Besides their important biotechnological and industrial applications, yeasts have been used during the last years, in obtaining probiotic products, along with lactic acid bacteria and various enzymes. Our study deals with some aspects regarding the use of yeasts as animal and human probiotics, and their possible mechanisms of action. Also, we present information on probiotic products synthesized by international and national companies. Finally, there are described future prospective of research concerning the applications of recombinant yeast strains as basis for obtaining new bio-drugs. In conclusion, the data comprised in this paper, presents an interesting argument for using yeasts as biotherapeutic agents, an alternative to conventional treatments.
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J AOAC Int
January 2025
College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Background: Yogurt has emerged as an essential nutritional food in contemporary diets, and the development of new multi-component yogurt formulations has become a focal point of current research.
Objective: In this study, the effects of fermentation compounds and the addition of sugar, soy milk on the quality and probiotic activity of milk-soy mixed yogurt were studied to determine the optimal formation of mixed yogurt.
Methods: The various fermentation compounds (YO-MIX 883, Lactobacillus Casei complex starter cultures, Lactobacillus Paracasei compound starter cultures), different concentrations of milk-soy additions (0, 25, 50, 75, 100%) and sugar (2, 4, 6, 8%) were tested within each experimental group, and the pH, appropriate acidity, and total viable bacterial count of the fermented milk-soy mixed yogurt were determined throughout the fermentation and refrigeration processes.
Prev Nutr Food Sci
December 2024
Department of Animal Production, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia.
Stingless bee honey and flowers are functional foods known for their numerous health benefits. Incorporating these functional ingredients into fermented milk can influence the properties of the final product. This study aimed to evaluate the effects of supplementing stingless bee honey (SBH) from and flower extract (CTFE) on the physicochemical and functional characteristics of fermented goat milk.
View Article and Find Full Text PDFCureus
December 2024
Pharmaceutical Biotechnology and Microbiology, Vidya Herbs USA, Bunnell, USA.
Purple tea ( var. ) is a distinct variety of known for its bioactive compounds, including caffeine, catechins, and a unique compound called 1,2-di-Galloyl-4,6-Hexahydroxydiphenoyl-β-D-Glucose, (GHG) found predominantly in purple tea leaves, which shows potential in obesity management. Studies have indicated that these bioactive compounds play a significant role in reducing BMI and body weight among obese patients.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Physiology, University of Medical Sciences, Ondo City, Ondo State, Nigeria.
Background: Yoghurt, a fermented dairy product consumed by diverse cultures for centuries, has garnered significant attention from the scientific community due to its potential health benefits and remarkable versatility. This study investigated the anti-inflammatory and anti-oxidative effects of pre-treatment with pasteurized yoghurt in indomethacin induced gastric ulceration.
Method: Thirty male Wistar rats were randomly assigned into five groups.
Crit Rev Food Sci Nutr
January 2025
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
The probiotic food sector is rapidly growing due to increased consumer demand for nutritional supplements. However, ensuring probiotic viability within the harsh conditions of the gastrointestinal tract remains a major challenge. While probiotic encapsulation is a promising solution to enhance probiotic viability, most traditional encapsulation methods have significant limitations.
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