Food Science and Technology,
Journal Year:
2021,
Volume and Issue:
42
Published: June 11, 2021
Fermented
milks,
with
diverse
manufacturing,
fermentations
and
specific
strains,
have
been
consumed
around
the
world,
a
millennial
knowledge
of
their
production.
These
dairy
products
potential
nutritional
value,
taking
food
industries
to
invest,
nowadays,
in
functional
healthy
appeal
due
changes
habits
diet
population.
The
addition
natural
ingredients
from
vegetables
fruits
into
fermented
milks
is
tendency
nowadays.
inclusion
additives
may
change
texture,
composition,
sensory
attributes
increase
shelf
life
since
some
compounds
are
related
high
antioxidant
activity,
which
decreases
development
deteriorating
microorganisms.
called
bioactive
synthesized
by
plants
also
contribute
milk
formulation,
special
fruits,
acceptance.
Several
classes
associated
several
health
benefits
base
many
studies
about
reported
this
review.
This
theory
background
becomes
essential
for
future
development.
Letters in Applied Microbiology,
Journal Year:
2021,
Volume and Issue:
73(3), P. 383 - 391
Published: June 26, 2021
This
study
was
conducted
to
investigate
the
inhibitory
effects
of
cell-free
culture
supernatant
Lactobacillus
curvatus
Wikim
38
(LC38-CS)
on
RANKL-induced
osteoclast
differentiation
and
bone
loss
in
a
mice
model
ovariectomy-induced
post-menopausal
osteoporosis.
LC38-CS
inhibited
marrow-derived
macrophages
(BMDMs)
into
osteoclasts
dose-dependent
manner.
F-actin
ring
formation
resorption
were
also
reduced
by
treatment
RANKL-treated
BMDMs.
In
addition,
decreased
activation
TRAF6/NF-κB/MAPKs
axis
at
early
stage
expression
osteoclastogenesis-related
genes
BMDMs
treated
with
RANKL.
PRMT1
ADMA
levels,
new
biomarkers
for
osteoclastogenesis,
treatment.
The
administration
increased
volume
mineral
density
ovariectomized
μ-CT
analysis.
These
findings
suggest
that
downregulation
molecular
mechanisms
exerted
anti-osteoporotic
effects.
Food Science and Technology,
Journal Year:
2021,
Volume and Issue:
42
Published: June 23, 2021
This
study
aimed
to
develop
Greek
style
yoghurts
with
the
addition
of
bovine
colostrum.
Four
yoghurt
formulations
were
produced
different
colostrum
content
(0%,
10%,
20%
and
30%).
The
fat,
protein,
total
solids,
ash,
retinol
levels
quantified
as
well
colour
was
measured.
A
sensory
analysis
conducted
103
untrained
panelists,
evaluating
attributes
appearance,
aroma,
consistency,
flavour,
overall
acceptance
purchase
intention.
Colostrum
increased
fat
protein
in
formulations.
reached
above
70%
for
all
attributes.
Food Science and Technology,
Journal Year:
2022,
Volume and Issue:
42
Published: Jan. 1, 2022
This
study
aimed
to
examine
the
production
of
a
synbiotic
yogurt
sauce
and
evaluate
its
physicochemical,
microbiological,
sensory,
rheological
properties
during
storage.
Lactobacillus
paracasei
was
microencapsulated
with
resistant
starch
sodium
alginate
by
emulsion
technique.
Two
forms
probiotic
bacteria
(microencapsulated
free),
together
prebiotic
compounds
(flaxseeds
chia
seeds
each
one
at
two
concentrations
2%
4%),
were
added
sauce.
Samples
kept
for
30
days
4
˚C
observed
characteristics
within
specific
intervals.
The
results
revealed
that
produced
characterized
as
pseudoplastic
fluid.
However,
viscosity
increased
due
presence
flaxseeds
seeds.
addition
improved
survival
bacteria.
post-acidification
values
lower
in
samples
containing
compared
free
Among
samples,
highest
acceptable
score
sensory
characteristic
obtained
sample
L.
flaxseeds.
Therefore,
it
is
possible
produce
desirable
properties.
Food Science of Animal Resources,
Journal Year:
2022,
Volume and Issue:
43(1), P. 157 - 169
Published: Nov. 25, 2022
Effects
of
culture
supernatants
Lactobacillus
reuteri
MG5346
(CS-MG5346)
on
receptor
activator
nuclear
factor-kappa
B
ligand
(RANKL)-induced
osteoclastogenesis
were
examined.
CS-MG5346
treatment
up
to
400
μg/mL
significantly
reduced
tartrate-resistant
acid-phosphatase
(TRAP)
activity,
the
phenotype
biomarker
osteoclast,
without
affecting
cell
viability.
inhibited
expression
osteoclast
specific
transcriptional
factors
(c-fos
and
factor-activated
T
cells
c1)
their
target
genes
(TRAP,
cathepsin,
matrix
metallo-proteinase-9)
in
a
dose-dependent
manner
(p<0.05).
The
administration
L.
(2×108
CFU/day)
for
8
wks
improved
furcation
involvement,
but
no
difference
was
observed
alveolar
bone
loss
ligature-induced
experimental
periodontitis
rats.
elevated
RANKL/
osteoprotegerin
ratio,
periodontitis,
lowered
gingival
tissue
by
showed
excellent
stability
simulated
stomach
intestinal
fluids
did
not
have
antibiotic
resistance.
Based
results,
has
potential
be
promising
probiotic
strain
oral
health.
Food Science and Technology,
Journal Year:
2021,
Volume and Issue:
42
Published: June 11, 2021
Fermented
milks,
with
diverse
manufacturing,
fermentations
and
specific
strains,
have
been
consumed
around
the
world,
a
millennial
knowledge
of
their
production.
These
dairy
products
potential
nutritional
value,
taking
food
industries
to
invest,
nowadays,
in
functional
healthy
appeal
due
changes
habits
diet
population.
The
addition
natural
ingredients
from
vegetables
fruits
into
fermented
milks
is
tendency
nowadays.
inclusion
additives
may
change
texture,
composition,
sensory
attributes
increase
shelf
life
since
some
compounds
are
related
high
antioxidant
activity,
which
decreases
development
deteriorating
microorganisms.
called
bioactive
synthesized
by
plants
also
contribute
milk
formulation,
special
fruits,
acceptance.
Several
classes
associated
several
health
benefits
base
many
studies
about
reported
this
review.
This
theory
background
becomes
essential
for
future
development.
