The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract
الموضوعات : Food and HealthMelika Farzaneh 1 , Vajiheh Fadaei-Noghani 2 , Hassan Gandomi 3
1 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
الکلمات المفتاحية: Synbiotic Yogurt, <, i>, Agave tequilana<, /i>, , Probiotic viability, Antioxidant Activity, Physiochemical properties,
ملخص المقالة :
In this study the effect of incorporation of aqueous extract of Agave tequilana (AEAT) on viability of Bifidobacterium bifidum and Lactobacillus acidophilus was investigated. No reduction of cell viability was seen in any treatment groups of L. acidophilus during the storage time. A statistically significant increase in L. acidophilus count was found in synbiotic yogurt samples containing 1 and 1.5% concentrations of the extract at day 21 of storage compared to the first day (p <0.05). The viability of B. bifidum remained unchanged in control probiotic yogurt during the storage, while there was a viability increase of 1, 1.2 and 2.4 log cycles in synbiotic yogurt samples containing 0.5, 1 and 1.5% concentrations of the extract during the storage, respectively. The final pH at day 21 ranged from 3.98-4.15. The pH of all yogurt samples was decreased as a function of time, while no statistically difference in pH was seen between different groups (p>0.05). All the yogurt samples revealed an increase in titratable acidity as a function of storage time. In conclusion, as the results of this study indicated improvement of probiotic bacteria in yogurt incorporated with AEAT, its potential application as a functional food formulation is recommended.
1. FAO/WHO. Guidelines for the evaluation of probiotics in food: report of a joint FAO/WHO 339 working group on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada. 340. 2002. Available at: http://www.fermented-foods.net.
2. Aryana KJ, Mc Grewa P. Quality attributes of yogurt with Lactobacillus casei and various prebiotics. LWT-Food Science and Technology. 2007;40(10),1808-14.
3. Gandomi H, Abbaszadeh S, Misaghi A, Bokaie S, Noori N. Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions. LWT - Food Science and Technology. 2016;69,365-71.
4. Rybka S, Kailasapathy K. The survival of culture bacteria in fresh and freeze dried AB yoghurts. The Australian Journal of Dairy Technology. 1995;50, 51−7.
5. Gibson GR, Roberfroid MB. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of Nutrition. 1995;125(6),1401-12.
6. Gibson GR, Probert HM, Van Loo J, Rastall RA, Roberfroid MB. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutrition Research Review. 2004;17, 259–75.
7. O'Sullivan AM, O'Grady MN, O'Callaghan YC, Smyth TJ, O'Briena NM, Kerry JP. Seaweed extracts as potential functional ingredients in yogurt. Innovative Food Science and Emerging Technologies. 2016;37,293–9.
8. Lopez MG, Mancilla-Margalli NA, Mendoza-Dıaz G. Molecular structures of fructans from Agave tequilana Weber var. azul. Journal of Agricultural and Food Chemistry. 2003,51,7835–40.
9. Ahumada-Santos YP, Montes-Avila J, de Jesús Uribe-Beltrán M, Díaz-Camacho SP, López-Angulo G, Vega-Aviña R, et al. Chemical characterization, antioxidant and antibacterial activities of six Agave species from Sinaloa, Mexico. Industrial Crops and Products. 2013;49:143-9
10. Romero-Lopez MR, Osorio-Diaz P, Flores-Morales A, Robledo N, Mora Escobedo R. Chemical composition, antioxidant capacity and prebiotic effect of aguamiel (agave atrovirens) during in vitro fermentation. Revista Mexicana de Ingeniería Quimica. 2015;14(2),281-92.
11. López MG, Urías-Silvas JE. Agave fructans as prebiotics. Recent Advances in Fructooligosaccharides Research. 2007;37:297-310.
12. Marquez-Aguirre AL, Camacho-Ruiz RM, Arriaga-Alba M, Padilla-Camberos E, Kirchmayr MR, Blasco JL, Gonzalez-Avila M. Effects of agave tequilana fructans with different degree of polymerization profiles on the body weight, blood lipids and count of fecal Lactobacilli/ Bifidobacteria in obese mice. Food and Function. 2013;4, 1237-44.
13. Ramnani P, Costabile A, Bustillo A, Gibson GR. A randomised, double-blind, cross-over study investigating the prebiotic effect of agave fructans in healthy human subjects. Journal of Nutritional Science. 2015;4,e10.
14. Urias-Silvas J. E., Cani P. D., Delmee E., Neyrinck A. & Lopez M. G. Physiological effects of dietary fructans extracted from Agave tequilana Gto and Dasylirion spp. British Journal of Nutrition. 2008;99,254-61.
15. Zamora-Gasga VM, Loarca-Pina G, Vazquez-Landaverde PA, Ortiz-Basurto RI, Tovar J, Sayago-Ayerdi SG. In vitro colonic fermentation of food ingredients isolated from agave tequilana weber var. azul applied on granola bars. LWT - Food Science and Technology. 2015;60,766-72.
16. Dahikar SB, Bhutada SA, Vibhute SK, Sonvale VC, Tambekar DH, Kastur SB. Evaluation of antibacterial potential of Trikatu churna and its ingredients: An in vitro study. International Journal of Phytomedicine. 2010;2,412-17.
17. Gomez E, Tuohy KM, Gibson GR, Klinder A, Costabile A. In vitro evaluation of the fermentation properties and potential prebiotic activity of agave fructans. Journal of Applied Microbiology. 2010;108, 2114–21.
18. Lee HC, Jenner AM, Low CS, Lee YK. Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota. Research in Microbiology. 2006;157(9),876-84.
19. Tabasco R, Sánchez-Patán F, Monagas M, Bartolomé B, Moreno-Arribas MV, Peláez C, Requena T. Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: resistance and metabolism. Food Microbiology. 2011;28(7),1345-52.
20. Mosiyani ZG, Pourahmad R, Eshaghi MR. Investigating the effect of aqueous extracts of basil and savory on antioxidant activity, microbial and sensory properties of probiotic yogurt. Acta Scientiarum Polonorum Technologia Alimentaria. 2017;16(3),311-20.
21. Najgebauer-Lejko D, Sady M, Grega T, Walczycka M. The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal. 2011;21(8),568-74.
22. Ramirez-Santiago C, Ramos-Solis L, Lobato-Calleros C, Peña-Valdivia C, Vernon-Carter EJ, Alvarez-Ramirez J. Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering. 2010;101(3), 229-35.
23. Shokery ES, El-Ziney MG, Yossef AH, Mashaly RI. Effect of green tea and Moringa leave extracts fortification on the physicochemical, rheological, sensory and antioxidant properties of set-type yoghurt. Journal of Advances Dairy Research, 2017;5(179), 2-10.
