Vitability study of probiotic in probiotic follow-up formula

Abstract

In recent years, with increasing health problems and diseases all over the world, consumer demand for functional foods has increased. By using milk as a raw material in the production of probiotic products, probiotic yoghurt, probiotic kefir, probiotic cheese, probiotic ice cream, probiotic buttermilk, probiotic frozen milk desserts and drinks that contain probiotic whey have been produced. In this way, these products are expected not only to meet the body's essential nutrient requirements but also provide beneficial effects on human physiology and metabolic functions, and as well as reducing the risk of disease.Due to the above mentioned beneficial effects in this study, lyophilized Bifidobacterium animalis subsp. lactis (BB-12) as probiotic and fructooligosaccharide as prebiotic were added to a goat milk based follow-up formula and the moisture content, pH value and the viability of the B. animalis subsp. lactis during storage of 3, 15 and 30 days at room temperature were determined. In the 30-day study, moisture was 2.79% on the first day and 2.78% on the last day. The pH value of the product was 6.97 on the first day; 6.86 on the last day and showed no significant difference. In the viability study, B. animalis subsp. lactis was 7.53 log cfu/g on the first day and 7.42 log cfu/g on the last day and showed no significant difference. The counts were found to be above the recommended addition level (6 log cfu/g) to provide health benefits. In addition, the moisture contents and pH values did not show a significant difference. 

Keywords

• Follow-Up Formula,Goat Milk,Fructooligosaccharide,Bifidobacterium animalis subsp. lactis (BB-12)

Probiyotikli devam formülünde probiyotiğin canlılık çalışması

Abstract

Son yıllarda tüm dünyada sağlık problemlerinin ve hastalıkların artışıyla beraber tüketicinin fonksiyonel gıdalara olan talebi de artış göstermiştir. Probiyotikli ürünlerin üretiminde hammadde olarak sütün kullanımıyla probiyotikli yoğurt, probiyotikli kefir, probiyotikli peynir, probiyotikli dondurma, probiyotikli ayran, hatta probiyotikli dondurulmuş sütlü tatlılar ve probiyotikli peynir altı suyu içeren içecekler üretilmiştir. Bu şekilde bu ürünlerden vücudun temel besin öğeleri gereksinimini karşılamanın dışında insan fizyolojisi ve metabolik fonksiyonları üzerinde faydalar sağlaması ve hastalık riskinin azaltması gibi faydalı etkiler beklenmektedir. Yukarıda belirtilen faydalı etkilerinden dolayı bu çalışmada, probiyotik olarak liyofilize formdaki Bifidobacterium animalis subsp. lactis (BB-12) ve prebiyotik olarak fruktooligosakkarit keçi sütü bazlı devam formülüne eklenmiş ve devam formülünün nem oranları, pH değeri ve B. animalis subsp. lactis’in canlılığı 3, 15 ve 30 gün oda sıcaklığında depolama sırasında araştırılmıştır. 30 günlük çalışmada, nem ilk gün %2.79 ve son gün %2.78 bulunmuştur. Ürünün pH değeri ilk gün 6.97; son gün 6,86’dır ve anlamlı farklılık göstermemiştir. Canlılık çalışmasında B. animalis subp. lactis (BB-12)’in ilk sayımları 7.53 log kob/g’dır, son gün ise 7.42 log kob/g’dır ve anlamlı farklılık göstermemiştir. Sayımların sağlık yararlarını sağlamak için önerilen ekleme seviyesinin (6 log kob/g) üzerinde kaldığı saptanmıştır. Ayrıca, nem oranı ve pH değerleri anlamlı farklılık göstermemiştir

Keywords

• Devam Sütü,Keçi Sütü,Fruktooligosakkarit,Bifidobacterium animalis subsp. lactis (BB-12)

References

1. Akalın, A.S., Fenderya, S., Akbulut, N. (2004). Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. International Journal of Food Science & Technology, 39(6), 613-621. https://doi.org/10.1111/j.1365-2621.2004.00829.x
2. Alichanidis, E., Polychroniadou, A. (1996). Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view. In Production and utilization of ewe and goat milk, Crete (Greece), 19-21 Oct 1995. International Dairy Federation.
3. Alonso, L., Fontecha, J., Lozada, L., Fraga, M. J., Juárez, M. (1999). Fatty acid composition of caprine milk: major, branched-chain, and trans fatty acids. Journal of Dairy Science, 82(5), 878-884. https://doi.org/10.3168/jds.S0022-0302(99)75306-3
4. Bali, V., Panesar, P.S., Bera, M.B., Panesar, R. (2015). Fructo-oligosaccharides: production, purification and potential applications. Critical Reviews in Food Science and Nutrition, 55(11), 1475-1490. https://doi.org/10.1080/10408398.2012.694084
5. Bin-Nun, A., Bromiker, R., Wilschanski, M., Kaplan, M., Rudensky, B., Caplan, M., Hammerman, C. (2005). Oral probiotics prevent necrotizing enterocolitis in very low birth weight neonates. The Journal of Pediatrics, 147(2), 192-196. https://doi.org/10.1016/j.jpeds.2005.03.054
6. Bode, L. (2012). Human milk oligosaccharides: every baby needs a sugar mama. Glycobiology, 22(9), 1147-1162. https://doi.org/10.1093/glycob/cws074
7. Carlsson, J., Nyberg, G. Wrethen, J. (1978). Hydrogen peroxide and superoxide radical formation in anaerobic broth media exposed to atmospheric oxygen. Applied and Environmental Microbiology, 36(2), 223-229. https://doi.org/10.1128/AEM.36.2.223-229.1978
8. Chandan, R. (1997). Properties of milk and its components. Dairy-Based Ingredients. Eagan Press Handbook, American Association of Cereal Chemists, St. Paul, MN, 1-10. https://doi.org/10.1094/9780913250945.001

9. Garrido, D., Ruiz-Moyano, S., Jimenez-Espinoza, R., Eom, H.J., Block, D.E., Mills, D.A. (2013). Utilization of galactooligosaccharides by Bifidobacterium longum subsp. infantis isolates. Food microbiology, 33(2), 262-270. https://doi.org/10.1016/j.fm.2012.10.003
10. Gibson, G.R., Roberfroid, M.B. (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of Nutrition, 125(6), 1401-1412. https://doi.org/10.1093/jn/125.6.1401
11. Guarner, F., Perdigon, G., Corthier, G., Salminen, S., Koletzko, B., Morelli, L. (2005). Should yoghurt cultures be considered probiotic?. British Journal of Nutrition, 93(6), 783-786. https://doi.org/10.1079/BJN20051428
12. Gürsel, A. (2007). Süt esaslı ürünler teknolojisi. Ankara Üniversitesi Ziraat Fakültesi. Yayın No :1554 Ankara
13. Holzapfel, W.H. ve Schillinger, U. (2002). Introduction to pre-and probiotics. Food Research International, 35(2-3), 109-116. https://doi.org/10.1016/S0963-9969(01)00171-5
14. Jayamanne, V.S., Adams, M.R. (2004). Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties. International Journal of Food Science & Technology, 39(7), 719-725. https://doi.org/10.1111/j.1365-2621.2004.00835.x
15. Liong, M.T. (2007). Probiotics: a critical review of their potential role as antihypertensives, immune modulators, hypocholesterolemics, and perimenopausal treatments. Nutrition Reviews, 65(7), 316-328. https://doi.org/10.1111/j.1753-4887.2007.tb00309.x
16. Macfarlane, G.T., Cummings, J.H. (2002). Probiotics, infection and immunity. Current Opinion in Infectious Diseases, 15(5), 501-506. https://doi.org/10.1097/00001432-200210000-00008
17. Martin, C.R., Walker, W.A. (2008). Probiotics: role in pathophysiology and prevention in necrotizing enterocolitis. In Seminars in perinatology (Vol. 32, No. 2, pp. 127-137). WB Saunders. https://doi.org/10.1053/j.semperi.2008.01.006
18. Martinez-Ferez, A., Rudloff, S., Guadix, A., Henkel, C.A., Pohlentz, G., Boza, J.J., Kunz, C. (2006). Goats' milk as a natural source of lactose-derived oligosaccharides: Isolation by membrane technology. International Dairy Journal, 16(2), 173-181. https://doi.org/10.1016/j.idairyj.2005.02.003
19. Mountzouris, K.C., McCartney, A.L., Gibson, G.R. (2002). Intestinal microflora of human infants and current trends for its nutritional modulation. British Journal of Nutrition, 87(5), 405-420. https://doi.org/10.1079/BJN2002563
20. Oliveira, D.L., Wilbey, R.A., Grandison, A.S., Roseiro, L.B. (2015). Milk oligosaccharides: A review. International Journal of Dairy Technology, 68(3), 305-321. https://doi.org/10.1111/1471-0307.12209
21. O'sullivan, G.C., Kelly, P., O'Halloran, S., Collins, C., Collins, J.K., Dunne, C., Shanahan, F. (2005). Probiotics: an emerging therapy. Current Pharmaceutical Design, 11(1), 3-10. https://doi.org/10.2174/1381612053382368
22. Pérez‐Conesa, D., López, G., Rosau, G. (2005). Fermentation capabilities of bifidobacteria using nondigestible oligosaccharides, and their viability as probiotics in commercial powder infant formula. Journal of food science, 70(6), 279-285. https://doi.org/10.1111/j.1365-2621.2005.tb11447.x
23. Pinto, M.G.V., Franz, C.M., Schillinger, U., Holzapfel, W.H. (2006). Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. International Journal of Food Microbiology, 109(3), 205-214. https://doi.org/10.1016/j.ijfoodmicro.2006.01.029
24. Raynal-Ljutovac, K., Lagriffoul, G., Paccard, P., Guillet, I., Chilliard, Y. (2008). Composition of goat and sheep milk products: An update. Small Ruminant Research, 79(1), 57-72. https://doi.org/10.1016/j.smallrumres.2008.07.009
25. Ribeiro, A.C., Ribeiro, S.D.A. (2010). Specialty products made from goat milk. Small Ruminant Research, 89(2-3), 225-233. https://doi.org/10.1016/j.smallrumres.2009.12.048
26. Roberfroid, M.B. (2000). Prebiotics and probiotics: are they functional foods?-. The American Journal of Clinical nutrition, 71(6), 1682-1687. https://doi.org/10.1093/ajcn/71.6.1682S
27. Rossi, M., Corradini, C., Amaretti, A., Nicolini, M., Pompei, A., Zanoni, S., Matteuzzi, D. (2005). Fermentation of fructooligosaccharides and inulin by bifidobacteria: a comparative study of pure and fecal cultures. Applied and Environmental Microbiology, 71(10), 6150-6158. https://doi.org/10.1128/AEM.71.10.6150-6158.2005
28. Shah, N., Jelen, P. (1990). Survival of lactic acid bacteria and their lactases under acidic conditions. Journal of Food Science, 55(2), 506-509. https://doi.org/10.1111/j.1365-2621.1990.tb06797.x
29. Shah, N.P. (2001). Functional foods from probiotics and prebiotics. Food Technology, 55(11), 46-53.
30. TGK (2006). Türk Gıda Kodeksi Gıda Maddelerinin Genel Etiketleme ve Beslenme Yönünden Etiketleme Kuralları Tebliğinde Değişiklik Yapılması Hakkında Tebliği. T.C. Resmi Gazete 07.07.2006, Sayı: 26221
31. TGK (2014). Türk Gıda Kodeksi, Devam Formülleri Tebliği. 2008/52. T.C. Resmi Gazete 15.08.2014, Sayı: 29089.
32. Tsuda, H., Miyamoto, T. (2010). Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food, 2002. Food Science and Technology Research, 16(1), 87-92.
33. Vanderhoof, J.A., Young, R.J. (2004). Current and potential uses of probiotics. Annals of Allergy, Asthma & Immunology, 93(5), 33-37. https://doi.org/10.1016/S1081-1206(10)61730-9
34. Weinbreck, F., Bodnar, I., Marco, M. L. (2010). Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? International Journal of Food Microbiology, 136, 364-367. https://doi.org/10.1016/j.ijfoodmicro.2009.11.004
35. Yeo, S.K., Liong, M.T. (2010). Effect of prebiotics on viability and growth characteristics of probiotics in soymilk. Journal of the Science of Food and Agriculture, 90(2), 267-275. https://doi.org/10.1002/jsfa.3808
36. Yıldırım, Z., Bayram, M., Yıldırım, M. (2003). Probiyotik, prebiyotik ve insan sağlığı üzerindeki yararlı etkileri. Süt Endüstrisinde Yeni Eğilimler Sempozyumu Bildiriler Kitabı. Bildiri, (P66).
37. Ying, D.Y., Phoon, M.C., Sanguansri, L., Weerakkody, R., Burgar, I., Augustin, M.A. (2010). Microencapsulated Lactobacillus rhamnosus GG powders: Relationship of powder physical properties to probiotic survival during storage. Journal of Food Science, 75(9), 588-595. https://doi.org/10.1111/j.1750-3841.2010.01838.x
38. Ziemer, C.J. ve Gibson, G.R. (1998). An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. International Dairy Journal, 8(5-6), 473-479. https://doi.org/10.1016/S0958-6946(98)00071-5