scholarly journals Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 113
Author(s):  
Alice Vilela ◽  
Fernanda Cosme ◽  
António Inês
Keyword(s):  
Dairy Products ◽  
Bowel Function ◽  
World Population ◽  
Fermented Beverages ◽  
Dairy Foods ◽  
Vaginal Tract ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Healthy Community ◽  
Saccharomyces Yeasts

Probiotics and prebiotics are microbiota-management instruments for improving human health once they may be beneficial for maintaining a healthy community of gut microbiota and bowel function. Probiotic’s main target is the gut, via the gastrointestinal tract, although direct application to other body zones such as the vaginal tract, the oral cavity, and skin have been studied. The major source of probiotics is fermented dairy products, however, currently, there is a need for novel and non-dairy probiotics, due to the increasing number of lactose-intolerant persons in the world population, tied with the adverse effect of cholesterol contained in fermented dairy foods as well as the increasing number of strict vegetarians. In this review, we describe gut-derived effects in humans of possible microorganisms isolated from wine, such as Saccharomyces and non-Saccharomyces yeasts and bacteria, and other non-dairy fermented beverages. Those microorganisms can be grown and consumed as recommended probiotics, moreover, wine, and other beverages may also be a source of prebiotics such as polyphenols.

scholarly journals Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults

2013 ◽  
Vol 110 (12) ◽  
pp. 2242-2249 ◽  
Author(s):  
Paul J. Nestel ◽  
Natalie Mellett ◽  
Suzana Pally ◽  
Gerard Wong ◽  
Chris K. Barlow ◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Plasma Lipid ◽  
Lipid Classes ◽  
Low Fat ◽  
Cvd Risk ◽  
Dairy Foods ◽  
Fermented Dairy Products ◽  
Obese Subjects ◽  
Fermented Dairy

The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation, oxidative stress or atherogenesis and on plasma lipid classes. Within full-fat dairy diets, we also compared fermented v. non-fermented products. In a randomised cross-over study, twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese (fermented) or butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods. The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F2-isoprostanes and lipid classes. The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (P< 0·001), although plasma F2-isoprostane concentrations did not differ on consumption of any of the diets. On the other hand, the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet (P< 0·02). In conclusion, short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable.

Exotic Fermented Dairy Foods

1977 ◽  
Vol 40 (11) ◽  
pp. 801-802 ◽  
Author(s):  
EBENEZER R. VEDAMUTHU
Keyword(s):  
Lactobacillus Acidophilus ◽  
Dairy Products ◽  
The United States ◽  
Innovative Development ◽  
Dairy Foods ◽  
Food Market ◽  
Good Potential ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
The U.S

Cultured dairy products are on the ascendency in the United States. The yogurt market has grown almost 600% over the last decade. There is also renewed interest in products containing Lactobacillus acidophilus. For innovative development to be competitive in the U.S. food market, the cultured dairy products industry has to look to exotic fermented dairy products which could be adapted for the American palate. Three such products are dicussed, which with slight modifications and imaginative flavoring may have a very good potential in the American market.

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

Identification of L. casei and L. rhamnosus in the dairy products using Real-Time PCR assay

2015 ◽  
Vol 4 (5) ◽  
pp. 222-225
Author(s):  
K. G. Li ◽  
G. P. Pogossian ◽  
A. K. Moldagulova ◽  
E. E. Bekenova ◽  
A. Abdikadirova ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Dairy Products ◽  
Production Control ◽  
High Efficiency ◽  
High Specificity ◽  
Industrial Test ◽  
Fermented Dairy Products ◽  
Species Specific ◽  
Fermented Dairy

  Lactobacilli are essential and important biological objects used in food pro-duction and medicine. One of the sufficient problems is fast, reliable and highly specific identification of lactobacilli in the scientific research and cur-rent production control. We represent two species-specific real-time PCR in the present study to discriminate L. rhamnosus and L. casei basing on the unique peptidoglycan-hydrolase genes p40 and p75 respectively. PCR pri-mers and probes were designed to provide high specificity discrimination via high temperature of PCR annealing stage. High efficiency of the reactions is provided by the size of amplified DNA fragments minimization. Reliable re-producibility of the target sequences amplification and fluorescence detec-tion provide a basis for the future creation of industrial test-systems for op-erational control in the production of fermented dairy products.

Invited review: Potential antiobesity effect of fermented dairy products

2021 ◽  
Vol 104 (4) ◽  
pp. 3766-3778
Author(s):  
Carmen G. Manzanarez-Quín ◽  
Lilia M. Beltrán-Barrientos ◽  
Adrián Hernández-Mendoza ◽  
Aarón F. González-Córdova ◽  
Belinda Vallejo-Cordoba
Keyword(s):  
Dairy Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Biotechnological aspects of application of strains with β-galactosidase activity in the production of fermented dairy products

2021 ◽  
Vol 9 (16) ◽  
pp. 117-134
Author(s):  
Antonina Minorova ◽  
◽  
Svitlana Danylenko ◽  
Tatiana Rudakova ◽  
Nataliia Krushelnytska ◽  
...  
Keyword(s):  
Dairy Products ◽  
Enzyme Preparation ◽  
Applied Research ◽  
Scientific Information ◽  
Galactosidase Activity ◽  
Systematic Analysis ◽  
Fermented Dairy Products ◽  
Basic And Applied Research ◽  
Fermented Dairy ◽  
Milk And Dairy Products

Subject of study. In the Ukrainian market, most ща fermented dairy products are traditional and ерун фку in great demand among various segments of the population. However, for a certain category of consumers, this segment of dairy products is not recommended for use due to lactase deficiency, which prevents the breakdown and assimilation of lactose containing dairy products. Consumption of dairy products causes discomfort and disorders in the gastrointestinal tract and malaise of such people. This review article is based on the results of basic and applied research of foreign and domestic scientists in this area, it indicates ways to solve this problem and the feasibility of the presence of these products in the diet of this group of people. The aim of the work is a systematic analysis of modern scientific information on the ways to reduce lactose content by the use of fermenting preparations based on strains with β galactosidase activity and integrated use of bacterial cultures and enzyme preparation of β galactosidase in the production of fermented dairy products. Results and discussion. It is shown that there are strains of microorganisms that have a sufficiently high β-galactosidase activity. However, the actual breakdown of lactose occurs in small quantities. The analysis of the literature showed that most often for the production of milk and dairy products with low lactose or lactose-free content, the enzyme lactase is used, which breaks down lactose into individual sugars – glucose and galactose. And the combination of microorganisms and enzyme preparation allows expanding the range of products and meet the needs of lactose intolerant consumers. Scope of research results. The obtained search results will be used in the development of technologies for fermented dairy products with low lactose or lactose-free content.

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