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Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity.
J Dairy Sci. 2014 Oct; 97(10):6027-35.JD

Abstract

In this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. Fermented milk products were produced with increasing concentrations of quinoa flour (0, 1, 2, or 3g/100g) and submitted to the following analyses at 1, 14, and 28 d of refrigerated storage: postacidification, bacterial viability, resistance of probiotics to simulated gastrointestinal (GI) conditions, and adhesion of probiotics to Caco-2 cells in vitro. The kinetics of acidification were measured during the fermentation process. The time to reach maximum acidification rate, time to reach pH 5.0, and time to reach pH 4.6 (end of fermentation) were similar for all treatments. Adding quinoa flour had no effect on fermentation time; however, it did contribute to postacidification of the fermented milk during storage. Quinoa flour did not affect counts of Bifidobacterium animalis ssp. lactis BB-12 or Lactobacillus acidophilus La-5 during storage, it did not protect the probiotic strains during simulated GI transit, and it did not have a positive effect on the adhesion of probiotic bacteria to Caco-2 cells in vitro. Additionally, the adhesion of strains to Caco-2 cells decreased during refrigerated storage of fermented milk. Although the addition of up to 3% quinoa flour had a neutral effect on probiotic activity, its incorporation to fermented milk can be recommended because it is an ingredient with high nutritive value, which may increase the appeal of the product to consumers.

Authors+Show Affiliations

UNESP-Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, Departamento de Engenharia e Tecnologia de Alimentos, Rua Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil.UNESP-Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, Departamento de Biologia, Rua Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil.UNESP-Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, Departamento de Engenharia e Tecnologia de Alimentos, Rua Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil. Electronic address: analucia@ibilce.unesp.br.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25087036

Citation

Casarotti, Sabrina N., et al. "Evaluation of the Effect of Supplementing Fermented Milk With Quinoa Flour On Probiotic Activity." Journal of Dairy Science, vol. 97, no. 10, 2014, pp. 6027-35.
Casarotti SN, Carneiro BM, Penna AL. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. J Dairy Sci. 2014;97(10):6027-35.
Casarotti, S. N., Carneiro, B. M., & Penna, A. L. (2014). Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. Journal of Dairy Science, 97(10), 6027-35. https://doi.org/10.3168/jds.2014-8197
Casarotti SN, Carneiro BM, Penna AL. Evaluation of the Effect of Supplementing Fermented Milk With Quinoa Flour On Probiotic Activity. J Dairy Sci. 2014;97(10):6027-35. PubMed PMID: 25087036.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. AU - Casarotti,Sabrina N, AU - Carneiro,Bruno M, AU - Penna,Ana Lúcia B, Y1 - 2014/07/30/ PY - 2014/04/01/received PY - 2014/06/12/accepted PY - 2014/8/4/entrez PY - 2014/8/5/pubmed PY - 2015/7/2/medline KW - Caco-2 adhesion KW - fermented dairy product KW - functional food KW - gastrointestinal resistance KW - probiotic SP - 6027 EP - 35 JF - Journal of dairy science JO - J Dairy Sci VL - 97 IS - 10 N2 - In this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. Fermented milk products were produced with increasing concentrations of quinoa flour (0, 1, 2, or 3g/100g) and submitted to the following analyses at 1, 14, and 28 d of refrigerated storage: postacidification, bacterial viability, resistance of probiotics to simulated gastrointestinal (GI) conditions, and adhesion of probiotics to Caco-2 cells in vitro. The kinetics of acidification were measured during the fermentation process. The time to reach maximum acidification rate, time to reach pH 5.0, and time to reach pH 4.6 (end of fermentation) were similar for all treatments. Adding quinoa flour had no effect on fermentation time; however, it did contribute to postacidification of the fermented milk during storage. Quinoa flour did not affect counts of Bifidobacterium animalis ssp. lactis BB-12 or Lactobacillus acidophilus La-5 during storage, it did not protect the probiotic strains during simulated GI transit, and it did not have a positive effect on the adhesion of probiotic bacteria to Caco-2 cells in vitro. Additionally, the adhesion of strains to Caco-2 cells decreased during refrigerated storage of fermented milk. Although the addition of up to 3% quinoa flour had a neutral effect on probiotic activity, its incorporation to fermented milk can be recommended because it is an ingredient with high nutritive value, which may increase the appeal of the product to consumers. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/25087036/Evaluation_of_the_effect_of_supplementing_fermented_milk_with_quinoa_flour_on_probiotic_activity_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(14)00523-2 DB - PRIME DP - Unbound Medicine ER -