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J Dairy Sci. 2016 Aug;99(8):6014-6025. doi: 10.3168/jds.2015-10814. Epub 2016 May 26.

Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts.

Author information

1
R&D Center, Seoul Dairy Cooperative, Ansan, Gyeonggi 425-839, South Korea.
2
R&D Center, Seoul Dairy Cooperative, Ansan, Gyeonggi 425-839, South Korea; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, South Korea.
3
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, South Korea.
4
Department of Animal Science and Institute of Milk Genomics, Chonbuk National University, Jeonju, 561-756, Korea.
5
Department of Animal Science and Institute of Milk Genomics, Chonbuk National University, Jeonju, 561-756, Korea. Electronic address: ykeys2584@jbnu.ac.kr.

Abstract

The objective of this study was to investigate the effect of 2 plant leaf extracts on fermentation mechanisms and health-promoting activities and their potential as a nutraceutical prebiotics ingredient for application in dairy products. The individual active phenolic compounds in the plant extract-supplemented milk and yogurts were also identified. Compared with control fermentation, the plant extracts significantly increased the growth and acidification rate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. In particular, plant extract components, including monosaccharides, formic acid, and hydroxycinnamic acid, such as neo-chlorogenic, chlorogenic, and caffeic acid, together play a stimulatory role and cause this beneficial effect on the growth of yogurt culture bacteria through fermentation. In addition, supplementation with the plant extracts enhanced antioxidant activities with increased total phenolic contents, especially the highest antioxidant activity was observed in yogurt supplemented with Cudrania tricuspidata leaf extract.

KEYWORDS:

antioxidant activity; fermentation; phenolic compounds; yogurt

PMID:
27236762
DOI:
10.3168/jds.2015-10814
[Indexed for MEDLINE]
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