Effects of Probiotic Youghurt and Cheese on Blood Lipids

Over the years, there have been several studies published on the health effect of yogurt and the bacteria that companies use to produce yogurt. There have been studies done on animals and humans to investigate the benefits. According to The American Journal of Clinical Nutrition, “the United States uses lactic acid producing bacteria known as (LAB) which

In 1953, Kollath introduced the term ‘probiotic’. Etymologically, the term ‘probiotic’ is originated from the hybridization of Greek words ‘προ’ and ‘βιοτος’, which brough the meaning of ‘for life’. In 1953, the term ‘probiotic’ was introduced by Kollath as “organic and inorganic supplements necessary to restore health to patients suffering a form of malnutrition resulting from eating too much highly refined food” (Hamilton-Miller et al., 2003). The probiotic word has evolved throughout the years. As indicated by the World Health Organization (WHO), probiotics are characterized as "live microorganisms that able to provide advantage to the host when consume in adequate amount (World Health Organization [WHO], 2001). Probiotics also classified

The results suggest that different components of breastmilk and solid foods endorse variance microfloral colonization and form varying behavioral reactions to foods. Hence, it is important to intervene early in order to avert the development of weight-gain as well as cardiometabolic diseases.

Distinctive strains of Lactobacilli are used as health promoting probiotic ingredients since they have a several therapeutic functions including resistance to antibiotics, bile resilience and gastric juice resistance. Lactobacilli include a vast and differing gathering of Gram positive, non-spore forming, catalase negative, and rod shaped microscopic organisms able to convert lactic acid as the primary end product of the fermentation of carbohydrates. Different Lactobacillus species do not produce toxic substances and are nonpathogenic. As of late a lot of attention is being given to isolation of Lactobacilli from different sources which are also used as bio preservatives, traditional fermented milk products and is a very popular menu at the

The use of probiotics falls under the term “complementary and alternative medicine” (CAM), a term that encompasses a large number of different health care practices and products that are used with, or in place of, conventional medicine. CAM is the main focus of the National Center of Complementary and Integrative Health (NCCIH), a center within the National Institutes of Health, which is itself an agency of the U.S. Department of Health. [1] The NCCIH’s role is to define the usefulness and safety of CAM and the role it has on improving health and healthcare practices. [2] However, the NCCIH does not provide any regulation on the use of CAM practices or products.

Some benefits can also benefit the product itself. Like many other lactic acid bacteria lactobacillus plantarum229v releases lactic acid if in dairy based product lactic acid might bring a negative side effect of giving it a crude rancid taste and smell in juices with a sour taste like orange, black current, and mango these lactic acid give or enhance the taste. According to a 2006 study of comparison of both probiotic and non-probiotic juice, juices containing lactobacillus plantarum yields a higher mark with emphasis on them being more fragrant and tasteful. Another side effect of these lactic acid is that the lactobacillus plantarum uses the lactic acid to control competing microorganism this affects the product by giving it a longer shelf life without any excessive amount of sugar and or any other added preservative.it is also worth mentioning that by eliminating the need of any preservative production cost can be cut down significantly and the product can now avoid any problems based on the use of

In 2000, the US Food and Drug Administration issued a health claim which states that consuming foods containing plant sterol and stanol esters along with other low cholesterol and saturated fat foods can reduce the risk of coronary heart disease (Jones, Vanstone, Raeini-Sarjaz, & St-Onge, 2003). Today, many functional foods in the form of margarines, spread, yogurt, and others, have been enriched with phytosterols and advocated as being able to reduce the risk of coronary heart disease. Phytosterols have been known for its cholesterol-lowering effect by blocking absorption of cholesterol in the intestines. However, there are controversies surrounding the efficacy of phytosetrol that are enriched in foods in reducing cholesterol levels. Many studies have also demonstrated the efficacy of phytosterol-enriched foods. Vásquez-Trespalacios and Romero-Palacio (2014) and Amundsen, Ose, Nenseter, and Ntanios (2002) have demonstrated the efficacy of phytosterol-enriched foods in reducing total and LDL-cholesterol levels. However, there are also many studies that show otherwise. For example, Jones et al. (2003) and Weingärtner et al. (2016) have shown that phytosterol-supplemented foods did not have any effect on total and LDL-cholesterol levels. The debate regarding the efficacy of phytosterol in functional foods is crucial as phytosterol-enriched foods can potentially be a solution to a continuous increase in population suffering from cardiovascular diseases. The

However, the gut microbiota appear to affect the activity of insulinlike growth factor 1 (IGF-1) in the mice’s blood, liver, and muscles by lowering the hormone’s activity. This was proved when IGF-1 was injected to the mice and brought their growth back to normal. Mark R. Charbonneau, another student of Gordon, and his colleagues show that breastfeeding could be the reason why some children have immature bacterial community. Sialylated human milk oligosaccharides, a normal component of mothers’ milk, was shown to be the nutrient that those bacteria feed on. If the mother is not healthy enough, she does not produce this oligosaccharide and does not pass it to her child. This finding was proved when the oligosaccharides were purified from whey and given to malnourished Malawian mice, which then retained a normal pattern of growth. Gordon and Leulier have had the intention to begin human testing, while Eric Power, the infectious disease expert, suggests making sure that no inflammatory diseases or obesity might happen. Despite the great potential these findings have, testing on humans has to be conducted carefully in order to avoid any unplanned

Over the last century, the diet of the average human has been getting substantially worse. Vitamin and mineral intake has drastically declined due to pesticides destroying the soil's natural nutrients, which in turn created a yearn to understand this new diet's impact on the health of society (Ettinger,2016). One major shift has been to a high ratio of omega-6 (n-6) polyunsaturated fatty acids (PUFAs) to omega-3 (n-3) PUFAs, which a recent study attempts to examine in order to understand this ratio's affect on humans (Sakayori et al., 2015).

Probiotics are found in certain foods such as fermented vegetables, yogurt, some types of dark chocolate, and vitamins.

Lactobacilli have the proficiency to hydrolyze bile salts via the secretion of bile salt hydrolase enzymes (Kumar et al., 2011). This hinders bile salt reabsorption and in sequence increase bile salt loss in fecal. This result in a decrease of serum cholesterol because of the involvement of cholesterol in bile acid synthesis (Favier et al., 1995). Also, dietary supplementation with propionic acid demonstrated hypocholesterolemic influences in rats and pigs (Thacker et al., 1981; Chen et al., 1984). Propionate may inhibit

The fructooligosaccharides (FOS) are one of the most popular prebiotic supplements available, consisting of several (average 5) fructosyl residues that linked by ß (2, 1) glycosidic bond to a terminal glucose moiety (Hidaka and Hirayama, 1991; Barry et al., 2009; Bogusławska-Tryk et al., 2012). The ß (2, 1) glycosidic bond is resistant to be broken down by endogenous digestive enzymes of the monogastric animals, and thus become available for intestinal microbiota fermentation and resulting in increased bifidobacteria population, lowered gut pH, production of short-chain fatty acids (SCFA) as well as suppression of putrefactive substances (Hidaka and Hirayama, 1991; Swiatkiewicz et al., 2011; Bogusławska-Tryk et al., 2012).

On the other hand, addition of probiotic had no significant effect (P>0.05) on shell hardness and shell thickness and these were expected which have already been reported (Haddadin et al., 1996; Chen and Chen 2003). Although, the increase of albumen quality wasn’t significant (P > 0.05), no reasonable explanation can be offered for the improvement in albumen quality in the microbial additive groups. Jensen et al. (1978) found significant improvements in interior egg quality which measured by Hough Units in hens fed distillers feeds and corn fermentation soluble. Subsequent studies indicated that trace elements was been involved (Jensen and Maurice, 1978). But Tortuero and Fernandez (1995) described that the difference in plasma mineral concentration were not sufficient to implicate supporting the hypothesis that trace elements were improved albumen quality with microbial supplementation. Addition of probiotic had significant effect on egg yolk cholesterol (mg /g of yolk). Haddadin et al. (1996) observed similar results. They reported that inclusion of probiotic lactobacillus acidophilus in different ages (40, 44 and 48 week) affects egg cholesterol in 40 week of production not 44 and 48. These results have already been confirmed by Marks and Washburn (1991) reports.

Some authors theorize that probiotics exert their protective effects against oxidative stress by restoring the gut microbiota (25). Acting in this way, antioxidant probiotic strains can be chosen and investigated as promising candidates for the prevention and control of several free radical-related disorders (26-28). Finally, L. acidophilus as a probiotic plays an important role in the alteration of oxidative injuries through TAP.

Abstract – Yogurt is a product of lactic acid and lactose. In order to produce yogurt, milk is pasteurized (at 45 degrees Celsius) and the inoculum is added followed by incubation. Over a period of 7 days, yoghurt fermentation was attempted using lactobacillus cultures. A liter of milk was supplied and plain yoghurt was used as a starter culture as it contains the necessary bacteria to ferment lactose and produce lactic acid. The milk was added to a flask: then boiled, cooled and inoculated. The milk was incubated for a week and all the while the milk was tested for changes in pH, density, mass and physical changes. The values obtained were then used to determine the growth kinetics of Lactobacillus bulgaricus.