Bio-fermented milk product based on L. acidophilus fortified by Sanguisorba officinalis extract
Автор: Utebaeva A.A., Gabrilyants E.A., Abish Zh.A., Aitbaeva A.Zh., Islamova G.E.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 1 (143), 2024 года.
Бесплатный доступ
The development of new functional food products containing probiotics and prebiotics of plant origin has actual scientific and practical values. The presented study purpose is the creation of fermented milk products based on L.acidophilus with the introduction of an extract of the Sanguisorba officinalis or great burnet as a prebiotic. Extracts from the great burnet rhizomes and roots have an antimicrobial activity, specifically against the bacteria Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus with pronounced bactericidal effect on various microbes of the dysenteric and paratyphoid groups, a detrimental effect on Trichomonas, fungi of the genus Candida and Giardia. Physicochemical and microbiological indicators during ripening and storage of the obtained fermented milk products based on L.acidophilus with great burnet extracts are considered. Titratable acidity, water-holding capacity, the number of lactobacilli, viscosity, and organoleptic values of fermented milk products are analyzed. It is established that the product with great burnet dry extract at a concentration of 10^-3 g/cm^3 has maximum scores for organoleptic, physicochemical, and microbiological indicators. The developed bio-fermented milk product enriched by antioxidants from extracts of biologically active compounds of great burnet will meet the national and international consumers’ demands with recommendations for therapeutic and preventive nutrition and a healthy lifestyle.
Lactobacillus acidophilus, prebiotics, extract of sanguisorba officinalis, functional food products, dairy products
Короткий адрес: https://sciup.org/140304549
IDR: 140304549 | DOI: 10.48184/2304-568X-2024-1-86-92
Список литературы Bio-fermented milk product based on L. acidophilus fortified by Sanguisorba officinalis extract
- Florou-Paneri, P., Christaki, E., Bonos, E. (2013). Lactic acid bacteria as source of functional ingredients. In Lactic acid bacteria-R & D for food, health and livestock purposes. IntechOpen - https://doi.org/10.5772/47766 URL: https://www.intechopen.com/chapters/42328
- Toumi, R., et al. (2014). Probiotic Bacteria Lactobacillus and Bifidobacterium Attenuate Inflammation in Dextran Sulfate Sodium-Induced Experimental Colitis in Mice. International Journal of Immunopathology and Pharmacology. no 27(4). pp. 615-627. https://doi.org/10.1177/039463201402700418 https://doi.org/https://doi.org/10.1177/039463201402700418
- Jenab, A., Roghanian, R., Emtiazi, G. (2020). Bacterial Natural Compounds with Anti-Inflammatory and Immunomodulatory Properties (Mini Review). Drug Des Devel Ther.no 14. RR.3787-3801. https://doi.org/10.2147/DDDT.S261283
- Utebayeva, A.A., Burmasova, M.A., Sysoeva, M.A., Sysoeva, E.V. (2018). “Aktivaciya probiotikov antioksidantami [Activation of probiotics with antioxidants]”. Proceedings of Universities. Applied Chemistry and Biotechnology. vol. 8. no 4.-RR. 65-72. (In Russian). https://doi.org/10.21285/2227-2925-2018-8-4-65-72 URL: https://doi.org/10.21285/2227-2925-2018-8-4-65-72
- Ribeiro, A.D.S. et al. (2019). Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties. Food Science and Technology. vol. 39. (Suppl. 2). - RR. 418-425. URL: https://doi.org/10.1590/fst.20618
- Utebaeva, A.A., Bakhtybekova, A.R., Alibekov, R.S., Sysoeva, M.A. (2016). “Razrabotka kislomolochnogo produkta s funkcional'nymi pishchevymi dobavkami” [Development of a fermented milk product with functional food additives]. New Technologies. no 2. - RR. 33-39. (In Russian)
- Utebaeva, A.A., Alibekov, R., Gabrilyants, E.A., Abish Zh.A., Aitbayeva A.Zh. (2023). Impact of burnet (Sanguisorba officinalis) extracts for a Lactobacillus growth. News of NAS RK. Chemical Sciences series. no 1. -RR.156-167. URL: https://doi.org/10.32014/2023.2518-1491.155
- Janovska, D., Kubíkova, K., Kokoška, L. (2003). Screening for antimicrobial activity of some medicinal plants species of traditional Chinese medicine. Czech J. Food Sci.. no 21(3). - RR.107-110. https://doi.org/10.17221/3485-CJFS. https://doi.org/10.17221/3485-cjfs
- Bączek, K. 2014. Accumulation of biomass and phenolic compounds in Polish and Mongolian great burnet (Sanguisorba officinalis L.) populations. Herba Polonica, vol. 60, no. 3. -RR. 44-55.
- Sasidharan, S., Chen, Y., Saravanan, D., Sundram, K.M., Latha, L.Y. (2011). Extraction, isolation and characterization of bioactive compounds from plants’ extracts. African journal of traditional, complementary and alternative medicines, vol.8, no 1. - RR. 1-10. https://doi.org/https://doi.org/10.4314/ajtcam.v8i1.60483
- Alibekov, R.S., Gabrilyants, Z., Alibekova, Z., Norov, Z. Antioxidants of natural origin. (2018). Proceedings of International Conference Industrial Technologies and Engineering (ICITE-2018). Shymkent, Kazakhstan. - RR.144-147.
- Burmasova, M.A., Utebaeva, A.A., Sysoeva, E.V., Sysoeva, M.A.. (2019). Melanins of Inonotus Obliquus: Bifidogenic and Antioxidant Properties. Biomolecules. No 9(6). https://doi.org/10.3390/biom9060248
- Alibekov, R. S., Utebaeva, A. A., Nurseitova, Z. T., Konarbayeva, Z. K., Khamitova, B. M., (2021). Cottage cheese fortified by natural additives. Food Research. no 5 (S1). - RR.152-159. URL: https://doi.org/10.26656/fr.2017.5(s1).013
- Kanareykina, S.G., Ganieva, E.S., Kanareykin, V.I., Mironova I.V. (2015). “Razrabotka novyh kislomolochnyh produktov s rastitel'nymi komponentami [Development of new dairy products with herbal ingredients]”. Vestnik bashkirskogo gosudarstvennogo agrarnogo universiteta [Bulletin of bashkir state agrarian university] no 4. -RR. 43-47 (In Russian)
- Milanović, S. et al. (2014). Physicochemical and textural properties of kombucha fermented dairy products. African Journal of Biotechnology. vol. 11(9). RR. 2320-2327. https://doi.org/10.5897/AJB11.3788
