammation, and innate immunity (2009) Immunol. Allergy Clin. North Am., 29, pp. 381-393Zahorec, R., Ratio of neutrophil to lymphocyte counts-Rapid and simple parameter of systemic inflammation and stress in critically ill (2001) Bratisl. Lek Listy (Tlacene Vyd), 102, pp. 5-1

Hydrolysed Whey Protein Reduces Muscle Damage Markers In Brazilian Elite Soccer Players Compared With Whey Protein And Maltodextrin. A Twelve-week In-championship Intervention

Health parameters, performance and body composition effects produced by twelve weeks of intervention with hydrolysed whey protein in elite soccer players from a Brazilian team during an actual championship were compared. Twenty-four players were divided into three groups according to supplement: whey protein (WP), hydrolysed whey protein (HWP), or a non-protein placebo (maltodextrin, MALTO). Biochemical, anthropometric and performance tests were applied on week 0 and week 12 of the intervention. Intervention with hydrolysed whey protein resulted in significant decreases in the muscle damage indicators, creatine kinase (-42%) and lactate dehydrogenase (-30%), compared with increases in the MALTO group. Supplementation with whey protein showed no significant changes in these indicators compared with the MALTO group. Muscle mass showed no changes, and physical performance in an aerobic test was decreased in the HWP group compared with the MALTO and WP groups. These data suggest that the consumption of HWPdecreases muscle damage. © 2013 Elsevier Ltd.3411924(2006) ACSM's resource manual for guidelines for exercise testing and prescription, , American College of Sports Medicine, Lippincott, Williams, & Wilkins, Baltimore, MA, USABangsbo, J., Iaia, F.M., Krustrup, P., The Yo-Yo intermittent recovery test: a useful tool for evaluation of physical performance in intermittent sports (2008) Sports Medicine, 38, pp. 37-51Bolster, D.R., Pikosky, M.A., Gaine, P.C., Martin, W., Wolfe, R.R., Tipton, K.D., Dietary protein intake impacts human skeletal muscle protein fractional synthetic rates after endurance exercise (2005) American Journal of Physiology. Endocrinology and Metabolism, 289, pp. E678-E683Brancaccio, P., Maffulli, N., Buonauro, R., Limongelli, F.M., Serum enzyme monitoring in sports medicine (2008) Clinics in Sports Medicine, 27, pp. 1-18Ferragut, C., Vila, H., Abraldes, J.A., Argudo, F., Rodriguez, N., Alcaraz, P.E., Relationship among maximal grip, throwing velocity and anthropometric parameters in elite water polo players (2011) Journal of Sports Medicine and Physical Fitness, 51, pp. 26-32Frisancho, A.R., New norms of upper limb fat and muscle areas for assessment of nutritional status (1981) American Journal of Clinical Nutrition, 34, pp. 2540-2545Gabbett, T.J., Jenkins, D.G., Abernethy, B., Physiological and anthropometric correlates of tackling ability in junior elite and subelite rugby league players (2010) Journal of Strength and Conditioning Research/National Strength and Conditioning Association, 24, pp. 2989-2995Hakkinen, K., Alen, M., Kallinen, M., Newton, R.U., Kraemer, W.J., Neuromuscular adaptation during prolonged strength training, detraining and re-strength-training in middle-aged and elderly people (2000) European Journal of Applied Physiology, 83, pp. 51-62Kong, B.H., Peng, X.Y., Xiong, Y.L.L., Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance (2009) Food Chemistry, 113, pp. 196-201Lazarim, F.L., Antunes-Neto, J.M., da Silva, F.O., Nunes, L.A., Bassini-Cameron, A., Cameron, L.C., The upper values of plasma creatine kinase of professional soccer players during the Brazilian National Championship (2009) Journal of Science and Medicine in Sport/Sports Medicine Australia, 12, pp. 85-90Lollo, P.C.B., Amaya-Farfan, J., Carvalho-Silva, L.B., Physiological and physical effects of different milk protein supplements in elite soccer players (2011) Journal of Human Kinetics, 30, pp. 49-57Lollo, P.C.B., Silva, L.B.C., Batista, T.M., Morato, P.N., Moura, C.S., Cruz, A.G., Effects of whey protein and casein plus leucine on diaphragm the mTOR pathway of sedentary, trained rats (2012) Food Research International, 93, pp. 416-424Lollo, P.C.B., Batista, T.M., Moura, C.S., Morato, P.N., Cruz, A.G., Faria, J.A.F., Carneiro, E.M., Amaya-Farfan, J., L-Leucine supplemented whey protein. Dose-response effect on heart mTOR activation of sedentary and trained rats (2013) Food Research International, 53, pp. 543-550López-Segovia, M., Marques, M.C., van den Tillaar, R., González-Badillo, J.J., Relationships between vertical jump and full squat power outputs with sprint times in U21 soccer players (2011) Journal of Human Kinetics, 30, pp. 135-144Marshall, K., Therapeutic applications of whey protein (2004) Alternative Medicine Review: A Journal of Clinical Therapeutics, 9, pp. 136-156Morato, P.N., Lollo, P.C.B., Moura, C.S., Batista, T.M., Carneiro, E.M., Amaya-Farfan, J., Adipeptide and an amino acid present in whey protein hydrolysate increase translocation of GLUT-4 to the plasma membrane in Wistar rats (2013) Food Chemistry, 139, pp. 853-859de Moura, C.S., Lollo, P.C., Morato, P.N., Carneiro, E.M., Amaya-Farfan, J., Whey protein hydrolysate enhances the exercise-induced heat shock protein (HSP70) response in rats (2013) Food Chemistry, 136 (3-4), pp. 1350-1357Morifuji, M., Koga, J., Kawanaka, K., Higuchi, M., Branched-chain amino acid-containing dipeptides, identified from whey protein hydrolysates, stimulate glucose uptake rate in L6 myotubes and isolated skeletal muscles (2009) Journal of Nutritional Science and Vitaminology, 55, pp. 81-86Nery-Diez, A.C., Carvalho, I.R., Amaya-Farfan, J., Abecia-Soria, M.I., Miyasaka, C.K., Ferreira Cda, S., Prolonged ingestion of prehydrolyzed whey protein induces little or no change in digestive enzymes, but decreases glutaminase activity in exercising rats (2010) Journal of Medicinal Food, 13, pp. 992-998Pennings, B., Koopman, R., Beelen, M., Senden, J.M., Saris, W.H., van Loon, L.J., Exercising before protein intake allows for greater use of dietary protein-derived amino acids for de novo muscle protein synthesis in both young and elderly men (2011) American Journal of Clinical Nutrition, 93, pp. 997-1005Pimenta, F.M.V., Abecia-Soria, M.I., Auler, F., Amaya-Farfan, J., Physical performance of exercising young rats fed hydrolysed whey protein at a sub-optimal level (2006) International Dairy Journal, 16, pp. 984-991Power, O., Hallihan, A., Jakeman, P., Human insulinotropic response to oral ingestion of native and hydrolysed whey protein (2009) Amino Acids, 37, pp. 333-339Roth, E., Skeletal muscle gain: how much can be achieved by protein and amino acid administration? (2008) Current Opinion in Clinical Nutrition and Metabolic Care, 11, pp. 32-33Slaughter, M.H., Lohman, T.G., Boileau, R.A., Horswill, C.A., Stillman, R.J., Van Loan, M.D., Skinfold equations for estimation of body fatness in children and youth (1988) Human Biology, 60, pp. 709-723Speranza, L., Grilli, A., Patruno, A., Franceschelli, S., Felzani, G., Pesce, M., Plasmatic markers of muscular stress in isokinetic exercise (2007) Journal of Biological Regulators Homeostatic Agents, 21, pp. 21-29Tassi, E.M., Amaya-Farfan, J., Azevedo, J.R.M., Hydrolyzed α-lactalbumin as a source of protein to the exercising rat (1998) Nutrition Research, 18, pp. 875-881Tipton, K.D., Ferrando, A.A., Improving muscle mass: response of muscle metabolism to exercise, nutrition and anabolic agents (2008) Essays in Biochemistry, 44, pp. 85-98Tipton, K.D., Ferrando, A.A., Phillips, S.M., Doyle, D., Wolfe, R.R., Postexercise net protein synthesis in human muscle from orally administered amino acids (1999) American Journal of Physiology, 276, pp. E628-E634Veale, J.P., Pearce, A.J., Buttifant, D., Carlson, J.S., Anthropometric profiling of elite junior and senior Australian football players (2010) International Journal of Sports Physiology and Performance, 5, pp. 509-520Zhao, M., Ren, J., Shi, J., Wang, J., Jiang, Y., Cui, C., Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry (2008) Food Chemistry, 108, pp. 727-736Zoppi, C.C., Hohl, R., Silva, F.C., Lazarim, F.L., Neto, J.M., Stancanneli, M., Vitamin C and E supplementation effects in professional soccer players under regular training (2006) Journal of the International Society of Sports Nutrition, 3, pp. 37-4

Probiotic Yogurts Manufactured With Increased Glucose Oxidase Levels: Postacidification, Proteolytic Patterns, Survival Of Probiotic Microorganisms, Production Of Organic Acid And Aroma Compounds

We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000. mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30. d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000. mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive postacidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition, packaging systems with different permeability to oxygen should be evaluated. © 2012 American Dairy Science Association.95522612269Ahn, J.B., Hwang, H.-J., Park, J.-H., Physiology response of oxygen-tolerant anaerobic Bifidobacterium longum under oxygen (2001) J. Microbiol. Biotechnol., 11, pp. 443-451Albenzio, M., Santillo, A., Caroprese, M., Marino, R., Trani, A., Faccia, M., Biochemical patterns in ovine cheese: Influence of probiotic strains (2010) J. Dairy Sci., 93, pp. 3487-3496Alegre, I., Viñas, I., Usall, J., Anguera, M., Abadias, M., Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG (2011) Food Microbiol., 28, pp. 59-66Allgeyer, L.C., Miller, M.J., Lee, S.-Y., Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics (2010) J. Dairy Sci., 93, pp. 4471-4479Almeida, M.H.B., Zoellner, S.S., Cruz, A.G., Moura, M.R.L., Carvalho, L.M.J., Sant'Ana, A.S., Potentially probiotic açaí yogurt (2008) Int. J. Dairy Technol., 61, pp. 178-182Baranowska, M., Intensification of the synthesis of flavor compounds in yogurt by milk enrichment with their precursors (2006) Pol. J. Food Nutr. Sci., 15, pp. 5-11Behrens, J.H., Barcellos, M.N., Frewer, L.J., Nunes, T.P., Franco, B.D.G.M., Destro, M.T., Landgraf, M., Consumer purchase habits and views on food safety: A Brazilian study (2010) Food Contr., 21, pp. 963-969Bergamini, C.V., Hynes, E.R., Candioti, M.C., Zalazar, C.A., Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese (2009) J. Dairy Sci., 92, pp. 2455-2467Bolduc, M.-P., Raymond, Y., Fustier, P., Champagne, C.P., Vuillemard, J.-C., Sensitivity of Bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk (2006) Int. Dairy J., 16, pp. 1038-1048(2007), http://www.agricultura.gov.br/, Brasil. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa 46 de 23/10/2007. Regulamento Técnico de Identidade e Qualidade de Leites Fermentados. Accessed April 21, 2011Burgain, J., Gaiani, C., Linder, M., Scher, J., Encapsulation of probiotic living cells: From laboratory scale to industrial applications (2011) J. Food Eng., 104, pp. 467-483Cheng, H., Volatile flavor compounds in yogurt: A review (2010) Crit. Rev. Food Sci. Nutr., 50, pp. 938-950Church, F.C., Swaisgood, H.E., Porter, D.H., Catignani, G.L., Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins (1983) J. Dairy Sci., 66, pp. 1219-1227Condurso, C., Verzera, A., Romeo, V., Ziino, M., Conte, F., Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life (2008) Int. Dairy J., 18, pp. 819-825Corcoran, B.M., Stanton, C., Fitzgerald, G., Ross, R.P., Life under stress: The probiotic stress response and how it may be manipulated (2008) Curr. Pharm. Des., 14, pp. 1382-1399Cruz, A.G., Cadena, R.S., Faria, J.A.F., Bolini, H.M.A., Dantas, C., Ferreira, M.M.C., Deliza, R., PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt (2012) Food Res. Int., 45, pp. 211-215Cruz, A.G., Cadena, R.S., Faria, J.A.F., Oliveira, C.A.F., Calvacanti, R.N., Bolini, H.M.A., da Silva, M.A.A.P., Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression (2011) Int. J. Dairy Technol., 64, pp. 549-556Cruz, A.G., Faria, J.A.F., Walter, E.H.M., Andrade, R.R., Cavalcanti, R.N., Oliveira, C.A.F., Granato, D., Optimization of the processing of probiotic yoghurt added with glucose oxidase using the response surface methodology (2010) J. Dairy Sci., 93, pp. 1058-1069Cruz, A.G., Walter, E.H.M., Cadena, R.S., Faria, J.A.F., Bolini, H.M.A., Pinheiro, H.P., Sant'Ana, A.S., Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt (2010) Food Res. Int., 43, pp. 1444-1448Dave, R.I., Shah, N.P., Effectiveness of acid ascorbic as an oxygen scavenger in improving viability of probiotic bacteria in yogurts made with commercial starters cultures (1997) Int. Dairy J., 7, pp. 435-443Dave, R.I., Shah, N.P., Ingredient supplementation effects on viability of probiotic bacteria in yogurt (1998) J. Dairy Sci., 81, pp. 2804-2816Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., Panfili, G., Production of functional probiotic, prebiotic, and synbiotic ice creams (2010) J. Dairy Sci., 93, pp. 4555-4564Donkor, O.N., Henriksson, A., Vasiljevic, T., Shah, N.P., Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt (2005) J. Food Sci., 70, pp. M375-M381Ebel, B., Martin, F., Le, L.D.T., Gervai, P., Cachon, R., Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk (2011) J. Dairy Sci., 94, pp. 2185-2191Ejtahed, H.S., Mohtadi-Nia, J., Homayouni-Rad, A., Niafar, M., Asghari-Jafarabadi, M., Mofid, V., Akbarian-Moghar, A., Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus (2011) J. Dairy Sci., 94, pp. 3288-3294Ferraz, J.L., Cruz, A.G., Cadena, R.S., Freitas, M.Q., Pinto, U.M., Carvalho, C.C., Faria, J.A.F., Bolini, H.M.A., Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels (2012) J. Food Sci., 77, pp. S24-S28Figueroa-González, I., Quijano, G., Ramírez, G., Cruz-Guerrero, A., Probiotics and prebiotics-Perspectives and challenges (2011) J. Food Sci. Agric., 91, pp. 1341-1348Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, M.P., Lacroix, M., Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production (2010) Int. Dairy J., 21, pp. 75-82Gardini, F., Lanciotti, R., Guerzoni, M.E., Torriani, S., Evaluation of aroma production and survival of S. thermophilus, L. bulgaricus and L. acidophilus in fermented milks (1996) Int. Dairy J., 9, pp. 125-144Godward, G., Sultana, K., Kailasaphaty, K., Peiris, P., Arumugaswamy, R., Reynolds, N., The importance of strain selection on the viability and survival of probiotic bacteria in dairy foods (2000) Milchwissenschaft, 55, pp. 441-445Gomes, A.A., Braga, S.P., Cruz, A.G., Cadena, R.S., Lollo, P.C., Carvalho, C.C., Amaya-Farfán, J., Bolini, H.M.A., Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance towards commercial cheeses (2011) J. Dairy Sci., 94, pp. 4777-4786Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F., Nazarro, F., Functional foods and non-dairy probiotic food development: Trends, concepts and products (2010) Comp. Rev. Food Sci. Food Saf., 9, pp. 292-302Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F., Shah, N.P., Probiotic dairy products as functional foods (2010) Comp. Rev. Food Sci. Food Saf., 9, pp. 455-470Horiuchi, H., Inoue, H., Liu, E., Fukui, M., Sasaki, Y., Saaki, T., A method for manufacturing superior set yogurt under reduced oxygen concentration (2009) J. Dairy Sci., 92, pp. 4112-4121Isik, U., Boyacioglu, D., Capanoglu, E., Nilufer Erdil, D., Frozen yogurt with added inulin and isomalt (2011) J. Dairy Sci., 94, pp. 1647-1656Jasson, S.E.A., Edsman, C.J., Geede, U.W., Hedenqvist, M.S., Packaging materials for fermented milk: Effect of material crystallinity and polarity on food quality (2001) Pack. Technol. Sci., 18, pp. 119-127Jayamane, V.S., Adams, M.R., Modelling the effects of pH, storage temperature and redox potential on the survival of bifidobacteria in fermented milk (2009) Int. J. Food Sci. Technol., 44, pp. 1131-1138Jeanson, S., Hilgert, N., Coquillard, M.-O., Seukpanya, C., Faiveley, M., Neveu, P., Abraham, C., Beuvier, E., Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation (2009) Int. J. Food Microbiol., 131, pp. 75-81Johansen, S.B., Naes, T., Oyaas, J., Hersleth, M., Acceptance of calorie-reduced yogurt: Effects of sensory characteristics and product information (2010) Food Qual. Prefer., 21, pp. 13-21Kawasaki, S., Minura, T., Satoh, S., Takeda, K., Nimura, Y., Response of the microaerophilic Bifidobacterium species, B. boum and B. thermophilum, to oxygen (2006) Appl. Environ. Microbiol., 72, pp. 6854-6858Li, Q., Chen, Q., Ruan, H., Zhu, D., He, G., Isolation and characterisation of an oxygen, acid and bile resistant Bifidobacterium animalis ssp. lactis Qq 08 (2010) J. Sci. Food Agric., 90, pp. 1340-1346Madureira, A.R., Brandão, T., Pintado, M.E., Gomes, A.M., Malcata, F.X., Technological optimization of manufacture of probiotic whey cheese matrices (2011) J. Food Sci., 76, pp. E203-E211Madureira, A.R., Pintado, A.I., Gomes, A.M., Pintado, M.E., Malcata, F.X., Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions (2011) Lebenson. Wiss. Technol., 44, pp. 75-81Marafon, A.P., Surimi, A., Alcântara, M.R., Tamime, A.Y., Oliveira, M.N., Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins (2011) Lebenson. Wiss. Technol., 44, pp. 511-519Marshall, R.T., (1993) Standard Methods for Examination of Dairy Products, , American Public Health Association, Washington, DCMarshall, V.M., Cole, W.M., Threonine and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks (1983) J. Dairy Res., 50, pp. 375-379Martin, F., Cachon, R., Pernin, K., De Coninck, J., Gevais, P., Guichard, E., Cayott, N., Effect of oxidoreduction potential on aroma biosynthesis by lactic bacteria in nonfat yogurt (2011) J. Dairy Sci., 94, pp. 614-622Miller, C.W., Nguyen, M.H., Rooney, M., Kailasapathy, K., The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt (2002) Pack. Technol. Sci., 15, pp. 133-138Miller, C.W., Nguyen, M.H., Rooney, M., Kailasapathy, K., The control of dissolved oxygen content in probiotic yoghurts by alternative packaging materials (2003) Pack. Technol. Sci., 16, pp. 61-67Minervini, F., Siragusa, S., Faccia, M., Dal Bello, F., Gobbetti, M., De Angelis, M., Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli (2012) J. Dairy Sci., 95, pp. 508-520Mohammadi, R., Rouhi, M., Mortazavian, A.M., Effects of music waves on fermentation characteristics and viability of starter cultures in probiotic yogurt (2011) Milchwissenschaft, 66, pp. 193-196Mortazavian, A.M., Ehsani, M.R., Sohrabvandi, S., Reihemer, J.A., MRS-Bile agar: Its suitability for the enumeration of mixed probiotic in cultured dairy products (2007) Milchwissenschaft, 62, pp. 270-272Mortazavian, A.M., Khosrokhavar, R., Rastegar, H., Mortazaei, G.R., Effect of dry matter standardization order on biochemical and microbiological characteristics of freshly made probiotic doogh (Iranian fermented milk drink) (2010) Ital. J. Food Sci., 1, pp. 98-104Ninomiya, K., Matsuda, K., Kawahata, T., Kanaya, T., Kohno, M., Katakura, Y., Asada, M., Shioya, S., Effect of the CO2 concentration on the growth and exopolysaccharide production of Bifidobacterium longum cultived under aerobic conditions (2009) J. Biosci. Bioeng., 5, pp. 535-537Odamaki, T., Xiao, J.Z., Yonezawa, S., Yaeshima, T., Iwatsuki, K., Improved viability of bifidobacteria in fermented milk by cocultivation with Lactococcus lactis subspecies lactis (2011) J. Dairy Sci., 94, pp. 1112-1121Oliveira, R.P., Patricia, P., Oliveira, M.N., Converti, A., Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk (2011) Lebenson. Wiss. Technol., 44, pp. 520-523Oliveira, R.P.S., Florence, A., Silva, R.C., Converti, A., Oliveira, M.N., Gioielli, L.A., Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk (2009) Int. J. Food Microbiol., 128, pp. 467-472Ongol, M.P., Sawatari, Y., Ebina, Y., Sone, T., Tanaka, M., Tomita, F., Yokoda, A., Asano, K., Yogurt fermented by Lactobacillus delbruecki ssp. bulgaricus H+-ATPase defective mutants exhibits enhanced viability of Bifidobacterium breve during storage (2007) Int. J. Food Microbiol., 116, pp. 358-366Ordonez, G.A., Fung, D.Y.C., Jeon, I.J., Effect of oxyrase™ on the metabolic processes of lactic acid bacteria in frozen yogurt mix (2000) J. Rapid Methods Auto. Microbiol., 8, pp. 71-81Ott, A., Hugi, A., Baumgartner, M., Chaintreau, A., Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity (2000) J. Agric. Food Chem., 48, pp. 441-450Pinto, S.M.P., Clemente, M.G., Abreu, L.R., Behaviour of volatile compounds during the shelf-life of yogurt (2009) Int. J. Dairy Technol., 62, pp. 215-222Ramchandran, L., Shah, N.P., Yogurt can beneficially affect blood contributors of cardiovascular health status in hypertensive rats (2011) J. Food Sci., 76, pp. H131-H136Rivera-Espinoza, Y., Gallardo-Navarro, Y., Non-dairy probiotic products (2010) Food Microbiol., 27, pp. 1-11Rodrigues, D., Rocha-Santos, T., Sousa, S., Gomes, A.M., Pintado, M.M., Malcata, F.X., Sousa Lobo, J.M., Freitas, A.C., On the viability of five probiotic strains when immobilised on various polymers (2011) Int. J. Dairy Technol., 64, pp. 137-144Ruiz, L., Ruas-Madiedo, P., Guiemonde, M., Reyes-Gavilán, C.G., Margolles, A., Sanchez, B., How do bifidobacteria counteract environmental challenges? Mechanisms involved and physiological consequences (2011) Genes Nutr., 6, pp. 307-318Rybka, S., Kailasapathy, K., Media for the enumeration of yoghurt bacteria (1996) Int. Dairy J., 6, pp. 839-850Salazar, N., Prieto, A., Leal, J.A., Mayo, B., Bada-Gancedo, J.C., de los Reyes-Gavilán, C.G., Ruas-Madiedo, P., Production of exopolysaccharides by Lactobacillus and Bifidobacterium strains of human origin, and metabolic activity of the producing bacteria in milk (2009) J. Dairy Sci., 92, pp. 4158-4168Sanders, M.E., Marco, M.L., Food format for effective delivery of probiotics (2010) Ann. Rev. Food Sci. Technol., 1, pp. 65-85Savard, P., Lamarche, B., Paradis, M.-E., Hiboutot, H., Laurin, É., Roy, D., Impact of Bifidobacterium animalis ssp. lactis BB-12 and Lactobacillus acidophilus LA-5-containing yoghurt, on fecal bacterial counts of healthy adults (2011) Int. J. Food Microbiol., 149, pp. 50-57Saxelin, M., Lassig, A., Karjalainen, H., Tynkkyen, S., Surakka, A., Vapaatalo, H., Jarvenpaa, S., Hatakka, K., Persistence of probiotic strains in the gastrointestinal tract when administered as capsules, yogurts or cheese (2010) Int. J. Food Microbiol., 144, pp. 293-300Shafiee, G., Mortazavian, A.M., Mohammadifar, M.A., Koushki, M.R., Mohammadi, A., Mohammadi, R., Combined effects of dry matter content, incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk (2010) African J. Microbiol. Res., 4, pp. 1265-1274Shah, N.P., Probiotic bacteria: Selective enumeration and survival in dairy foods (2000) J. Dairy Sci., 83, pp. 894-907Shakirova, L., Auzina, L., Zikmanis, P., Gavare, M., Grube, M., Influence of growth conditions on hydrophobicity of Lactobacillus acidophilus and Bifidobacterium lactis cells and characteristics by FT-IS spectra (2010) Spectros. Int. J., 24, pp. 251-255Shihata, A., Shah, N.P., Proteolytic profile of yogurt and probiotic bacteria (2000) Int. Dairy J., 10, pp. 401-408Shim, S.-M., Seo, S.H., Lee, Y., Gui-Im, M., Min-Shik, K., Park, J.-H., Consumers' knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives (2011) Food Contr., 22, pp. 1054-1060Simpson, P.J., Stanton, C., Fitzgerald, G.F., Ross, R.P., Intrinsic tolerance of Bifidobacterium species to heat and oxygen and survival following drying and storage (2005) J. Appl. Microbiol., 99, pp. 493-501Talwalkar, A., Kailasapathy, K., Oxidative stress of probiotic bacteria (2004) Milchwissenchaft, 59, pp. 140-143Tamime, A.Y., Robinson, R.K., (2007) Yoghurt: Science and Technology, , CRC Press, Boca Raton, FLvan de Guchte, M., Serror, P., Chervaux, C., Smokvina, T., Ehrlich, S.D., Maguin, E., Stress responses in lactic acid bactéria (2002) Antonie van Leeuwenhoek, 82, pp. 187-216Yonezawa, S., Xiao, J.Z., Odamaki, T., Ishida, T., Miyaji, K., Yamada, A., Yaeshima, T., Iwatsuki, K., Improved growth of bifidobacteria by cocultivation with Lactococcus lactis subspecies lactis (2010) J. Dairy Sci., 93, pp. 1815-1823Zacarchenco, P.B., Roig, S.M., Diferential enumeration of Bibidobacterium longum and Lactobacillus acidophilus in the presence of Streptococcus thermophilus (2004) Milchwissenschaft, 59, pp. 258-261Zhao, X.H., Li, D., A new approach to eliminate stress for two probiotics with chemicals in vitro (2008) Eur. Food Res. Technol., 277, pp. 1569-1574Zhu, K., Fan, Z., Xu, C., Jia, L., Studies on impact of health factors on yogurt consumption behaviors of Beijing consumers (2009) J. Chin. Sci. Technol., 9, pp. 185-18

Corrigendum To "probiotic Yogurt Offers Higher Immune-protection Than Probiotic Whey Beverage"[food Research International 54 (2013) 118-124]

[No abstract available]54192