Probiotics Consumption Increment through the Use of Whey- Based Fermented Beverages

Probiotics have been taking value over the last years due to its benefits in human health. Researchers have been looking for options in order to increase probiotics consumption, and one of the more nutritional choices is to use whey as a substrate in fermented beverages. Whey is a by-product liquid obtained during cheese processing. It is an economic source of protein, which provides multiple properties in foods. The main objective of this chapter was to carry out a complete review of important researches related to whey-based fermented beverages production. Researches show that probiotic micro-organisms have the ability to grow in whey properly, in such a way that they reach high concentrations, needed to achieve the probiotic effect that consumers are looking for. Certain substances, such as fruit pulps and carboxymethyl cellulose, have been used to improve viscosity, flavor among other important characteristics. Sensorial evaluations have been performed in order to assess consumers’ impression, and they have been pleasantly accepted. Average shelf-life is 21 days. Through this review, it is known that whey is an excellent alternative to increment probiotic consumption, not only because it is an outstanding substrate for probiotic micro-organism’s growth but also due to its excellent sensorial characteristics

Effect of a dietary intervention based on the mediterranean diet on the quality of life of patients recovered from depression: analysis of the PREDIDEP randomized trial

Introduction: There is substantial evidence supporting that improving diet quality leads to improved healthrelated quality of life (HRQoL). Our major aim was to assess the effectiveness of a Mediterranean diet–based nutritional intervention to improve HRQoL in the context of a secondary prevention trial of depression. Secondarily to assess its effectiveness among adults aged 60 or more years. Methods: The PREDIDEP study is a 2-year multicentre, randomized, single-blinded nutritional trial. At baseline and at 1-year and 2-year follow-up, SF-36 health survey questionnaire was collected to evaluate participants' HRQoL (total and specific range for each of the 8 dimensions: 0 to 100 points). Mixed effect linear models were used to assess changes in HRQoL according to adherence to the Mediterranean diet. The trial was registered at ClinicalTrials.gov NCT03081065. Results: After 2 years of intervention, the Mediterranean Diet intervention group compared to control group (without nutritional intervention, only usual clinical care) showed an improvement in some dimensions of HRQoL such as Mental Health (7.22; 95 % CI = 2.22–12.22) (between-group difference: 6.79; 95 % CI − 0.14–13.73, p = 0.055); Vitality (9.51; 95 % CI = 4.00–15.03) (between-group difference: 9.00; 95 % CI 1.75–16.25, p = 0.020); Mental Summary Component (2.83; 95 % CI = 0.55–5.11) (between-group difference: 1.17; 95 % CI = − 1.96–4.30, p = 0.462); and General Health (10.70; 95 % CI = 5.58–15.81) (between-group difference: 6.20; 95 % CI = − 0.89–13.28, p = 0.086). Similar results were observed for participants aged 60 or more years. Conclusion: The intervention based on Mediterranean diet in patients with previous depression seems to be effective in improving HRQoL, especially the mental dimensions. This effect is also observed among participants aged 60 or more years.This study was externally funded by the Spanish Ministry of Science and Innovation (Carlos III National Health Institute-ISCIII), PI16/01274