Healthy Food Products with Probiotic and Prebiotic Properties

Ekaterina Reshetnik; E. Utochkina

doi:doi:10.12737/1562

Healthy Food Products with Probiotic and Prebiotic Properties

Published в Foods and Raw Materials · Volume 1, Issue 1, 2013 · Pages 88–94 · Rubrics: FOOD HYGIENE

DOI 10.12737/1562

Received: 06.05.1905 Accepted: 07.11.2013 Published: 07.11.2013 Language of publication: RUS

Authors

Ekaterina Reshetnik · E. Utochkina

ABSTRACT

In this paper the results of the study of the structure and properties of arabinogalactan extracted from Dahurian larch as well as its influence on the formation of fermented milk products are presented. The optimum application rate of arabinogalactan in a composite mixture is determined. The choice of the starter culture for the production of a functional fermented milk product is justified.

KEYWORDS

functional food products probiotic prebiotic arabinogalactan milk soy-based food

Information Text References

Authors:

Type:

Article

Pages:

from 88 to 94

Status:

Published

Language:

Russian

Keywords:

functional food products, probiotic, prebiotic, arabinogalactan, milk, soy-based food

Text

INTRODUCTION

In recent years, the implementation of the healthy food policy has been one of the important trends in health maintenance, disease prevention, restoration of disturbed functions of the body, and active human longevity. Food is the most powerful factor influencing the human body state. It affects all systems and organs continuously throughout life [1].

Food is a source of energy and substances necessary for growth, development, and other human vital processes. Food products should improve metabolism and body's resistance to adverse environmental effects as well as to have physiological, revitalizing, and preventive effects on the human body [2].

An important role in maintaining health and human performance is played by the adequate and regular supply of the body with all the nutrients [3, 4]. Thus it is necessary to take into account that the total number of incoming biologically assimilable nutrients should not exceed the daily physiological need of a healthy person since it can be accompanied by undesirable side effects.

As part of the development of the optimum nutrition concept a new branch of science was formed, i.e., the functional food. It includes the development of theoretical bases of production, sale, and consumption of functional foods.

Functional foods are conventionally divided into main groups with respect to specifics of the production process: conventional foods containing a significant amount of the native physiologically functional ingredient, products with technologically reduced harmful components, and products enriched with prebiotics and probiotics, antioxidants and vitamins, micronutrients and flavonoids, minerals and other substances essential to the human body [5].

A current area of research is the development of technologies for manufacturing fermented milk products with probiotic properties [6]. It is believed that at the beginning of the XXI century dairy products with probiotic cultures will occupy half of the existing market of chemical drugs and thereby solve the problem of prevention and treatment of many human diseases [7, 8, 9].

The use of probiotics based on live microorganisms from the normal human microflora is an important element of the concept of healthy nutrition of the population and one of the most effective ways to prevent human gastrointestinal tract disorders and treat thereby developing disorders of digestive, immune, and endocrine systems [10, 11].

The possibility of application of probiotics in dairy products is determined by the availability of milk, its low cost, multicomponent composition, possibility of modification, and easy fractionation [12]. In introducing probiotic bacteria (before or after souring), it is necessary to take into account that their viability is a valid unit of measurement of the probiotic activity. Therefore, the content of bifidobacteria in probiotic products should be standardized [13].

In the fermentation of raw milk the focus should be made on the selection of strain of starter microflora. Poor development of bifidobacteria in milk is associated with oxygen dissolved in it, so the co-culture of bifidobacteria with lactic acid bacteria has a number of advantages. Lactobacilli bind oxygen dissolved in milk and thus create anaerobic conditions favorable for the growth of bifidobacteria.

Numerous studies [14, 15] found that dairy products fermented with probiotic bifidobacteria and lactobacilli stimulate the immune system and protective functions of the body and supply a number of essential amino acids and B vitamins. Their ability to reduce the level of urea and cholesterol in the blood as well as anticarcinogenic and antimutagenic activities which perform protective and detoxificating functions were found. Bifidobacteria contribute to the absorption of lactose [15].

References

1. Ashirova, N.N., Bychkova, E.S., Vasyukova, A.N., et al., Realizatsiya kontseptsii zdorovogo pitaniya naseleniya: sostoyanie i persectivy: monografiya (The Implementation of the Concept of a Healthy Nutrition of Population: Status and Prospects: Monograph), Novosibirsk: NGTU, 2012.

2. Azolkina, L.N. and Solov’eva, N.I., Problemy proizvodstva molochnykh produktov (Production problems of dairy products), Polzunovskii almanakh (Polzunovskii almanac), 2005, no. 1, pp. 5-9.

3. Shenderov, B.A., Sovremennoe sostoyanie i perspektivy razvitiya kontseptsii “Funktsional’noye pitanie” (Current state and prospects of development of the concept of functional food), Pishchevaya promyshlennost’ (Food industry), 2003, no. 5, pp. 4-7.

4. Shenderov, B.A., Funktsional’noe pitanie i yego rol’ v profilaktike metabolicheskogo sindroma (Functional Food and its Role in the Prevention of Metabolic Syndrome), Moscow: DeLi print, 2008.

5. Roberfroid, M.B., Global view on functional foods: European perspectives, British Journal of Nutrition, 2002, vol. 88, no. 2, 133-138.

6. Tikhomirov, N.A., Sovremennoe sostoyanie i perspektivy razvitiya produktov funktsional’nogo naznacheniya (Current state and prospects of development of functional food products), Molochnaya promyshlennost’ (Dairy industry), 2009, no. 7, pp. 5-8.

7. Anan’eva, N.V., Ganina, V.I., Nefedova, N.V., and Gabril’yan, G.R., Primenenie immobilizovannykh form probioticheskikh bakterii v proizvodstve molochnykh produktov (The use of immobilized forms of probiotic bacteria in the production of dairy products), Molochnaya promyshlennost’ (Dairy industry), 2006, no. 11, pp. 46-47.

8. Arai, S., Global view on functional foods: Asian perspectives, British Journal of Nutrition, 2002, vol. 88, no. 2, 139-143.

9. Milner, J.A., Functional foods and health: a US perspective, British Journal of Nutrition, 2002, vol. 88, no. 2, pp. 151-158.

10. Gavrilova, N.B., Pas’ko, O.V., Kanya, I.P., et al., Nauchnyye i prakticheskiye aspekty tekhnologii proizvodstva molochno-rastitel’nykh produktov: monografiya (Scientific and Practical Aspects of the Production Technology of Dairy-Vegetable Products: monograph) Omsk: OmGAU, 2006.

11. Yarkina, Ya.A., Bakkontsentrat bifidobakteriy i bakteriy Lactobacillus casei (Bacterial concentration of bifidobacteria and bacteria Lactobacillus casei), Molochnaya promyshlennost’ (Dairy industry), 2005, no. 2, pp. 34-35.

12. Ostroumov, L.A., Popov, A.M., Postolova, A.M., and Kuprina, I.K., Funktsional’nye produkty na osnove moloka i ego proizvodnykh (Functional foods based on milk and its derivatives), Molochnaya promyshlennost’ (Dairy industry), 2003, no. 9, pp. 21-22.

13. Semenikhina, V.F. and Begunova, A.V., Tekhnologicheskie aspekty ispol’zovaniya bifidobakterii dlya kislomolochnykh produktov (Technological aspects of the use of bifidobacteria for dairy products), Molochnaya promyshlennost’ (Dairy industry), 2009, no. 12, pp. 9-11.

14. Reshetnik, E.I., Maksimyuk, V.A., and Utochkina, E.A., Nauchnoe obosnovanie tekhnologii fermentirovannykh molochnykh produktov na osnove biotekhnologicheskikh sistem: monografiya (Scientific Substantiation of the Technology of Fermented Dairy Products based on Biotechnological Systems: Monograph), Blagoveshchensk: DalGAU, 2012.

15. Shenderov, B.A., Funktsional’noe pitanie i yego rol’ v profilaktike metabolicheskogo sindroma (Functional Food and its Role in the Prevention of Metabolic Syndrome), Moscow: DeLi print, 2008.

16. Korovina, N.A., Zakharova, I.N., Malova, N.E., and Skuin’, I.N., Rol’ prebiotikov i probiotikov v funktsional’nom pitanii detei (The role of prebiotics and probiotics in functional food for children), Lechashchiy vrach (Attending physician), 2005, no. 2, pp. 17-23.

17. Pasko, O.V., Nauchnye osnovy tekhnologii produktov dlya spetsial’nogo pitaniya: monografiya (Scientific Bases of Technology of Products for Special Nutrition: Monograph), Omsk: Omsk Institute of Business and Law, 2005.

18. Zobkova, Z.S., Funktsional’nye tsel’nomolochnye produkty (Functional whole-milk products), Molochnaya promyshlennost’ (Dairy industry), 2006, no. 4. pp. 68-70.

19. Shenderov, B.A., Probiotiki, prebiotiki i sinbiotiki. Obshchiye i izbrannye razdely problemy (Probiotics, prebiotics and synbiotics. General and selected aspects of the problem), Pishchevye ingredienty. Syr’ye i dobavki (Food ingredients. Raw materials and supplements), 2005, no. 2, pp. 23-26.

20. Ostroumov, L.A. and Gavrilov, G.B., Sposoby polucheniya i ispol’zovaniya laktulozy (Methods for obtaining and use of lactulose), Molochnaya promyshlennost’ (Dairy industry), 2006, no. 3, p. 52.

21. Ryabtseva, S.A., Technologiya laktulozy (Lactulose Technology), Moscow: DeLi print, 2003.

22. Tokayev, E.S., Fibregam - pishchevoi ingredient novogo pokoleniya (Fibregam - a new generation food ingredient), Pishchevye ingredienty. Syr’ye i dobavki (Food ingredients. Raw materials and supplements), 2006, no. 1, pp. 32-35.

23. Cherbut, C., Michel, C., Raison, V., Kravtchenko, T., and Severine, M., Acacia gum is a bifidogenic dietary fibre with high digestive tolerance in healthy humans, Microbial Ecology in Health and Disease, 2003, vol. 15, pp. 43-50.

24. Reshetnik, E.I. and Utochkina, E.A., Prakticheskie aspekty proektirovaniya funktsional’nykh produktov pitaniya: monografiya (Practical Aspects of the Design of Functional Foods: Monograph), Blagoveshchensk: DalGAU, 2012.

25. Reshetnik, E.I., Utochkina, E.A., and Maksimyuk, V.A., Kislomolochnyi produkt s arabinogalaktanom (Fermented milk product with arabinogalactan), Molochnaya promyshlennost’ (Dairy industry), 2011, no. 11, pp. 56-57.

26. Dubrovin, V.I., Medvedeva, S.A., Aleksandrova, G.P., et al., Immunomoduliruyushchiye svoystva arabinogalaktana listvennitsy sibirskoy (Larix sibirica L.) (Immunomodulatory properties of arabinogalactan of Siberian larch (Larix sibirica L.)), Farmatsiya (Pharmacy), 2001, no. 5, pp. 26-27.

27. Belicova, A., Ebringer, L., Krajcovic, J., Hromadkova, Z., and Ebringerova, A., Antimutagenic effect of heteroxilans, arabinogalactans. pectins and mannans in the euglena assay, World Journal of Microbiology and Biotechnology, 2001, vol. 17, no. 3, pp. 293-299.

28. Grieshop, S.M., Flickinger, E.A., and Eahey, G.C., Oral administration of Arabinogalactan affects immune status and fecal microbial populations in dogs, Journal of Nutrition, 2002, vol. 132, no. 3, pp. 478-482.

29. Robinson, R.R., Causey, J., and Slavin, J.L., Nutritional Benefits of Larch Arabinogalactan, McCleary, B.V. and Prosky, L., Eds., Oxford, UK: Blackvvell Science, 2001, pp. 443-451.

30. Robinson, R.R., Feirtag, J., and Slavin, J.L., Effects of dietary arabinogalactan on gastrointestinal and blood parameters in healthy human subjects, Journal of the American College of Nutrition, 2001, vol. 20, no. 4, pp. 279-285.

31. Medvedeva, E.N., Babkin, V.A., and Ostroukhova, V.A., Arabinogalaktan listvennitsy - svoystva i perspektivy ispol’zovaniya (obzor) (Larch arabinogalactan--properties and prospects for the use (review)), Khimiya rastitel’nogo syr’ya (Chemistry of plant raw materials), 2003, no. 1, pp. 27-37.

32. Gavrilova, N.B., Biotekhnologiya kombinirovannykh molochnykh produktov: monografiya (Biotechnology of Combined Dairy Products: Monograph), Omsk: Variant-Sibir’, 2004.

33. Gavrilova, N.B., Vokorina, E.N., Zhdaneeva, N.P., and Simonova, K.M., Sovremennyye aspekty tekhnologii molochnykh i molokosoderzhashchikh produktov s prolongirovannymi srokami khraneniya (Modern Aspects of Technology for Milk and Dairy Products with a Prolonged Shelf Life), Omsk: Varinat-Sibir’, 2007.

34. Utochkina, E.A. and Reshetnik, E.I., Vliyanie arabinogalaktana na mikrobiologicheskie pokazateli i khranimosposobnost’ kislomolochnogo produkta (Effect of arabinogalactan on microbiological and storability of fermented milk products), Tekhnika i tekhnologiya pishchevykh proizvodstv (Technique and technology of food production), no. 4, pp. 72-75.

This work is licensed under Creative Commons Attribution 4.0 International

Доступ и загрузка

🗂 JATS XML ❝ To cite 📎 Citations

—

Views

—

Downloads

Citations

Индексируется в

RI RINC Indexing database RI RINC Science Index Indexing database CR Crossref DOI registration OP Open Access Indexing database

Indexing and databases

RINC → RINC Science Index → Crossref →

This work is licensed under Creative Commons Attribution 4.0 International Creative Commons

Healthy Food Products with Probiotic and Prebiotic Properties

INTRODUCTION

Confirmation

Регистрация