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Elizeu Antonio Rossi - One of the best experts on this subject based on the ideXlab platform.
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effect of ingestion of Soy Yogurt on intestinal parameters of rats fed on a beef based animal diet
Brazilian Journal of Microbiology, 2011Co-Authors: Raquel Bedani, Graciela Font De Valdez, Nadiege Dourado Paulysilveira, Veridiana S P Cano, Sandro Roberto Valentini, Elizeu Antonio RossiAbstract:The aim of this study was to investigate whether the ingestion of Soy Yogurt fermented with Enterococcus faecium CRL 183 would modify the intestinal count of enterococci, fecal pH and ammonia content in rats fed on a diet containing red meat. The rats were placed in 4 groups: for 60 days, group I was given a standard casein-based rodent feed and groups II-IV, the beef-based feed. From day 30, groups III-IV also received the following products: III) Soy Yogurt; IV) suspension of E. faecium CRL 183. At the start and on days 30 and 60, feces were collected for the determination of pH, ammonia content, count of enterococci and identification of their species. On day 60, rats were sacrificed and their colons also removed for count of enterococci and identification of their species. Rats that ingested Soy Yogurt showed no significant change (P<0.05) in fecal counts of Enterococcus spp., but, this rat group showed a higher count of E. faecium than rats that ingested suspension of E. faecium CRL 183. The ingestion of Soy Yogurt and E. faecium culture caused a significant rise (P < 0.05) in fecal pH and ammonia content. Our results suggest that consumption of Soy Yogurt fermented with E. faecium CRL 183 and L. helveticus subsp. jugurti could change the species of Enterococcus spp. present in the feces and colon of rats fed on a beef-based diet. However, the fermented Soy product and the pure culture of E. faecium CRL 183 also induced undesirable effects such as the increase of fecal pH and ammonia content in the feces of rats fed on a beef-based diet.
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Soy Yogurt fortified with iron and calcium stability during the storage
Alimentos e Nutrição, 2009Co-Authors: Daniela Cardoso Umbelino Cavallini, Elizeu Antonio RossiAbstract:The objective of this study was to prepare a Soy Yogurt, fortifi ed with microencapsulated FeSO4.7H2O (12mg of iron/l) and calcium citrate (600mg of calcium/l), and evaluate the stability of the fi nal product during the storage at 10°C. The Soy Yogurt without addition of iron and calcium was used as control. Analysis of these samples was done once a week, during 28 days, for: pH, titratable acidity, rheological properties (viscosity and consistency), sensory characteristics (acceptance test) and enumeration of viable cells (L. delbrueckii ssp. bulgaricus and S. thermophilus). The pH, titratable acidity, viscosity, consistency and acceptance test data were submitted to analysis of variance and Tukey’s test. During the storage was observed a decrease in the pH and increase in the titratable acidity, due to the lactic cultures to be continue viable (107CFU/g) in the product. The fortifi ed Yogurt exhibited lower viscosity, but this parameter did not change signifi cantly (p0,05) during the storage time. The acceptance test results showed that the control and fortifi ed samples did not exhibit signifi cant differences (p0,05), during the studied period, in relation to the all sensory attributes evaluated. In conclusion, the present work enabled the development of a iron and calcium fortified Soy Yogurt, stable during 28 days at 10°C, that could be used in the prevention and control of mineral defi ciencies in general population
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effects of isoflavone supplemented Soy Yogurt on lipid parameters and atherosclerosis development in hypercholesterolemic rabbits a randomized double blind study
Lipids in Health and Disease, 2009Co-Authors: Daniela Cardoso Umbelino Cavallini, Graciela Font De Valdez, Raquel Bedani, Nadiege Dourado Paulysilveira, Dulcineia Saes Parra Abdalla, Regina Celia Vendramini, Laura Q Bomdespacho, Elizeu Antonio RossiAbstract:Background There is increasing interest in natural treatments to control dyslipidemia and reduce the risk of cardiovascular disease. Previous studies have demonstrated the beneficial effects of Soy Yogurt fermented with Enterococcus faecium CRL 183 and of dietary isoflavones on the lipid profile. The purpose of the present study was to investigate the effects of isoflavone-supplemented Soy Yogurt, fermented with E. faecium CRL183, on lipid parameters and atherosclerosis development in rabbits with induced hypercholesterolemia.
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intake of isoflavone supplemented Soy Yogurt fermented with enterococcus faecium lowers serum total cholesterol and non hdl cholesterol of hypercholesterolemic rats
European Food Research and Technology, 2008Co-Authors: Elizeu Antonio Rossi, Daniela Cardoso Umbelino Cavallini, Regina Celia Vendramini, I Z Carlos, Ana Raimunda Dâmaso, Graciela Font De ValdezAbstract:The aim of this study was to obtain an isoflavone-supplemented Soy Yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects of the final product on blood lipids in hypercholesterolemic rats. Four isoflavone supplementation procedures were tested, in which the isoflavone was added at these stages: (1) before heat-treatment; (2) after heating and before fermentation; (3) after fermentation and (4) in the okara (by-product of Soy milk) flour stirred into the fermented product when consumed. The products were subjected to a test of sensory acceptability. To assess their potential hypocholesterolemic properties in vivo, four groups of rats were used: control (C), hypercholesterolemic (H), hypercholesterolemic plus fermented product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented product (HFI). Hypercholesterolemia was induced in rats of groups H, HF and HFI by feeding them on a commercial rat chow to which cholesterol and cholic acid had been added. Total, HDL and non-HDL cholesterol and triglycerides were measured in the blood of the rats. No significant sensorial differences were detected among the samples of Soy Yogurt supplemented with isoflavones at various processing stages. Rats fed a fermented Soy product enriched with isoflavones (HFI group) had significantly (P < 0.05) less serum total cholesterol (15.5%) compared with rats fed a hypercholesterolemic diet (H group). Non-HDL cholesterol was less (P < 0.05) in rats fed a fermented Soy product enriched or not with isoflavones (27.4 and 23.2%) compared to H group. The HDL-C and triglyceride concentrations did not differ significantly among the groups. It was possible to obtain an isoflavone-supplemented Soy Yogurt with satisfactory sensory characteristics. The resulting supplemented Soy Yogurt was capable of producing a lipid-lowering effect in hypercholesterolemic rats, relative to the animals that did not consume this product.
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sensory and chemical aspects of frozen Soy Yogurt fermented with enterococcus faecium and lactobacillus jugurti
Alimentos e Nutrição, 2004Co-Authors: Daniela Peres Miguel, Graciela Font De Valdez, Elizeu Antonio RossiAbstract:As recent studies have demonstrated the beneficial effects to health of Soy Yogurt fermented with E. faecium and L. jugurti , aim to offer new options of consumption or this product, the goal of this work was to present the processing of frozen Soy Yogurt and the evaluation of its sensory characteristics. Then compare it with the other ice creams regularly processed with cow and Soymilk fermented with a mixed culture of L. delbrueckii ssp. bulgaricus and S. thermophilus and also with the non-fermented ice creams acidified with the addition of lactic acid. The effect of the lactic acid bacteria in the oxidation of the product was also evaluated. The results demonstrated that it is possible to have a frozen Soy Yogurt fermented with E. faecium and L. jugurti with good sensory characteristics up to a period of 180 days. The lactic bacteria were not able to stop the development of the oxidation process for a long period of storage but it did not alter the sensory characteristics of the product.
Jayati Bhowal - One of the best experts on this subject based on the ideXlab platform.
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hepatoprotective effects of synbiotic Soy Yogurt on mice fed a high cholesterol diet
Nutrition, 2019Co-Authors: Samadrita Sengupta, Hemanta Koley, Shanta Dutta, Jayati BhowalAbstract:Abstract Objectives The role of probiotic Yogurt in the prevention and treatment of hypercholesterolemia has attracted global attention. Mounting evidence has indicated that probiotics and prebiotics improve lipid metabolism by lowering low-density lipoprotein cholesterol concentration in plasma of hypercholesterolemic patients. The present study aimed to develop synbiotic Soy Yogurt that had a greater cholesterol-lowering effect in hypercholesterolemic mice compared with control Soy Yogurt. Methods Synbiotic Soy Yogurt was prepared using Soy milk and synbiotic capsule containing LactoBacil Plus (SCLBP) probiotic cultures and fructo-oligosaccharide. Synbiotic Soy Yogurt was analyzed for proximate composition and microbiological and antioxidative properties during storage periods of 28 d. To study hypocholesterolemic effect, hypercholesterolemia was induced in mice with administration of 1.25% cholesterol and 0.5% cholic acid for 4 wk. After that 24 male Balb/c mice were randomly divided into four groups and fed basic, high-cholesterol, high-cholesterol with Soy Yogurt, or high-cholesterol with synbiotic Soy Yogurt diet for 5 wk. Blood samples were collected to measure lipids concentration and oxidative and antioxidative status. Results Proximate composition of SCLBP-formulated Soy Yogurt exhibits a marked difference from control Soy Yogurt in terms of total solids, moisture, protein, fat, ash, carbohydrate, and energy content. Results indicated that the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (75.28%) in synbiotic Yogurt containing 2% SCLBP was significantly greater (P ≤ 0.05) compared with control Soy Yogurt (52.98%). In mice with hypercholesterolemia that were fed synbiotic Soy Yogurts, the Yogurts had a favorable effect in reducing blood cholesterol, triglycerides, and low-density lipoprotein cholesterol and lipid peroxidation in liver. These led to a significant decrease of the atherogenic index compared with Soy Yogurt (control) only. Treatment with synbiotic Soy Yogurt cultures ameliorates lipid peroxidation in liver. Conclusions These results indicated that the synbiotic Soy Yogurts have beneficial effects against hypercholesteroemia and can be used as a therapeutic agent in hypercholesteremic patients.
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hypolipidemic effects of Soy Yogurt fortified with antioxidant rich vegetable oil on albino mice fed high cholesterol diet
Materials Today: Proceedings, 2016Co-Authors: Samadrita Sengupta, Riddhi Goswami, Srabanti Basu, Jayati BhowalAbstract:Abstract Soy Yogurt containing specific antioxidants such as oryzanol by adding rice bran oil and specific lignans such as sesamin and sesamolin from sesame oil that exhibited lipid peroxidation was developed with the use of mixtures of Yogurt starter culture and edible Soy flour (meal) instead of using whole Soy bean seed. The aim of this study was to investigate the cholesterol-lowering properties of rice bran oil and sesame oil containing Soy Yogurt. In order to examine the effects on hypercholesterolemia in Swiss albino male mice with administration of 1.25% cholesterol, Soy Yogurt (control) and rice bran oil-sesame oil incorporated Soy Yogurt with doses of 3.0 and 2.5 g kg-1 body weight was given orally daily for 8 weeks respectively. Changes in the content of functional components (antioxidants, lipid profile and proximate composition) and microbiological characteristics (microbial cell counts) of Soy Yogurt (control) and rice bran oil-sesame oil incorporated Soy Yogurt were also examined. In hypercholesterolemia, mice fed with rice bran oil-sesame oil incorporated Soy Yogurt showed a favourable effect in reducing blood cholesterol, triglycerides and LDL-c cholesterol, caused a significant decrease in lowering the atherogenic index when compared with regular chow diet only. In hypercholesterolemia, consumption of bio-fortified Soy Yogurt significantly improved the HDL-c in serum, super oxide dismutase and catalase level in liver homogenate and significantly declined the serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, acid phosphatase and gamma glutamyl transferase activities. Treatment with rice bran oil-sesame oil incorporated Soy Yogurt with Yogurt starter culture ameliorates lipid peroxidation in liver. The results indicated that the addition of oil(s) improved physicochemical and microbiological characteristics of Soy Yogurt and enabled a novel technological approach for making antioxidants and lignans fortified Soy Yogurt which had anti-atherogenic, hypolipidemic and improved liver function effects.
M Capellas - One of the best experts on this subject based on the ideXlab platform.
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physical characteristics during storage of Soy Yogurt made from ultra high pressure homogenized Soymilk
Journal of Food Engineering, 2009Co-Authors: V Ferragut, N S Cruz, A J Trujillo, B Guamis, M CapellasAbstract:Abstract The effects of ultra-high pressure homogenization (UHPH) on Soymilk for producing Soy Yogurts and their evolution during cold storage for 28 days (analysis were performed on days 1, 7, 14, 21 and 28) were investigated. Soy Yogurts were prepared from UHPH-treated Soymilk preheated at 50 °C at 200 and 300 MPa. Moreover a combined treatment at 300 MPa with a retention time of 15 s (at the temperature reached after the high pressure valve) was investigated. Soymilk treated at 95 °C for 15 min (HT) was used as control. This study included the evaluation of viscoelasticity by dynamic oscillation, puncture test, microstructure by laser confocal microscopy, water holding capacity (WHC) determination and colour evaluation. Results showed that Soy Yogurts from UHPH-treated Soymilk presented higher values of mechanical parameters related to firmness and G∗, and better WHC. In addition, Soy Yogurts maintained these positive characteristics during cold storage. However, in UHPH Soy Yogurts colour parameters showed some differences compared to control which may indicate changes in chemical compositions in addition to the colloidal characteristics of these products.
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Soymilk treated by ultra high pressure homogenization acid coagulation properties and characteristics of a Soy Yogurt product
Food Hydrocolloids, 2009Co-Authors: N S Cruz, M Capellas, D P Jaramillo, A J Trujillo, V FerraguAbstract:Abstract The effects of ultra high-pressure homogenization (UHPH) on Soymilk were investigated and its suitability for Soy-Yogurt manufacturing was compared with conventional heat treatments (UHT and autoclaved). UHPH Soymilk at 40 and 50 °C inlet temperature was treated at 200 and 300 MPa. Coagulation parameters and acidification curves were determined for the fermentation process. Textural parameters, water-holding capacity and microstructure were performed on Soy-Yogurts obtained after cold storage during 24 h. Results indicated that conventionally heat-treated Soymilks and UHPH-treated samples exhibited different behaviour to coagulation. Heat-treated Soymilk had a shorter onset of gelation, and higher aggregation rate and gel network density than UHPH-treated Soymilk. However, physical quality parameters, specially firmness, were much better in UHPH than in conventional heat-treated Soy-Yogurts.
Nagendra P Shah - One of the best experts on this subject based on the ideXlab platform.
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rheological properties and sensory characteristics of set type Soy Yogurt
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Osaana Donkor, Anders Henriksson, Todor Vasiljevic, Nagendra P ShahAbstract:The study examined chemical composition and rheological and sensory properties of probiotic Soy Yogurt during 28 day storage at 4 °C. Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of r...
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probiotic strains as starter cultures improve angiotensin converting enzyme inhibitory activity in Soy Yogurt
Journal of Food Science, 2005Co-Authors: Osaana Donkor, Anders Henriksson, Todor Vasiljevic, Nagendra P ShahAbstract:Suitability of Soy Yogurt as a system for delivering probiotics and other bioactive compounds was assessed by fermenting Soy milk using starter culture containing Lactobacillus delbrueckii ssp. bulgaricus Lb1466, Streptococcus thermophilus St1342, and probiotic organisms (Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and Lactobacillus paracasei LAFTI® L26). Fermentations were terminated at different pH of 4.50, 4.55, and 4.60 and metabolic patterns of cultures (viability, proteolytic activity, organic acids production, angiotensin-converting enzyme (ACE) inhibitory activity) were investigated during 28 d of storage at 4 °C. The presence of probiotics enhanced the growth of L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St134 in Soy Yogurt in comparison to the control produced by sole Yogurt culture. In general, different termination pH had no effect (P > 0.05) on the viability of probiotic organisms that maintained good viability in Soy Yogurt during cold storage. Higher levels of essential growth factors in the form of peptides and amino acids in Soy Yogurts may have promoted the growth of L. acidophilus LAFTI® L10, B. lactis LAFTI® B94, and L. paracasei LAFTI® L26. The use of probiotic strains as a part of starter culture in Soy Yogurt resulted in a substantial increase in in vitro ACE inhibitory activity compared with the control produced by Yogurt culture only. This improvement of ACE inhibition in Soy Yogurt is partly due to higher proteolytic activity of probiotics.
Samadrita Sengupta - One of the best experts on this subject based on the ideXlab platform.
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hepatoprotective effects of synbiotic Soy Yogurt on mice fed a high cholesterol diet
Nutrition, 2019Co-Authors: Samadrita Sengupta, Hemanta Koley, Shanta Dutta, Jayati BhowalAbstract:Abstract Objectives The role of probiotic Yogurt in the prevention and treatment of hypercholesterolemia has attracted global attention. Mounting evidence has indicated that probiotics and prebiotics improve lipid metabolism by lowering low-density lipoprotein cholesterol concentration in plasma of hypercholesterolemic patients. The present study aimed to develop synbiotic Soy Yogurt that had a greater cholesterol-lowering effect in hypercholesterolemic mice compared with control Soy Yogurt. Methods Synbiotic Soy Yogurt was prepared using Soy milk and synbiotic capsule containing LactoBacil Plus (SCLBP) probiotic cultures and fructo-oligosaccharide. Synbiotic Soy Yogurt was analyzed for proximate composition and microbiological and antioxidative properties during storage periods of 28 d. To study hypocholesterolemic effect, hypercholesterolemia was induced in mice with administration of 1.25% cholesterol and 0.5% cholic acid for 4 wk. After that 24 male Balb/c mice were randomly divided into four groups and fed basic, high-cholesterol, high-cholesterol with Soy Yogurt, or high-cholesterol with synbiotic Soy Yogurt diet for 5 wk. Blood samples were collected to measure lipids concentration and oxidative and antioxidative status. Results Proximate composition of SCLBP-formulated Soy Yogurt exhibits a marked difference from control Soy Yogurt in terms of total solids, moisture, protein, fat, ash, carbohydrate, and energy content. Results indicated that the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (75.28%) in synbiotic Yogurt containing 2% SCLBP was significantly greater (P ≤ 0.05) compared with control Soy Yogurt (52.98%). In mice with hypercholesterolemia that were fed synbiotic Soy Yogurts, the Yogurts had a favorable effect in reducing blood cholesterol, triglycerides, and low-density lipoprotein cholesterol and lipid peroxidation in liver. These led to a significant decrease of the atherogenic index compared with Soy Yogurt (control) only. Treatment with synbiotic Soy Yogurt cultures ameliorates lipid peroxidation in liver. Conclusions These results indicated that the synbiotic Soy Yogurts have beneficial effects against hypercholesteroemia and can be used as a therapeutic agent in hypercholesteremic patients.
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hypolipidemic effects of Soy Yogurt fortified with antioxidant rich vegetable oil on albino mice fed high cholesterol diet
Materials Today: Proceedings, 2016Co-Authors: Samadrita Sengupta, Riddhi Goswami, Srabanti Basu, Jayati BhowalAbstract:Abstract Soy Yogurt containing specific antioxidants such as oryzanol by adding rice bran oil and specific lignans such as sesamin and sesamolin from sesame oil that exhibited lipid peroxidation was developed with the use of mixtures of Yogurt starter culture and edible Soy flour (meal) instead of using whole Soy bean seed. The aim of this study was to investigate the cholesterol-lowering properties of rice bran oil and sesame oil containing Soy Yogurt. In order to examine the effects on hypercholesterolemia in Swiss albino male mice with administration of 1.25% cholesterol, Soy Yogurt (control) and rice bran oil-sesame oil incorporated Soy Yogurt with doses of 3.0 and 2.5 g kg-1 body weight was given orally daily for 8 weeks respectively. Changes in the content of functional components (antioxidants, lipid profile and proximate composition) and microbiological characteristics (microbial cell counts) of Soy Yogurt (control) and rice bran oil-sesame oil incorporated Soy Yogurt were also examined. In hypercholesterolemia, mice fed with rice bran oil-sesame oil incorporated Soy Yogurt showed a favourable effect in reducing blood cholesterol, triglycerides and LDL-c cholesterol, caused a significant decrease in lowering the atherogenic index when compared with regular chow diet only. In hypercholesterolemia, consumption of bio-fortified Soy Yogurt significantly improved the HDL-c in serum, super oxide dismutase and catalase level in liver homogenate and significantly declined the serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, acid phosphatase and gamma glutamyl transferase activities. Treatment with rice bran oil-sesame oil incorporated Soy Yogurt with Yogurt starter culture ameliorates lipid peroxidation in liver. The results indicated that the addition of oil(s) improved physicochemical and microbiological characteristics of Soy Yogurt and enabled a novel technological approach for making antioxidants and lignans fortified Soy Yogurt which had anti-atherogenic, hypolipidemic and improved liver function effects.