Functional probiotic foods development : trends, concepts, and products

Functional foods offer positive effects on health beyond basic nutrition. Functional foods are considered to promote optimal health and help reducing the risk of illness. The Food and Drug Administration regulates the functional foods claims that manufacturers can make about nutrient content, effects on disease, health, or body function. Probiotics are live microorganisms, which exert positive health effects when consumed in sufficient amounts. According to a definition given by the International Scientific Association for Probiotics and Prebiotics (ISAPP), probiotics are “Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” [1]. Microorganisms, such as Lactobacillus rhamnosus GG, L. reuteri, bifidobacteria, and certain strains of L. casei or the L. acidophilus group, have been characterized for their probiotic properties, and they are commonly used in probiotic foods, particularly fermented milk products. Several other microorganisms, including Escherichia coli strain Nissle 1917, Enterococcus faecium SF68, and Saccharomyces boulardii, have shown therapeutic applications. Well documented health benefits attributed to probiotic microorganisms include modulation of the intestinal microflora, immune system boosting, and alleviation of complaints due to lactose intolerance

Functional Probiotic Foods Development: Trends, Concepts, and Products

Functional foods offer positive effects on health beyond basic nutrition [...

Plant Extracts in Probiotic Encapsulation: Evaluation of their Effects on Strains Survivability in Juice and Drinkable Yogurt During Storage and an in-vitro Gastrointestinal Model

The present study concerned with the evaluation of the adding value from the addition of plant extracts, including those from moringa, fennel, sage and green tea, during alginate encapsulation on the viability of probiotic bacteria (L. plantarum DSM 20205 and P. acidilactici DSM 20238) in fruit juice (i.e., kiwi, prickly pear and carrot juice) and drinkable yoghurt throughout storage at 4°C. The results revealed that the survival rates of L. plantarum DSM 20205 and P. acidilactici DSM 20238 cells encapsulated with 0.05% (w/v) moringa extract were significantly higher than those of cells encapsulated with fennel and saga after storage for 30 days. The In vitro digestibility behaviour and survival of the novel capsules were studied in terms of the survival of L. plantarum DSM 20205 and P. acidilactici DSM 20238 based on sequential exposure to simulated salivary, gastric and intestinal fluids. This novel encapsulation additive significantly increased the survival of L. plantarum DSM 20205 and P. acidilactici DSM 20238 compared with the control capsules cells in simulated digestive fluids. Therefore, the appropriate amount of moringa extract for use in culture encapsulation was determined after the addition to fruit juices and drinkable yoghurt, and the effect of this extract was compared with the effect of adding green tea extract (a standard plant extract). Green tea and moringa extracts enhanced the stability of probiotic beads in all products compared to the controls after storage. Encapsulated L. plantarum DSM 20205 and P. acidilactici DSM 20238 showed better survivabilities than the control capsules. The studied strains showed better survival in prickly pear juice and drinkable yoghurt throughout storage at 4°C for 30 days

In vitro assessment of hypocholesterolemic activity of Lactococcus lactis subsp. lactis

Abstract Background Cholesterol removal by isolated Lactococcus lactis subsp. lactis was investigated in vitro. The studied mechanisms were (1) assimilation of cholesterol by growing bacterial cells, (2) deconjugation of bile salts by bile salt hydrolase, (3) precipitation of cholesterol with deconjugated bile, (4) binding of cholesterol to the cell membrane, and (5) incorporation of cholesterol into the cell membrane. Result Levels of cholesterol assimilated by growing cells (43.70%) were significantly higher than those assimilated by resting cells (12.93%) or counterpart dead cells (6.35%). Scanning electron micrographs indicated that cholesterol adsorbed to the bacterial cell wall. A comparison of IR spectra of Lactococcus lactis subsp. lactis grown with and without cholesterol using an FTIR spectroscopy database revealed intensity changes associated with sulfamide bonds, P–H stretching and the C≡C bonds. Precipitation of cholesterol upon deconjugation of glycocholate was higher (5.53 μg/ml) than that observed upon taurocholate (3.7 μg/ml). Conclusions The present study suggested the ability of probiotic Lactococcus lactis subsp. lactis to reduce its cholesterol level through several different mechanisms. Consequently, this probiotic bacterium showed an interested potential of application in cholesterol reduction to be a novel and save prospect in resolving hypocholesteremia and related diseases

Effect of harvesting in different ripening stages on olive (Olea europea) oil quality

The aim of the present study is to investigate the chemical and physical characteristics of the olive oil in different ripening stages of Manzanilla and Kalamata varieties to determine the optimum harvesting time of the olive fruits. The oil content was gradually increased due to the accumulation of synthesized oil during maturation process. The oil showed an unstable trend in the relation between the acid value and ripening stages. The peroxide values in all ripening stages were below the standard limit. The K values significantly decreased from S1 to S5 but still within standard limit. The moisture content very slightly decreased in maturity and declared that the maturity stages didnt significantly affect the moisture content. The iodine value was significantly decreased with ripening development. The saponification value was significantly decreased with developing of ripening stages. Refractive index values of Manzanilla and Kalamata oils were below the standard limit. Reddish stage (S4) of ripening showed the best physicochemical characteristics. All stages of ripening showed a high content of unsaturated fatty acid especially oleic acid. The total polyphenols and flavonoids level in early maturation stages higher than late maturation stages. The early ripening stages showed the highest antioxidant capacity while significantly decreased with the developing of ripening stages. Organoleptic scores descended along with advanced ripening stages of olive fruit. Finally, we can conclude that the reddish ripening stage (S4) is the best stage for harvesting of the olive fruits to get the high quality of oil

Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products

Honeybee products, as multicomponent substances, have been a focus of great interest. The present work aimed to perform the nutritional and chemical profiling and biochemical characterization of bee pollen (BP), bee bread (BB), and royal jelly (RJ) and study their applications in the fortification of functional fermented dairy products. Their effects on starter cultures and the physicochemical and sensorial quality of products were monitored. A molecular networking analysis identified a total of 46 compounds in the three bee products that could be potential medicines, including flavonoids, fatty acids, and peptides. BB showed the highest protein and sugar contents (22.57 and 26.78 g/100 g), which cover 45.14 and 53.56% of their daily values (DVs), with considerable amounts of the essential amino acids threonine and lysine (59.50 and 42.03%). BP, BB, and RJ can be considered sources of iron, as 100 g can cover 141, 198.5, and 94.94% of DV%, respectively. BP was revealed to have the highest phenolic and flavonoid contents (105.68 and 43.91 mu g/g) and showed a synergetic effect when mixed with RJ, resulting in increased antioxidant activity, while BB showed a synergetic effect when mixed with RJ in terms of both antioxidant and proteolytic powers (IC50 7.54, 11.55, 12.15, 12.50, and 12.65 cP compared to the control (10.55 cP)), reflecting their organoleptic properties and highlighting these health-oriented products as promising natural products for human health care