Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damage

The present study developed a functional yoghurt supplemented with Lantiplantibacillus plantarum 200655 and evaluated its physicochemical properties and antioxidant activities. Yoghurt samples were prepared using commercial starter cultures and probiotics and grouped as follows: control sample witho...

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Published inFood science and biotechnology Vol. 32; no. 3; pp. 353 - 360
Main Authors Kariyawasam, Kariyawasam Majuwana Gamage Menaka Menike, Lee, Na-Kyoung, Paik, Hyun-Dong
Format Journal Article
LanguageEnglish
Published Singapore Springer Nature Singapore 01.03.2023
Springer Nature B.V
Subjects
Acidity
Antioxidants
Bacteria
Chemistry
Chemistry and Materials Science
Cold storage
Dairy products
Fermentation
Food Science
Lactic acid
Lactic acid bacteria
Nutrition
Organoleptic properties
Oxidative stress
Physicochemical properties
Probiotics
Research Article
Starter cultures
Syneresis
Yogurt
Yoghurt
Probiotics
ROS activity
Antioxidant activity
Functional food
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Summary:The present study developed a functional yoghurt supplemented with Lantiplantibacillus plantarum 200655 and evaluated its physicochemical properties and antioxidant activities. Yoghurt samples were prepared using commercial starter cultures and probiotics and grouped as follows: control sample without probiotics (C), GG (supplemented with Lacticaseibacillus rhamnosus GG), R (supplemented with L. plantarum KCTC 3108), and S (supplemented with L. plantarum 200655). The GG, R, and S samples had shorter fermentation time compared with the C sample. Lactic acid bacteria count, pH, and titratable acidity were similar in all samples during refrigerated storage. However, the GG, R, and S samples showed increased viscosity and water holding capacity (WHC), and decreased syneresis. The S sample had no adverse effect on organoleptic properties. Furthermore, the S sample had the highest antioxidant activity and significantly inhibited LPS-induced oxidative stress in intestinal cells. These findings suggest the potential use of L. plantarum 200655 in dairy products with therapeutic benefits.
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ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-022-01201-0