Cheese and Its Potential as a Probiotic Food

2003 ◽  
pp. 219-242
Keyword(s):  
Probiotic Food

Prebiotic and Probiotic Food Formulations

2021 ◽  
pp. 237-263
Author(s):  
Pradip Behare ◽  
Shaik Abdul Hussain ◽  
Desirée Román Naranjo ◽  
Prateek Sharma ◽  
Olivia McAuliffe
Keyword(s):  
Probiotic Food

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

scholarly journals WITHDRAWN: Barley-based probiotic food mixture; Health effects and future prospects

2021 ◽  
pp. 104287
Author(s):  
Ruchi Sharma ◽  
Samira Mokhtari ◽  
Seid Mahdi Jafari ◽  
Somesh Sharma
Keyword(s):  
Health Effects ◽  
Future Prospects ◽  
Probiotic Food ◽  
Food Mixture

scholarly journals Socialization of the Benefits of Fermenting Cattle Milk into Yogurt as a Probiotic Food Product for Housewife Community of Sruni Village, Musuk, Boyolali

2019 ◽  
Vol 4 (4) ◽  
pp. 581-588
Author(s):  
Sri Sinto Dewi ◽  
Stalis Norma Ethica ◽  
Wikanastri Hersoelistyorini
Keyword(s):  
Swot Analysis ◽  
Economic Value ◽  
Food Product ◽  
Community Empowerment ◽  
Cow Milk ◽  
Cash Assistance ◽  
Fresh Milk ◽  
Central Java ◽  
The Government ◽  
Probiotic Food

Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two small-class seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants’ answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.

Targeting the perinatal diet to modulate the gut microbiota increases dietary variety and prebiotic and probiotic food intakes: results from a randomised controlled trial

2020 ◽  
pp. 1-13
Author(s):  
Samantha L Dawson ◽  
Mohammadreza Mohebbi ◽  
Jeffrey M Craig ◽  
Phillip Dawson ◽  
Gerard Clarke ◽  
...  
Keyword(s):  
Randomised Controlled Trial ◽  
Gut Microbiota ◽  
Pregnant Women ◽  
Diet Quality ◽  
Dietary Intervention ◽  
Controlled Trial ◽  
Control Group ◽  
Dietary Variety ◽  
Probiotic Food ◽  
Randomised Controlled

Abstract Objective: To evaluate the hypothesis that a perinatal educational dietary intervention focused on ‘eating for the gut microbiota’ improves diet quality of pregnant women pre- and postnatally. Design: The Healthy Parents, Healthy Kids study is a prospectively registered randomised controlled trial designed to evaluate the efficacy of a dietary intervention in altering the maternal and infant gut microbiota and improving perinatal diet quality. Eligible pregnant women were randomised to receive dietary advice from their healthcare provider or to additionally receive a three session dietary intervention. Dietary data were collected at gestation weeks 26, 31, 36 and postnatal week 4. Outcome measures were diet quality, dietary variety, prebiotic and probiotic food intakes, energy, fibre, saturated fat and discretionary food intakes. Between-group differential changes from baseline before and after birth in these dietary measures were assessed using generalised estimating equations. Setting: Melbourne, Australia. Participants: Healthy pregnant women from gestation week 26. Results: Forty-five women were randomised (twenty-two control, twenty-three intervention). Compared with the control group, the intervention group improved diet quality prior to birth (5·66 (95 % CI 1·65, 9·67), Cohen’s d: 0·82 (se 0·33)). The intervention improved dietary variety (1·05 (95 % CI 0·17, 1·94), d: 0·66 (se 0·32)) and increased intakes of prebiotic (0·8 (95 % CI 0·27, 1·33), d: 0·91 (se 0·33)) and probiotic foods (1·05 (95 % CI 0·57, 1·53), d: 1·3(se 0·35)) over the whole study period compared with the control group. Conclusion: A dietary intervention focused on ‘eating for the gut microbiota’ can improve aspects of perinatal diet quality during and after pregnancy.

Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sapna Arora ◽  
Krishna Prabha ◽  
Vijay Singh Sharanagat ◽  
Vijendra Mishra
Keyword(s):  
Functional Food ◽  
High Energy ◽  
Content Type ◽  
Face To Face ◽  
Food And Beverage ◽  
National Capital ◽  
Base Matrix ◽  
Market Opportunities ◽  
Probiotic Food ◽  
Willingness To Purchase

PurposeIn a developing country like India, consumers are shifting from high-energy diet to balanced nutritional diet, which enhances the metabolic, physiological, functional and health benefits of consumers. The growing self-care and health-embracing population made the probiotic sector as lucrative market for functional food manufacturers and suppliers. Therefore, an analysis is required to understand consumers’ knowledge and buying behavior regarding probiotic products for product innovation and development.Design/methodology/approachAwareness, knowledge and consumption patterns of probiotic products were investigated among randomly selected 306 consumers in the Sonipat city of Haryana, which comes in the proximity of national capital, i.e. Delhi, India. A structured questionnaire with exploratory characteristics was developed and face-to-face interviews were conducted as a part of data collection.FindingsThe inference is that there is immense potential for the probiotic fruit beverage market as a higher proportion of the population was interested in probiotic products delivered with fruits as a base matrix followed by dairy products. Further, government’s initiation and support are required not only for manufacturing such health-beneficial products having therapeutic value but also to spread awareness regarding the necessity of including such products in the meals of the growing children.Originality/valueThe study shows changing customer attitudes toward probiotic products and sheds light on consumers’ preference on the medium (food matrix) of probiotic delivery, thereby exploring market opportunities in the area of the functional food sector.

scholarly journals Adhesion of Bifidobacteria to Granular Starch and Its Implications in Probiotic Technologies

2001 ◽  
Vol 67 (8) ◽  
pp. 3469-3475 ◽  
Author(s):  
R. Crittenden ◽  
A. Laitila ◽  
P. Forssell ◽  
J. Mättö ◽  
M. Saarela ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Surface Protein ◽  
Protein S ◽  
Soluble Starch ◽  
Substrate Utilization ◽  
Model Organisms ◽  
Starch Granules ◽  
Bifidobacterium Adolescentis ◽  
Probiotic Food

ABSTRACT Adhesion of 19 Bifidobacterium strains to native maize, potato, oat, and barley starch granules was examined to investigate links between adhesion and substrate utilization and to determine if adhesion to starch could be exploited in probiotic food technologies. Starch adhesion was not characteristic of all the bifidobacteria tested. Adherent bacteria bound similarly to the different types of starch, and the binding capacity of the starch (number of bacteria per gram) correlated to the surface area of the granules. Highly adherent strains were able to hydrolyze the granular starches, but not all amylolytic strains were adherent, indicating that starch adhesion is not a prerequisite for efficient substrate utilization for all bifidobacteria. Adhesion was mediated by a cell surface protein(s). For the model organisms tested (Bifidobacterium adolescentis VTT E-001561 andBifidobacterium pseudolongum ATCC 25526), adhesion appeared to be specific for α-1,4-linked glucose sugars, since adhesion was inhibited by maltose, maltodextrin, amylose, and soluble starch but not by trehalose, cellobiose, or lactose. In an in vitro gastric model, adhesion was inhibited both by the action of protease and at pH values of ≤3. Adhesion was not affected by bile, but the binding capacity of the starch was reduced by exposure to pancreatin. It may be possible to exploit adhesion of probiotic bifidobacteria to starch granules in microencapsulation technology and for synbiotic food applications.

scholarly journals Intake of Probiotic Food and Risk of Preeclampsia in Primiparous Women: The Norwegian Mother and Child Cohort Study

2011 ◽  
Vol 174 (7) ◽  
pp. 807-815 ◽  
Author(s):  
A. L. Brantsaeter ◽  
R. Myhre ◽  
M. Haugen ◽  
S. Myking ◽  
V. Sengpiel ◽  
...  
Keyword(s):  
Cohort Study ◽  
Mother And Child ◽  
Probiotic Food ◽  
Primiparous Women ◽  
Risk Of Preeclampsia
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