Effect of Set-type Yoghurt Supplemented with the Novel Probiotic 200655 on Physicochemical Properties and the Modulation of Oxidative Stress-induced Damage

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2023 Feb 13

PMID 36778087

Authors

Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam

Na-Kyoung Lee

Hyun-Dong Paik

Affiliations

Soon will be listed here.

Abstract

The present study developed a functional yoghurt supplemented with 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 GG), R (supplemented with KCTC 3108), and S (supplemented with 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 200655 in dairy products with therapeutic benefits.

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