Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Probiotic and synbiotic yogurt preparations were manufactured at the semi-industrial pilot scale with and strains without inulin or fortified with 1 and 3% (w/w) inulin. The pathway of casein breakdown was determined in probiotic, synbiotic, conventional yogurt, and nonstarted milk base using HPLC-ESI-MS/MS-based peptidomics and phosphopeptidomics; in the latter case, casein phosphorylated peptides (CPPs) were previously enriched by hydroxyapatite chromatography. Compared with traditional yogurt, casein proteolysis increased in probiotic and even more in synbiotic yogurt with 1% inulin. Fortification with 3% inulin greatly modified the proteolytic pattern, indicating a characteristic contribution of probiotics to proteolysis. The enhanced proteolysis in synbiotic yogurt exposed the neo-formed peptides to progressively increase enzymatic or chemical modifications, such as dephosphorylation of CPPs, methionine oxidation, and formation of N-terminal pyroglutamic acids. These modifications might constitute molecular signature descriptors of metabolic processes mediated by complex bacterial communities, with technological, nutritional, and sensorial significance.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/acs.jafc.0c02603 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Synbiotic yogurt with nanoparticle entrapped rice straw hemicellulose for immediate probiotic support and prebiotic delivery.
NPJ Sci Food
August 2025
Department of Chemistry of Natural and Microbial Products, Pharmaceutical and Drug Industries Research Institute, National Research Centre, 33 El Bohouth St., Dokki, 12622, Giza, Egypt.
This study presents a novel synbiotic yogurt fortified with free and PLGA-entrapped rice straw hemicellulose hydrolyzate (RSHH) to offer immediate probiotic support and sustained prebiotic delivery. RSHH, obtained by enzymatic hydrolysis, yielded 0.5 g/g hemicellulose and was rich in xylooligosaccharides (48.
View Article and Find Full Text PDFNovel Synbiotic Yogurt Formulation Supplemented with Fucoidan from Algae to Promote and GG.
Foods
July 2025
Departamento Microbiologia y Ecologia, Universitat de València, 46100 Burjassot (Valencia), Spain.
Allergy is recognized as a public health problem with pandemic consequences and is estimated to affect more than 50% of Europeans in 2025. Prebiotic and probiotic food implementation has recently emerged as an alternative strategy to promote immunomodulatory beneficial effects in allergic patients. Among prebiotics, algae represent a niche of research with enormous possibilities.
View Article and Find Full Text PDFDeveloping novel synbiotic low-fat yogurt using sour cherry pomace pectin-derived oligosaccharides: survival, quality and antioxidant properties.
J Food Sci Technol
September 2025
Department of Bioengineering, School of Life Sciences Engineering, College of Interdisciplinary Science and Technologies, University of Tehran, Tehran, 14399-57131 Iran.
Unlabelled: In this study, microwave-assisted extraction of pectin from sour cherry pomace was accomplished and the obtained supernatant was hydrolyzed by pectinase enzyme. Afterward, the pectin-derived oligosaccharides (POS) at different concentrations (0.1, 0.
View Article and Find Full Text PDFUCLM-104 and UCLM-41 Are Promising Candidates to Produce Synbiotic Yogurt.
Food Sci Nutr
July 2025
Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias Ambientales y Bioquímica Universidad de Castilla-La Mancha (UCLM) Toledo España.
Functional foods consumption, included the synbiotics, has garnered attention of the consumers because of their health's benefits, being lactic acid bacteria (LAB) the microorganisms most used for their manufacturing. Twelve potential probiotic LAB strains were evaluated for cholesterol removal, phenolic content, antioxidant properties, α-glucosidase inhibitory activity (anti-diabetic effect), and in vitro angiotensin-I-converting enzyme- (ACE) inhibitory activity (anti-hypertensive effect), together with the assimilatory capacity of different prebiotics such as inulin, lactulose, β-glucans, and fructooligosaccharides, to be used in the production of a synbiotic yogur. Their anti-inflammatory potential in Caco-2 cells was also assayed.
View Article and Find Full Text PDFUnveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook.
3 Biotech
June 2025
Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha 761211 India.
Functional dairy foods represent a rapidly growing category in the food industry, driven by enormous consumer demand for health promotion and disease prevention. The interplay between probiotics and prebiotics in these products has the potential to enhance their overall health supports. Probiotics, such as s and species, commonly found in fermented dairy foods like yogurt, fermented milk, and whey beverages, support gut health by improving the intestinal homeostasis, that aids digestion, nutrient absorption, and strengthen the immune functionality.
View Article and Find Full Text PDF