Effect of Dunaliella salina on enhancing viability of probiotic and the nutritional value

Abstract

Probiotics are known healthy exporters for humans utilized as diet supplements. Most types of probiotics like Lactobacillus applied in milk products possess various health benefits. Recently, fermented milk products contribute to the health of natural food and enhance intestinal microorganisms with the presence of lactic acid bacteria. As well as fermented milk products like kefir, ayran and yoghurt are supplement-power food is famous to be one of the most common of the best traditional fermented milk products in the world. Promoting the viability of probiotics like Lactobacillus acidophilus and Bifidobacterium with Dunaliella salina in fermented milk is an important issue. Nutrients consider as food components that could not be synthesized in our body such as vitamin C or could be synthesized that requires a specific factor in a certain state of affairs that be absent or not enough as some of the amino acids, vitamins and fatty acids as algae. The growing bodies of researches has applied on the biosynthetic ways of β-carotene in plants for perfection human health and nutrition and enhancing plant tolerance in hard environments. The effect of Dunaliella salina addition on the viability of probiotics bacteria in fermented milk through additions and storage time is a substantial issue. Thus, it is deemed as a “functional food”. The aim of this study is to investigate the activity of probiotics and enhancing the nutritional value of fermented milk by adding Dunaliella salina.

Keywords

• Dunaliella salina
• Fermented milk
• Probiotic bacteria
• Algae
• Functional food.

References

1. Anantharajappa Kumudha 1, Ravi Sarada, Kumudha Anantharajappa, Sarada Ravi, Characterization of vitamin B12 in Dunaliella salina J Food Sci Technol . 2016 Jan;53(1):888-94.
2. Beheshtipur H, Mortazavian AM, Haratian P, Khosravi K. Effect of chlorella and Arthrospira platensis addition on viability of probiotic bacteria in yoghurt and its biochemical properties. Euro Food Res Technol. 2012; 235: 1230- 1239.
3. Borowitzka, M.A. (2016) Algal physiology and large-scale outdoor cultures of microalgae. In: Borowitzka, M.A., Beardall, J. and Raven, J., (eds.) The Physiology of Microalgae. Springer, pp. 601-652.
4. Chávarri M., Marañón I., Ares R., Ibáñez F. C., Marzo F., Villarán M. C. 2010. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. Int. J. Food Microbiol. 142 185–189. 10.1016/j.ijfoodmicro.2010.06.022
5. Demmig-Adams, B., Adams, W.W., 2002. Antioxidants in photosynthesis and human nutrition. Science 298, 2149– 2153.
6. Fraser, P.D., Bramley, P.M., 2004. The biosynthesis and nutritional uses of carotenoids. Prog. Lipid Res. 43, 228– 265.
7. Gourbeyre P, Denery S, Bodinier M. Probiotics, prebiotics, and synbiotics: impact on the gut immune system and allergic reactions. J Leukoc Biol. 2011;89(5):685–695.
8. Güler-Akın, M. B., Akın, M. S. (2007). Effects of cysteine and different ıncubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk”, Food Chemistry 100 (2), 788-793

9. Hoier E. 1992. Use of probiotic starter cultures in dairy products. Food Australia 44:418–20.
10. Howitt, C.A., Pogson, B.J., 2006. Carotenoid accumulation and function in seeds and non‐green tissues. Plant Cell Environ. 29, 435–445.
11. Krinsky, N.I., Johnson, E.J., 2005. Carotenoid actions and their relation to health and disease. Mol. Asp. Med. 26, 459–516.
12. Makarova، K.؛ Slesarev، A.؛ Wolf، Y.؛ Sorokin، A.؛ Mirkin، B.؛ Koonin، E.؛ Pavlov، A.؛ Pavlova، N. (2006). "Comparative genomics of the lactic acid bacteria". Proc Natl Acad Sci U S A. 103 (42): 15611–6. PMC 1622870Freely accessible. PMID 17030793. doi:10.1073/pnas.0607117103.
13. Mokady,S, Abramovici. A, Cog, U. Anthe Safety Evaluation Of Dunaliella Bardawil As A Potential Food Supplement. Fdchem. To~:Ic. Vol. 27, No. 4. Pp. 221 226. 1989.
14. Mortazavian, A. M. and Sohrabvandi, S. 2006. Probiotics and Food Probiotic Products; based on dairy probiotic products. tehran: Eta Publication.
15. Nadal, E. S., E. Sayas-Barberá, J. Fernández-López, and J. A. Pérez-Alvarez. 2010. Food formulation to increase probiotic bacteria action or population. Bioactive Foods in Promoting Health: Probiotics and Prebiotics:335-351.
16. Nakasawa Y, Hosono A. 1992. Functions of fermented milk. Challenges for the health sciences. London, England: Elsevier Applied Science.
17. Oren, A. A hundred years of Dunaliella research: 1905– 2005. Saline Systems 2005, 1:2.
18. Vasiljevic, T. and Shah, N.P. (2008) Probiotics-From Metchnikoff to bioactives. International Dairy Journal 18: 714-728.
19. Zsivkovits, M., K. Fekadu, G. Sontag, U. Nabinger, W. W.Huber, M. Kundi, Asima Chakraborty, H. Foissy, and S. Knasmuller. 2003. Prevention of heterocyclic amine-induced DNA damage in colon and liver of rats by different Lactobacillus strains. Carcinogenesis 24(12):1913-1918.