Search Results (190)

Postprandial lipemia and glycemia are associated with nutrition-dependent diseases and cardiovascular risks, while antioxidant capacity affects blood circulation and inflammatory biomarkers. This study investigated the impact of Lacticaseibacillus rhamnosus OLXAL-1 and antioxidant intake on the above metabolic states in a randomized crossover design with three arms. Twenty-two healthy participants consumed meals consisting of bread, butter, and yogurt products (placebo or enriched with probiotics (intervention I)) or enriched with probiotics and antioxidants (intervention II). Blood samples were collected before and 30, 90, and 180 min after meal consumption, and biomarkers of lipemia, glycemia, and antioxidant status were examined. However, plasma total antioxidant capacity (TAC) was significantly greater in the combined intervention group compared to placebo (p = 0.04), with an increase of 0.24 mmol/L at 1.5 h postprandially; this effect was time-dependent (p = 0.025). In summary, the coexistence of antioxidants and probiotics showed limited acute effects on metabolic outcomes, with an increase in plasma total antioxidant capacity observed when probiotics and antioxidants were combined, while no significant changes were detected in the remaining biomarkers across intervention groups. Full article

Foodborne diseases represent a major public health concern, particularly those associated with dairy products contaminated with Staphylococcus aureus, a pathogen capable of producing heat-stable enterotoxins. This study evaluated the potential of native lactic acid bacteria (LAB) isolated from artisanal kefir grains as natural biocontrol agents in fermented dairy foods. Kefir grains obtained from three artisanal producers were microbiologically characterized, revealing LAB as the dominant group and the absence of Enterobacteriaceae. Strains belonging mainly to the genera Lactobacillus sensu lato, Leuconostoc, and Pediococcus were isolated and exhibited differentiated metabolic profiles. Safety assessment showed no hemolytic activity and an overall susceptibility to clinically relevant antibiotics, although genus-dependent intrinsic resistance patterns were observed. Several strains displayed enzymatic activities related to carbohydrate digestion and high tolerance to simulated gastrointestinal conditions, with survival rates exceeding 90% during both gastric and intestinal phases. Neutralized cell-free supernatant (CFS) demonstrated differential inhibitory activity, with significant antagonism of S. aureus and E. coli, comparable to those of commercial reference strains. In a yogurt model system stored at 4 °C, selected Lactobacillus and Pediococcus strains induced a progressive and significant reduction in S. aureus populations, achieving complete elimination to undetectable levels in shorter times than commercial probiotic strains. Overall, these results demonstrate that native LAB from artisanal kefir grains exhibit an adequate safety and functional profile, together with strong antagonistic activity, supporting their potential application as natural protective cultures to improve the food hygiene of fermented dairy products. Full article

Kefir grains are a valuable source of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) with potential applications in fermented dairy products. In this study, LAB isolated from kefir grains originating from five regions were screened for EPS production and probiotic-related properties. Three strains, Lactiplantibacillus plantarum XZ61, Lactobacillus kefiranofaciens EG10, and Lentilactobacillus kefiri EG12, were selected based on high EPS yield, antimicrobial activity, antioxidant capacity, and tolerance to acidic and bile salt conditions. After optimization, the highest EPS yield (539.57 μg/mL) was obtained from strain EG10.The purified EPS consisted of two molecular weight fractions (≈1.4 and 23~25 kDa) and was rich in mannose (33.38~61.58%). Among the three EPS, EG10-EPS exhibited superior emulsifying and flocculating properties comparable to commercial stabilizers, as well as notable ABTS^•+ and hydroxyl radical scavenging activities. Furthermore, co-fermentation of L. kefiranofaciens EG10 with conventional yogurt starter cultures significantly improved exopolysaccharide content, water-holding capacity, texture, and antioxidant activity of fermented milk, particularly in cow milk. These results demonstrate the potential of kefir-derived EPS-producing LAB as natural functional cultures for fermented dairy applications. Full article

This study investigated the effects of bovine colostrum and whey protein concentrate (WPC) on the physicochemical, functional, microbiological, and sensory properties of fermented milk beverages formulated with different ingredient compositions and starter culture variants. Four formulations were evaluated during two weeks of refrigerated storage. WPC addition markedly reduced viscosity, with the lowest value observed in WPC enhanced samples (0.26 Pa·s), whereas skimmed milk powder contributed to a more balanced texture. Syneresis was highest in the WPC-rich formulation (6.9 mL) and lower in colostrum-containing samples (3.2–4.9 mL), indicating improved water-holding capacity. Colostrum enhanced antioxidant activity, with ABTS values reaching approximately 240–250 µM Trolox/mL during mid-storage, followed by a decline on day 14. Sensory evaluation showed the highest consumer acceptance for samples containing balanced proportions of colostrum and WPC, while formulations with high WPC content scored lower due to inferior texture and appearance. The applied formulations also supported the viability of Bifidobacterium spp. during refrigerated storage, maintaining counts at levels considered adequate for probiotic dairy products. Overall, the combined use of bovine colostrum and WPC resulted in fermented milk beverages with improved functional properties, structural stability, probiotic viability, and sensory acceptability. Full article

Probiotics are widely consumed as health-promoting agents, with probiotic supplements (PS) and yogurt (YG) representing formulated products and fermented foods, respectively. Despite their broad consumption, systematic comparisons of their biochemical characteristics remain limited. In this study, integrated untargeted and targeted metabolomics approaches were applied to compare the comprehensive metabolite profiles of PS and YG. PS exhibited relatively higher levels of amino acids, dicarboxylic acids, and lysophospholipids, along with short-chain fatty acids such as acetate and propionate, and amino acid-derived bioactive metabolites, including γ-aminobutyric acid, branched-chain hydroxy acids, indole derivatives, and γ-glutamylpeptides. In contrast, YG showed higher relative abundances of carbohydrates, acylcarnitines, sphingolipids, and bioactive metabolites such as butyrate, creatine, carnitine, and orotic acid. Based on these metabolomic differences, 27 PS-specific and 17 YG-specific marker metabolites were identified. To explore their functional relevance, in vitro antioxidant and antiglycation activities were evaluated. PS exhibited significantly higher antioxidant and antiglycation activities than YG, which were positively correlated with amino acids and indole derivatives. Indole-3-acrylic acid, indole-3-acetic acid, and indole-3-propionic acid showed antiglycation activity and were identified as PS-specific bioactive marker metabolites. These findings reveal the distinct biochemical characteristics of PS and YG and highlight potential bioactive candidate metabolites that may contribute to their functional differences. Full article

The application of bioactive polysaccharides from medicine–food homology sources in the food industry still poses a significant challenge. This study investigated the effects of ultrasonically modified polysaccharides from Dendrobium officinale on the physicochemical properties of plant-based yogurt. The Dendrobium officinale polysaccharides were treated with ultrasound at varying power levels (200–600 W) and durations (20–40 min). The modified polysaccharides (0.5%) were then incorporated into soy-protein-isolate-based (5%) yogurt, and the resulting composites were characterized in terms of their structural and functional properties. Results showed that optimal treatment (400 W, 20 min) reduced the particle size of the polysaccharides while enhancing their hydrophilicity and hydroxyl group exposure. The incorporation of these modified polysaccharides into SPI gels promoted probiotic growth, lowered the gel pH, and facilitated the formation of protein gel. Consequently, the resulting gels exhibited a denser microstructure, along with superior gel strength, water-holding capacity, apparent viscosity, storage modulus, deformation resistance, and antioxidant activity (scavenging DPPH and ABTS radicals). These findings suggest that ultrasonic treatment not only modifies polysaccharides from Dendrobium officinale to enhance their bioactivity but also augments their capacity to facilitate protein gel formation. This work provides the evidence that ultrasound-modified polysaccharides from Dendrobium officinale can simultaneously act as prebiotic stimulators and structural reinforcements, offering a novel strategy for designing high-quality plant-based yogurts. Full article

Background/Objectives: Oral microbial homeostasis is crucial for overall health. Nonetheless, the relationship between probiotics and the oral environment remains unclear. This study investigated the association between continuous consumption of yogurt containing Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 (LbR1 yogurt), salivary antimicrobial proteins (AMPs), tongue-coating microbiota, and upper respiratory tract infection (URTI) frequency. Methods: This observational study was conducted on 53 nursing home care workers, categorized into a group who consumed LbR1 yogurt daily for over 1 year (n = 40, yogurt group) and a non-intake group (n = 13, non-yogurt group). Salivary and tongue-coating samples were collected. Results: The yearly URTI frequency was lower in the yogurt group than in the non-yogurt group (p = 0.003). The salivary β-defensin-2 (HBD2) and β-defensin-3 (HBD3) flow rates were higher in the yogurt group than in the non-yogurt group (p = 0.02 and p = 0.0009, respectively). Fusobacterium nucleatum (F. nucleatum) ssp. animalis abundance was lower in the yogurt group than in the non-yogurt group (p = 0.04). Bayesian network analysis indicated an association between yogurt consumption and the yearly URTI frequency and salivary HBD2 and HBD3 flow rates. Conclusions: Continuous consumption of LbR1 yogurt was associated with elevated salivary HBD2 and HBD3, reduced abundance of F. nucleatum ssp. animalis, and decreased URTI frequency. Thus, LbR1 yogurt intake is associated with modulated oral immunity and microbiota, suggesting a potential link to reduced URTIs. However, as an observational pilot study, its results should be interpreted with caution. Full article

Background/Objectives: After fermentation, yogurt is often supplemented with probiotics, yet sweetened with added sugars that can negatively impact cardiometabolic health. Honey provides rare sugars, oligosaccharides and phenolics that may promote gut and cardiometabolic health. We aimed to determine the impact of yogurt sweetened with commercial clover blossom honey on pro-inflammatory Th17 cytokines and microbial-derived metabolites in healthy postmenopausal women. Methods: In a randomized controlled crossover dietary intervention trial, postmenopausal women (45–65 years of age) consumed two 150 g servings of yogurt for breakfast for 4 weeks, with each serving sweetened with a tablespoon of clover blossom honey or an isocaloric amount of sugar. Blood samples were collected for the measurement of plasma lipids, bile acids (BA) and Th17 cytokines, along with fecal short-chain fatty acids (SCFA). The primary outcome was plasma interleukin (IL)-23. Results: Neither dietary intervention significantly changed IL-23, plasma lipids, fecal SCFA or plasma BA. Compared to sugar-sweetened yogurt, IL-33 was significantly lower after 4 weeks of honey-sweetened yogurt intake. Conclusions: In a healthy population of postmenopausal women, the daily intake for 4 weeks of honey-sweetened yogurt did not significantly impact our primary outcome of IL-23. Instead, lower plasma levels of IL-33 were observed with honey compared to sugar-sweetened yogurt intake. The impact of the intervention on this cytokine was independent of changes in fecal SCFA and plasma BA. Confirmatory studies, in a larger population with levels of honey intake within dietary recommendations for added sugar, are warranted. Full article

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) are bioactive polymers with significant potential for human health. This study aimed to isolate and systematically evaluate the in vitro probiotic properties of high exopolysaccharide-producing LAB strains from traditional Sayram yogurt. From fifteen strains, six strains with high exopolysaccharide production were identified using 16Sr DNA sequencing. We assessed their probiotic potential by testing acid resistance, bile salt tolerance, tolerance to artificial gastrointestinal fluid, self-aggregation, hydrophobicity, safety, antibacterial activity, and antioxidant capacity. Results showed these six strains exhibited a strong tolerance to acid, bile salts, and artificial gastrointestinal fluids, and had high self-aggregation abilities and surface hydrophobicity. The isolated strains exhibited varying degrees of sensitivity to the tested antibiotics, with no hemolysis, suggesting good safety. In addition, their cell-free supernatants significantly inhibited the growth of Staphylococcus aureus and showed stronger antioxidant activity than cell lysates. In conclusion, the six LAB strains screened in this study possess excellent in vitro probiotic properties and have potential value for further development, providing a preliminary strain reserve and theoretical reference for subsequent research and related product development. Full article

The objective of this research was to combine three plant-derived polysaccharides, Lycium barbarum polysaccharides (LBP), peach gum polysaccharide (PGP), and citrus pectin (CP), with alginate (SA) to co-encapsulate probiotics and investigate the survival of cells during in vitro gastrointestinal digestion, storage, and application in yogurt. The incorporation of different polysaccharides into SA all improved the encapsulation efficiencies and surface regularities of probiotic capsules. Texture analysis showed that the PGP-incorporated microspheres exhibited the highest values for hardness, springiness, and resilience, while in terms of chewiness, the highest values were observed for the LBP and CP groups. In vitro gastrointestinal digestion analysis revealed that the incorporation of different polysaccharides all further enhanced the cell survival rates, and the SA: PGP group demonstrated superior probiotic protection with the minimal viability loss of only 0.40 log CFU/g after 6h digestion. During storage, SA: PGP group also exhibited the highest stability, which still maintained 7.7 Log CFU/g of viable cells at the end of 20 days storage, and after incorporation of SA: PGP into yogurt, 7.8 Log CFU/g of viable cells were still detected at the end of 21 days storage. Full article

This study evaluated the effect of incorporating chia seed gel powder (CSGP) as a natural, clean-label stabilizer on the physicochemical, functional, microbiological, microstructural, antioxidant, and sensory properties of probiotic low-fat yogurt (PLFY) during 21 days of refrigerated storage. Six formulations were prepared using 0–2.5% CSGP, including Control (0% CSGP), YOG1 (0.5% CSGP), YOG2 (1.0% CSGP), YOG3 (1.5% CSGP), YOG4 (2.0% CSGP), and YOG5 (2.5% CSGP). Results showed that increasing CSGP levels noticeably enhanced the total solids, protein content, viscosity, hardness, and water-holding capacity of the PLFY (p < 0.05), while consistently reducing syneresis. Antioxidant activity also rose with higher CSGP concentrations, with YOG5 exhibiting the greatest DPPH scavenging activity (35.12%). Confocal laser scanning microscopy revealed a denser and more uniform protein network in PLFY fortified with CSGP, consistent with rheological measurements showing increased storage (G′) and loss (G″) moduli. Probiotic viability significantly increased (p < 0.05) in CSGP-added samples, indicating a potential prebiotic effect of CSGP. Sensory results demonstrated that although higher CSGP levels slightly darkened the yogurt color, body, texture, flavor, and total sensory scores improved markedly, with YOG5 gaining the highest total score (81.77). The results demonstrate that CSGP acts as a highly effective, multifunctional ingredient that enhances texture, stability, probiotic viability, and antioxidant capacity, making it a strong clean-label candidate for developing high-quality, functional probiotic low-fat yogurt. Full article

Oral candidiasis, mainly from Candida albicans, affects immunocompromised individuals, the elderly, and denture wearers. Probiotics offer immunomodulatory and microbiota-balancing benefits as potential antifungal alternatives. However, the comparative impact of different probiotic delivery methods remains inadequately explored. This systematic review evaluated the effectiveness of various probiotic delivery methods in reducing Candida colonization and clinical symptoms in oral candidiasis. Following PRISMA 2020 guidelines, a systematic review search across multiple databases included human clinical studies based (Medline, Web of Science, ScienceDirect, and ProQuest) on PICO criteria across all age groups. Outcomes assessed included Candida load, oral microbiota changes, symptom improvement, and disease recurrence. Of 297 articles screened, 10 met inclusion criteria. Delivery methods investigated included lozenges, capsules, yogurt, and cheese. Most studies reported reductions in Candida colony-forming units (CFUs) or prevalence, mainly for C. albicans and for non-albicans species, with probiotics such as Lactobacillus reuteri, L. rhamnosus, L. acidophilus, and Bifidobacterium strains. Some studies reported improved immunological markers, while symptom relief, especially when probiotics were combined with antifungals. Probiotics reduce Candida colonization and symptoms, with potential prolonged effects. They show promise as adjunctive therapies, but standardized, large-scale trials are needed for optimization. Full article

Recent research has focused on yogurts supplemented with plant-derived and apiculture ingredients to enhance functional properties. This study evaluates the symbiotic potential of provitamin A carotenoids, dietary fiber, and oligosaccharides from carrots, mangoes, and honeydew honey in probiotic-enriched bioyogurt. Formulations were assessed during fermentation (45 °C ± 1 °C for 5 h) and refrigerated storage (4 °C ± 1 °C for 21 days). Probiotic and starter culture viability was determined using pour-plate counts on MRS agar. Physicochemical parameters including pH, titratable acidity, total soluble solids, water-holding capacity, and antioxidant metrics (total phenolics and carotenoids) were analyzed. After 21 days of storage, the probiotic culture (VEGE 092) reached 10.26 log CFU/mL and the starter culture (YOFLEX) achieved 8.66 log CFU/mL, maintaining therapeutic thresholds. Total carotenoid content increased significantly (p < 0.05) from 2.15 to 3.96 µg β-carotene/g, indicating synergistic interactions between lactic acid bacteria and plant-derived bioactive compounds. These findings demonstrate that combining plant-derived carotenoids, prebiotic fibers, and honeydew oligosaccharides effectively maintains probiotic viability and enhances antioxidant stability throughout fermentation and refrigerated storage, supporting the development of functional dairy products with improved nutritional profiles. Full article

Plant-based fermented coconut yogurt, valued for its functional properties, requires transformation into a shelf-stable powder, necessitating carriers to overcome particle stickiness and preserve probiotic viability. The objective of this study was to investigate the influence of polysaccharide carriers (maltodextrins DE 2, 10, and 19, and resistant dextrin) on processing efficiency, physicochemical stability, and lactic acid bacteria (LAB) viability. The feed, standardized to 15% total solids (initial LAB counts of 8.54 log CFU/g), was spray-dried at a 120 °C inlet temperature and a 65 °C outlet temperature. The drying condition reduced LAB viability by two log cycles regardless of the tested carriers. Maltodextrin DE 19 showed the highest powder yield, the lowest water activity, and a higher water solubility index. No significant differences in bulk density, pH, titratable acidity, and lactic acid content were observed among samples. Low-DE maltodextrins (DE 2 and 10) demonstrated significantly higher retention of sensitive malic and citric acids compared to DE 19. The current findings suggested that high-DE carriers provided beneficial effects on physical processing via kinetic shell formation, while low-DE carriers were able to protect against the loss of small organic acids. Overall, the study lays a foundation for spray-dried carrier development for coconut yogurt. Full article

Fermented dairy products such as yogurt, kefir, and traditional cheeses are increasingly consumed worldwide for their nutritional and probiotic properties. Lipidomic profiling provides valuable insights into microbial-driven biochemical changes during fermentation. In this study, we performed a comprehensive untargeted lipidomic analysis of sheep milk and Gioddu, a traditional Sardinian fermented dairy product. Using UHPLC-QTOF-MS platform, we observed that fermentation significantly reshaped the lipidome. Gioddu samples showed higher levels of phosphatidylethanolamines (PE) and lysophosphatidylethanolamines (LPE), together with a pronounced reduction in sphingolipids (glucosylceramides, ceramides, sphingomyelins) and glycerophospholipids (phosphatidylinositols, phosphatidylserines, phosphatidylcholines) compared to sheep milk. These findings align with known enzymatic activities of lactic acid bacteria (LAB), including phospholipases A1 and A2, phosphatidylinositol-specific phospholipase C (PI-PLC), and sphingomyelinase. Fermentation also affected triglycerides, with reduced levels of FA 18:1-containing species, suggesting the selective lipolysis of monounsaturated fatty acids by microbial lipases. Complementary metabolomic profiling revealed reduced levels of simple sugars such as galactose and inositol in Gioddu samples, consistent with their use as primary carbon sources during early fermentation. Conversely, a marked accumulation of carboxylic acids (succinic, malic, hydroxyisovaleric, hydroxyglutaric, glyceric) was revealed, reflecting enhanced microbial fermentative activity. Increased levels of amino acids, including alanine, serine, proline, and ethanolamine, further highlighted active proteolysis and membrane remodeling driven by LAB metabolism. These findings show that LAB enzymes play a key role in modifying the lipidome of fermented dairy products, highlighting their metabolic flexibility and potential impact on nutritional and health properties. This integrated approach sheds new light on the metabolic plasticity of fermentative processes and underscores the value of omics-based tools in understanding traditional food systems. Full article