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Corthier G. Salminen S. Koletzko B. Morelli L. Bravo D. Canton R. Ruiz-Garbajosa P. Garcia-Albiach R. Montesi-Libois A. Yuste F. Abraira V. Baquero F. Callegari M.
Ferrari S. Cobo Sanz J. Yogurt symbiosis survived in human gut after ingestion. Contrepois M. Gouet P. CR Acad. Paris , — Oozeer R. Mater D. Goupil-Feuillerat N. Cortahier G. Raibaud P. Dickinson A. Sacquet E. Charlier H. Mocquot G. Technics of study and proposed culture media. Pasteur Paris , — Lindwall S. Fonden R. Passage and survival of L. Diary Fed. Petterson L. Graf W. Sevelin V. Ability to pass the stomach and intestine in vivo. In: Nutrition and Intestinal flora.
Google Preview. Drouault S. Anba J. Oxford University Press is a department of the University of Oxford. It furthers the University's objective of excellence in research, scholarship, and education by publishing worldwide.
Sign In or Create an Account. Sign In. Advanced Search. Measurement of water holding capacity of GABA-enriched filled bars and control empty bars yogurts after storage for 1, 2, and 3 weeks. Yogurt composition did not vary over the storage period of 3 weeks. Thus, there was no significant difference in the chemical composition of the GABA-enriched and control yogurts. In this work, we isolated and identified a S. Prior to storage, the fermentation was carried out for 48 h, the minimum time required to reach maximum GABA production levels.
Despite the prolonged fermentation time, no adverse characteristics in the yogurt were observed; viscosity and consistency increased and no whey syneresis was observed. Regarding acidity, the final pH 4. The use of the S. The ingestion of one unit of this yogurt g would provide the consumer with mg of GABA. This concentration is above the bioactivity threshold previously reported to result in blood-pressure-lowering and antidiabetic effects on the consumer Inoue et al.
These include black raspberry juice using Lb. However, this product cannot be called yogurt anymore in most countries due to legal issues defined on a national law.
The species typically associated with the technological production of the yogurt are S. Recently, a S. However, the biotechnological attributes of this strain for yogurt production were not studied and the fermentation was not tested in co-culture with L.
In this work, we isolated a S. In this regard, strain APC showed a milk acidity curve comparable to that of a strain used as commercial starter for yogurt manufacture. A lower value 3. This additional pH decrease is caused by the Lb. This fact could provide the strain an advantage to survive the low pH conditions of the intestine. This ability is one of the basic requirements for a microbe to produce GABA in the intestine Bravo et al.
During the 1st week of storage, the yogurt produced by the GABA-producer strain had a higher viscosity thereby suggesting a higher yogurt body, thickness, firmness, and consistency. Nevertheless, after this time viscosity of both yogurts was not significantly different. A slight decrease of the WHC over the storage period was observed in the two yogurts, which may be correlated with higher syneresis.
Long storage periods can cause alteration of the yogurt microstructure, which ultimately leads to syneresis Mao et al. In conclusion, S.
The antibiotic resistance pattern of this strain was profiled and atypical resistances were not found data not shown. The S. DML provided the general concept, designed and performed the work, analyzed and interpreted the results and drafted the manuscript. CS and RPR contributed to the discussion of the research and revised and approved the manuscript. The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
We are grateful to Christian Hansen for kindly providing the commercial yogurt starter. Adeghate, E. GABA in the endocrine pancreas: cellular localization and function in normal and diabetic rats. Tissue Cell 34, 1—6. American Dairy Products Institute Standards for grades of dry milks. Bulletin Determination of moisture vacuum oven method. Aryana, K. Lutein is stable in strawberry yogurt and does not affect its characteristics.
Food Sci. Barrett, E. Beniwal, R. A randomized trial of yoghurt for prevention of antibiotic-associated diarrhoea. Bravo, J. Ingestion of Lactobacillus strain regulates emotional behavior and central GABA receptor expression in a mouse via the vagus nerve.
Chen, L. Foods 20, — Dhakal, R. Edwards, U. Isolation and direct complete nucleotide determination of entire genes. Characterization of a gene coding for 16S ribosomal RNA. Nucleic Acids Res. Fioramonti, J. Probiotics: What are they? What are their effects on gut physiology? Best Pract. Foster, A. Guzman-Gonzalez, M. Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: use of whey protein concentrates, milk protein concentrates and skimmed milk powder.
Food Agric. Han, X. Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production. Dairy J. Hayakawa, K. Effect of a gamma-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar-Kyoto rats. Hong, Y. Immune regulatory effect of newly isolated Lactobacillus delbrueckii from Indian traditional yogurt.
Horwitz, W. Google Scholar. IDF International Standard 1D. Determination of fat content-gravimetric method Rose-Gottlieb Reference Method. Brussels: International Dairy Federation. Inoue, K. Blood-pressure-lowering effect of a novel fermented milk containing g-aminobutyric acid GABA in mild hypertensives. ISO Geneva: International Organization for Standardization,. Kim, J. Food Microbiol. Li, H. Lactic acid bacterial cell factories for gamma-aminobutyric acid.
Ross , 2 and Catherine Stanton 1, 2. Tom F. Paula M. Author information Article notes Copyright and License information Disclaimer. Linares, ei. This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology. Received Sep 30; Accepted Nov 8. The use, distribution or reproduction in other forums is permitted, provided the original author s or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice.
No use, distribution or reproduction is permitted which does not comply with these terms. This article has been cited by other articles in PMC. Abstract Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional probiotic dairy foods. Introduction Streptococcus thermophilus is a non-pathogenic and homofermentative facultative anaerobic lactic acid LAB bacterium with a long history of use in the home-made and modern industrial manufacture of fermented dairy products, especially yogurt Wu et al.
Rheological Studies in the Yogurt The viscosity of yogurt was evaluated at the end of the fermentation period using an ARex Rheometer TA Instruments, Crawley, UK fitted with a 60 mm diameter aluminum parallel plate measurement system.
Statistical Analysis The Student t -test was used to examine differences between groups. Growth Dynamics of S. Open in a separate window. Acidifying Kinetics of S. Viscosity of the GABA Yogurt The acidification that occurs during milk fermentation results in milk coagulation due to destabilization of the micellar casein.
Syneresis of the GABA Yogurt Syneresis is known to have an important impact on quality and acceptability of some fresh fermented products such as yogurt. Discussion In this work, we isolated and identified a S. Author Contributions DML provided the general concept, designed and performed the work, analyzed and interpreted the results and drafted the manuscript.
Conflict of Interest Statement The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Acknowledgments We are grateful to Christian Hansen for kindly providing the commercial yogurt starter.
References Adeghate E. GABA in the endocrine pancreas: cellular localization and function in normal and diabetic rats. Tissue Cell 34 1—6. Standards for grades of dry milks. Lutein is stable in strawberry yogurt and does not affect its characteristics. Food Sci. A randomized trial of yoghurt for prevention of antibiotic-associated diarrhoea. Ingestion of Lactobacillus strain regulates emotional behavior and central GABA receptor expression in a mouse via the vagus nerve.
Foods 20 — Isolation and direct complete nucleotide determination of entire genes. Characterization of a gene coding for 16S ribosomal RNA. Nucleic Acids Res. Probiotics: What are they? What are their effects on gut physiology? Best Pract. Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: use of whey protein concentrates, milk protein concentrates and skimmed milk powder.
Food Agric. Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production. Dairy J. Effect of a gamma-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar-Kyoto rats. Immune regulatory effect of newly isolated Lactobacillus delbrueckii from Indian traditional yogurt.
International Standard 1D. Determination of fat content-gravimetric method Rose-Gottlieb Reference Method. Brussels: International Dairy Federation. Blood-pressure-lowering effect of a novel fermented milk containing g-aminobutyric acid GABA in mild hypertensives. Food Microbiol. Lactic acid bacterial cell factories for gamma-aminobutyric acid. Amino Acids 39 — Beneficial microbes: the pharmacy in the gut.
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Growth characteristics of Brevibacterium, Corynebacterium, Microbacterium , and Staphylococcus spp. Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt. Production of gamma-aminobutyric acid by cheese starters during cheese ripening. Dairy Sci. Application of renneted skim milk as a fat mimetics in nonfat yoghurt.
Food Nutr. Expression of rice glutamate decarboxylase in Bifidobacterium longum enhances gamma-aminobutyric acid production. Production of yoghurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men. PharmaNutrition 1 — Food Chem. Impact of the metabolic activity of Streptococcus thermophilus on the colon epithelium of gnotobiotic rats.
Lactose digestion from yogurt: mechanism and relevance.
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