DEVELOPMENT OF NEW FUNCTIONAL SYNBIOTIC DAIRY BEVERAGE BASED ON THE BASE OF WHEY
DOI:
https://doi.org/10.26577/eb.2021.v86.i1.06Keywords:
whey, functional symbiotic beverage, antibacterial activity, antifungal activity, plant supplements, mare’s milk, probiotic, prebiotic.Abstract
Over the past decade, consumers' approach to healthy nutrition has changed dramatically, and today, particular importance is attached to increasing the life expectancy of the population through the consumption of healthy foods. The general deterioration in population health, a decrease in resistance to infections, and the widespread spread drug resistance of pathogens require the development of healthy products preventing pathogenic microorganisms’ growth and increasing the body's defense. Dairy products have a significant place in the functional food market, and functional milk-based drinks are a growing segment of this sector.
An association of lactic acid bacteria Lactobacillus paracasei 4m-2b, Lactobacillus fermentum A15, acetic acid bacteria Acetobacter fabarium 4-4M, and lactose-fermenting yeast Kluyveromyces marxianus 4МА, which has antagonistic activity against fungal and bacterial cultures from the genera Escherichia, Salmonella, Sarcina, Mycobacterium, Candida, Fusarium, Penicillium was used as a starter for the beverage. Wheat bran containing significant amounts of insoluble dietary fiber was used as a prebiotic additive.
To improve the sensory properties, biological and nutritional values, and to expand the spectrum of antagonistic activity of the starter microorganisms, various plant supplements were used. Variants of fermented milk drinks with the addition of yeast and without yeast were obtained. A higher antagonistic activity of beverage variants not including Kluyveromyces marxianus 4MA in the starter culture was shown against Salmonella enterica Serotype Dublin. However, suppression of Candida albicans B514 was most effective in the absence of yeast in the starter culture. The best variant of a whey-based synbiotic beverage with wheat bran and addition of raspberries, millet and mare's milk has been selected. The resulting fermented beverage was characterized by high sensory characteristics and a wide spectrum of bacterial and fungal test cultures inhibition.
Key words: whey, functional symbiotic beverage, antibacterial activity, antifungal activity, plant supplements, mare’s milk, probiotic, prebiotic.References
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19 Hernandez-Mendoza A., Robles V.J., Angulo J.O., De La Cruz J., Garcia H.S. Preparation of a whey-based probiotic product with Lactobacillus reuteri and Bifidobacterium bifidum // Food Technol. Biotechnol. – 2007. Vol. 45. – P. 27-31.
20 Shah N.P. Functional cultures and health benefits // Int. Dairy J. – 2007. Vol. 17. - P. 1262-1277.
21 Pescuma M., Hébert E.M., Mozzi F., Font de Valdez G. Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content // Food Microbiol. – 2008. Vol. 25. – P. 442-451.
22 Chavan R.S., Shraddha R.C., Kumar A., T. Nalawade. Whey based beverage: Its functionality, formulations, health benefits and applications. J. Food Process. Technol. – 2015. Vol. 10. – P. 1-8.
23 Hurtado-Romero A., Del Toro-Barbosa M., Garcia-Amezquita L.E., García-Cayuela T. Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods // Trends in Food Science & Technology. – 2020. - Vol. 104. - P. 117-131.
24 Peredo-Lovillo A., Romero-Luna H.E., Jiménez-Fernández M. Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism // Food Research International – 2020. – Vol. 136. – 109473. doi: 10.1016/j.foodres.2020.109473
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29 Notay M., Foolad N., Vaughn A.R., Sivamani R.K. Probiotics, prebiotics, and synbiotics for the treatmentand prevention of adult dermatological diseases // Am J Clin Dermatol. – 2017. – Vol. 18. – P. 721-732. doi: 10.1007/s40257-017-0300-2
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36 Sang S., Zhu Y. Chapter. 10-Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention. In: Wheat and Rice in Disease Prevention and Health Benefits, Risks and Mechanisms of Whole Grains in Health Promotion // Academic Press. – 2014. – P. 121-129.
doi: 10.1016/B978-0-12-401716-0.00010-6
37 Aitzhanova A. A., Saubenova M. G., Munye J., Oleynikova E. A., Berzhanova R. J. (2019) Isolation of strains of microorganisms from Kazakh fermented milk products with antagonistic activity against yeast of the genus Candida.VestnikKazNU. Ser. Biological., vol. 2 (79), pp. 54-63.
38 Glanc S. (1998) Medico-biological statistics. Per. from the English.- Moscow: Praktika., pp.459.
39 Plemenkov V.V., Tevs O.A. Medical and biological properties and prospects of terpenoids (isoprenoids )//Chemistry of plant raw materials. - 2014. - No. 4. - S. 5-20
40 Behuria H.G., Sahu S.K. An Anti-microbial Terpenoid Fraction from Gymnema sylvestre Induces Flip-flop of Fluorescent-Phospholipid Analogs in Model Membrane // Applied Biochemistry and Biotechnology. – 2020. DOI: 10.1007/s12010-020-03399-3
41 Yashin A.Ya., Vedenin A.N., Yashin Ya.I., Nemzer B.V. Antioxidant activity of spices and their impact on human health//Sorption and chromatographic processes. - 2017. - Т.17, No. 6. - S. 954-969.
42 Gomaa A.A., Makboul R.M., El-Mokhtar M.A., Abdel-Rahman E.A., Ahmed I.A., Nicola M.A. Terpenoid-rich Elettaria cardamomum extract prevents Alzheimer-like alterations induced in diabetic rats via inhibition of GSK3β activity, oxidative stress and pro-inflammatory cytokines // Cytokine. – 2019. – Vol. 113. – P. 405-416.
43 Ashokkumar K., Murugan M., Dhanya M.K., Warkentin T.D. Botany, traditional uses, phytochemistry and biological activities of cardamom [Elettaria cardamomum (L.) Maton] – A critical review // Journal of Ethnopharmacology. – 2020. – Vol. 246. – Art. No. 112244. DOI: 10.1016/j.jep.2019.112244
44 Kandikattu H.K., Rachitha P., Jayashree G.V., Krupashree K., Sukhith M., Majid A., Amruta N., Khanum F. Anti-inflammatory and anti-oxidant effects of Cardamom (Elettaria repens (Sonn.) Baill) and its phytochemical analysis by 4D GCXGC TOF-MS // Biomedicine & Pharmacotherapy. – 2017. – Vol. 91. – P. 191-201.
45 Souissi M., Azelmat J., Chaieb K., Grenier D. Antibacterial and anti-inflammatory activities of cardamom (Elettaria cardamomum) extracts: Potential therapeutic benefits for periodontal infections // Anaerobe. – 2020. – Vol. 61. – Art. No. 102089. DOI: 10.1016/j.anaerobe.2019.102089
46 Peeyush kumar, Ramteke P.W., Pandey A.C., Pandey H. Evaluation of antifungal activity of blended cinnamon oil and usnic acid nanoemulsion using candidiasis and dermatophytosis models // Biocatalysis and Agricultural Biotechnology. – 2019. – Vol. 18. – Art. No. 101062. DOI: 10.1016/j.bcab.2019.101062
47 El amrani S., El Ouali Lalami A., Ez zoubi Y., Moukhafi K., Bouslamti R., Lairini S. Evaluation of antibacterial and antioxidant effects of cinnamon and clove essential oils from Madagascar // Materials Today Proceedings. – 2019. – Vol. 13, Part 3. – P. 762-770.
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Aitzhanova А. А., Saubenova М. G., Oleinikova Y. А., Chizhayeva А. V., Alybayeva А. Z., Amangeldi А. А., Yermekbay, Z. N., & Berzhanova, R. Z. (2021). DEVELOPMENT OF NEW FUNCTIONAL SYNBIOTIC DAIRY BEVERAGE BASED ON THE BASE OF WHEY. Experimental Biology, 86(1), 64–77. https://doi.org/10.26577/eb.2021.v86.i1.06
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