1-s2 - nutrition coursework PDF

Preview

Summary

nutrition coursework...

Description

Contents lists available at ScienceDirect

Food Bioscience journal homepage: www.elsevier.com/locate/fbio

Potential non-dairy probiotic products – A healthy approach Anil Panghal a, Sandeep Janghub, Kiran Virkar a, Yogesh Gata, Vikas Kumara, Navnidhi Chhikara a, a b

⁎

Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India Food Product Development Division, Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India

A RT ICL E IN FO

A B S T RA CT

Keywords: Probiotics Immunity Digestibility Non-dairy

The consumer demand has changed from energy providing diet to the diet with balanced nutrient profile along with metabolic, physiological, health and functional benefits. Probiotics, neutraceutical and functional foods belong to such diet category. Probiotics are selective viable micro-organisms administered in adequate amount to confer health benefits beyond inherent general nutrition. These microorganisms have various health promoting functions like prevents intestinal tract infections, improves lactose metabolism, reduces serum cholesterol level, enhance immunity, stimulates calcium absorption, improves protein digestibility, synthesis of vitamins (vitamin B, nicotinic acid and folic acid), and counteracts the effects of food-borne pathogens. For wider distribution and acceptability, probiotic must be low cost, convenient and viable during the processing, storage and consumption. Consumer health consideration from the perspective of cholesterol in probiotic dairy products for the developed countries and economic reasons for the developing countries has diverted research towards non-dairy based probiotics. This has led to development of rapidly emerging cereals, legumes, fruits and vegetables based non-dairy probiotics. These alternative sources are cheaper in cost, possess more phytochemicals and can reduce the risk of cholesterol problems in lactose intolerance people.

1. Introduction Revolution in living standard, eating habits and increased health awareness has shifted the consumer acceptance towards nutritious, healthy and disease preventive food with wider health benefits. Consumer is more conscious about role of food in life prolongation and well-being, along with the prevention of non-transmissible chronic diseases (Granato, Branco, Nazzaro, Cruz, & Faria, 2010). Probiotics are in series of such foods and these are selective viable, microbial, dietary supplements administered in adequate amount to confer health benefits beyond inherent general nutrition. Probiotics impacts on human health are being progressively more promoted by health and medical professionals (Perricone, Bevilacqua, Altieri, Sinigaglia, & Corbo, 2015). In human intestine, Lactobacillus, Leuconostoc and Bifidum bacteria flourish well and prevent the growth of unfavorable intestinal pathogen. These microorganisms may be used individually or in combination in probiotics to improve lactose metabolism (Jiang, Li, Zhang, & Ren, 2008), prevention of intestinal tract infection, enhanced immunity, reduced serums cholesterol content, synthesis of vitamin like vit. B, nicotinic acids and folic acids, stimulates calcium absorption, improves protein digestibility, control the effect of food-borne pathogens, cure hypercholesterolemia, cardiovascular sicknesses, and pancreatitis etc. (Homayouni, Payahoo, & Azizi, 2012; Sanders, Tompkins, Heimbach, &

⁎

Kolida, 2005; Survarna & Boby, 2005; Parvez, Malik, Ah Kang, & Kim, 2006; Oxman, Shapira, Klein, Avazov, & Rabinowitz, 2001) (Table 1). Prolonged antibiotics intake results in detrimental impact on the intestinal microflora and can reduce nutrient absorption. Probiotic ingestion is suggested or instructed along with antibiotics to maintain favorable microflora (Balamurugan et al., 2010). Probiotics enhanced nutritional availability, antioxidant capacity, and thus overall food quality is improved. Fermented milk and yoghurt are dairy probiotics available in market e.g. Yakult in Japan, Suntory Bikkle in Japan, Actimeal in Paris, Vifit in Netherlands, Nestle LC1 in Switzerland, and Nesvita in Switzerland. 2. Why we need non-dairy probiotics Previously, health benefits of probiotics were fulfilled by milk/ other dairy products; however lactose intolerance, cholesterol content and allergic milk proteins are limiting factors in growth of dairy probiotics (Yoon, Woodams, & Hang, 2004). Total 75% of the world's population is suffering from lactose intolerance (Silanikove, Leitner, & Merin, 2015). Lactose intolerance is basically absence of lactase enzyme production by intestinal brush which hydrolyse lactose into absorbable sugars (i.e. glucose and galactose) to provide energy. Lactose is crucial first carbohydrate for promoting the health of new born (Wahlqvist,

Corresponding author.

https://doi.org/10.1016/j.fbio.2017.12.003 Received 5 October 2017; Received in revised form 23 November 2017; Accepted 11 December 2017

Table 1 Effect of probiotic microorganisms on health. Disease

Strains

Hyper cholesteromia and cardiovascular diseases

Lactobacillus spp., Bifidobacterium spp., Enterococcus faecium, Lactobacillus plantarum, Propionibacterium freudenreichii, Lactobacillus plantarum

Diarrhoea

Lb. rhamnosus, Lb. casei, Bf. lactis, Bf. Bifidum, Sc. Thermophilus, Lactobacillus casei

Antibiotic therapy

Kidney stones Immunity Lactose intolerance Cancer

Hypertension Pancreatitis Tooth problems Anemia

Eczema

Food allergies Urinary tract infection Inflammatory Bowel diseases

Health impact Positive; reduce the dietary cholesterol absorption

Positive (Competition with pathogenic bacteria on epithelial cells) Lb. salivarius, Lb. acidophilus, Lb. johnsonii, Enterococcus Positive (Minimize the disruptive effect of antibiotics to normal mundtii, Lactobacillus plantarum, Lactobacillus brevis, bacterial flora) Lactobacillus strains, Bifidobacterium strains Lactobacillus RC−14, LactobacillusGR−1, Lactobacillus Positive (Degrade or reduce the B−54 oxalate excretion) Lb. casei Shirota, Lb. rhamnosus, Lb. acidophilus, Bf. lactis, Positive (Enhance the level of immune Bacillus circulans, Lactobacillus plantarum reactive cells) Lb. rhamnosus, Lb. Plantarum, Lb. delberukii, Bf. Lactis, Positive(Digestion of lactose) Lactobacillus acidophulus Bifidobacterium sp., Lb. casei Shirota, Lb. acidophilus, Positive (Detoxify the ingested Propionibacterium sp, carcinogens) Lb. rhamnosus Lb. Rhamnosus, Lb. Lactis Positive (Reduce blood pressure) Lb. rhamnosus GG, Bf. lactis BB−12 Positive (Decrease in occurrence of pancreatic infection) Lactobacillus, Bifidobacterium Positive, Decrease teeth problems

References Suvarna and Boby, 2005; Parvez et al., 2006; Oxman et al. (2001); Homayouni et al. (2012); Sanders et al. (2005); Nguyen et al. (2013) Parvez, Malik, Ah Kang, and Kim (2006)

Sanders et al. (2005)

Sanders et al. (2005) Sanders et al. (2005); Homayouni et al. (2012) Sanders et al. (2005) Sanders et al. (2005)

Sanders et al. (2005) Pezzilli and Fantini (2006)

Darwazeh and Darwazeh (2011); Niers et al. (2009) Lactobacillus lactobacilli increase the expression of Balamurugan et al. (2010) iron transporters in the caecum due to production of propionic acid, Escherichia coli, Bifidobacterium bifidum, Bifidobacterium Eczema can be cured with probiotics Niers et al. (2009); Soh et al. (2009); Viljanen lactis, Lactococcus lactis and Pohjavuori (2005); Viljanen, Kuitunen et al. (2005) Escherichia coli, Lactobacillus, Bifidobacterium Improves immunity of body and Soh et al. (2009) reduces food allergies Lactobacillus rhamnosus, Lactobacillus reuteri, L. acidophilus Urinary tract diseases problems are Anukam, Hayes, Summers, and Reid (2009) reduced. E. coli, Saccharomyces boulardii, Bifidobacterium longum, B. Bowel syndrome and in flammatory Ventura and Perozzi (2011) bowel disease are reduced breve, B infantis, Lactobacillus casei, L. plantarum, L. acidophilus, L. delbrueki subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus

2015). During the postnatal period, the activity of the intestinal enzyme (lactase) is maximal amongst most infants which further diminish with the age. Nevertheless, among two to twelve year old children, the segregation occurs into two distinct groups, namely “lactase non-persistence group” having hypolactasia and a “lactase-persistence group” who pertain their neonatal level of lactase activity even after the phase of infancy. The commonly observed symptoms in lactose intolerant people are like bloating gastric pain and cramps, gas production in gastrointestinal track, diarrhoea etc. Probiotics helps in release of βgalactosidase in small intestine which assists in lactose digestion/ breakdown. So, probiotics intake can lessen the severity of lactose intolerance, but the effectiveness depends on number of cells in the product and amount of lactose present. Besides this with an increase in vegetarian consumers in both developed and developing countries, there is also a high demand for plant based probiotic products. High cholesterol content dairy products, significant number of lactose intolerant people and economics reasons for the developing countries also necessitates the search for dairy alternatives with good nutrients along with health promoting factors e.g. fruits, vegetables, cereal, and legume etc. (Panghal et al., 2017b) and from products which are lack of cholesterol content however rich in protein, starches, minerals, fibre, vitamins and disease preventing antioxidant contents. Non-dairy probiotic foods are used as therapeutic treatment product for the people having lactose intolerance (Deng, Misselwitz, Dai, & Fox, 2015).

2.1. Market potential for non-dairy probiotic beverages The global functional foods and beverages market value was USD

129.39 billion in 2015 and is growing at a CAGR (compound annual growth rate) of close to 8.6%. Growing geriatric population, healthcare costs, consumer's consciousness towards their well-being, and changing lifestyle is expected to drive probiotic foods market growth. First probiotic food free from milk or milk constituents was formulated and manufactured in 1994 by Skane Dairy with brand name ProViva in Sweden. Oatmeal gruel was fermented with lactic acid bacteria Lactobacillus plantarum 299 v/L and malted barley was added to improve liquefaction. Fermented oatmeal gruel was mixed with different fruit drinks e.g. black currant, strawberry, blueberry, rose hip, or any tropical fruit at concentration of 5% to provide fruity flavour. Bacteria were resistant to low pH (pH < 2.8–3.4) depending on type of fruit used and were viable for more than one month at refrigerated storage. The finished product contains ~5 × 1010 cfu/l of viable Lactobacillus plantarum 299 v/L. A resembling product “GoodBelly” prepared from oatmeal with Lactobacillus plantarum 299 v/L was first non-dairy probiotic drink in U.S. market in 2006. Considering the market aspects, Danisco launched non-dairy probiotics like energy drinks, fruit juice, and ice cream. Probiotic infant formula “Good Start” by Nestle is also a good effort to reduce the chances of allergic reactions due to whole cow's milk proteins. Siegrist, Stampfli, and Kastenholz (2008) recommended that claiming health properties of food item has led functional food and beverage market to arouse an interesting level among various foods and drink category, thus increasing the zeal of consumers to buy functional foods (Table 2).

Table 2 Probiotic beverages from cereals, legumes, fruits and vegetables and their market brands. Beverages

Source

Strains

Probiotic vegetables juice, pickle

Carrot, beet, ginger, tomato, cabbage, onion, peanut

L. acidophilus, L. plantarium, L. casei and BifidumJayabalan, Malbaša, Lončar, Vitas, and Sathishkumar (2014); Yoon et al. (2004) longum, L . delbrueckii

Orange, pineapple, cranberry, banana, passion fruit,

Lb. plantarum, Lb.casei, Lb. rhamnosus, Lb.

Luckow and Delahunty (2004)

coconut, black current

paracasei, Lb. reuteri MM53 Lactobacillus plantarum

Colorado, US; Biola, Tine BA, Norway; Rela, Biogaia, Sweden Pakbin, Razavi, Mahmoudi, and Gajarbeygi (2014); GoodBelly Fruit drink Khatoon and Gupta (2015); Thakur and Sharma Next Foods (USA) (2017) Nam and Ahn (2016) Korea Ginseng Corporation

Probiotic fruit juice

Fruit Drink

Kimchi, Red Ginseng Beverage Hardaliye

mango, blueberry, pomegranate, blackberry, tropical green, cranberry, watermelon, tropical orange, and coconut water juices Cabbage, garlic, red pepper, onion, ginger and radish, Red grape

Pozol probiotic food supplement Kombucha

Maize, lemon juice Lemon oil Tea leaves

Bushera

Sorghum, millet flour

Mahewu

Maize, sorghum, millet malt, wheat

Togwa Kefir Soy

Maize flour, finger millet Soya beans

Avenly, velle

Oat bran yoghurt

Tempeh Ricera

Soya beans Rice

Boza

Rye, millets, wheat, cereals, maize

References

Streptococcus, Pediococcus Leuconostoc spp. Enterococcu., Lactococcus Coskun (2017) Lb. acetotolerans, Lb. vaccinostercus, Lb. paracasei, Pseudo plantarum Lactococcus lactis subsp. lactis Thakur and Sharma (2017) Bifidum longum Coskun (2017) S. ludwigii, S. cerevisiae, S. bisporus, Torulopsis sp. Jayabalan et al. (2014) and Zygosaccharomyces sp Lb. brevis, Enterococcus and Streptococcus, Lactococcus, Lactobacillus, Leuconostoc. Lactococcus lactis subsp. lactis Lactobacillus, Streptococcus, Lb. plantarum K. marxianus, Kluyveromyces lactis, L. brevis, L. kefir, L. mesenteroides, L . helveticus B.bifidum, L. acidophilus

Market brands Healthy life Probiotics, Golden Circle, Australia; Bioprofit, Gefilus, Valio Ltd, Finland; Tropicana; Good Belly, drink, Next Foods,

Good Belly

Not available Bifa 15, Eden Foods, USA Vanjoin Hubei; GT Synergy, Millennium Products Inc, California, US Muianja et al. 2003 Basillia Foods, Centurion, Gauteng, South Africa Blandino, Al-Aseeri, Pandiella, Cantero, and WebbBasillia Foods, Centurion, Gauteng, South (2003) Africa Granato et al. (2010) Not available Coskun (2017) Life way, Greek Jayabalan et al. (2014)

L. rhamnosus, Lactobacillus, Bifidobacterium USDA Nutritional Data Base (2010) S. thermophilus, L. acidophilus, L. bulgaricus, Coskun (2017) Bifidobacterium bifidum. Lb. coprophilous, Lb. plantarum, Lb. acidophilus, Blandino et al. (2003) Leuconostoc re ffinolactis, Lactobacillus brevis, Lb. fermentum, Leuconostoc mesenteroides

Avenly Oy Ltd. Finland; Velle Oats, St. Petersburg, Russia Soyabean company, Europe Wild wood Not available

3. Non dairy probiotics

taozih, peach pickle by lactic acid bacteria like L. brevis, L. lactis, Weissella cibaria, W. paramesenteroides, W. minor, Leuconostoc mesenteroides, and Enterococcus faecalis. Pickle can be stored for a longer time at 6–10 °C temperature.

A large number of lactic acid fermented traditional products based on non-dairy sources are available and consumed throughout the world. But, these traditional products were not explored as potential probiotics due to lack of scientific research and different reasons (Molin, 2001). In some cases cooking prior to consumption leads to killing of probiotic microorganisms e.g.in Indian fermented products idli, dosa, dhokla, etc. Now a day, lot of commercially available non-dairy probiotics are available. The paper summarises about fruits, vegetables, cereal and legumes based probiotic products and their health benefits and thus making consumer more aware about these products.

Argyri et al. (2013) made olive based fruit probiotic drink. The fresh olive fruits were used for fermentation. Olive contains high nutritional value like organic acids, phenols, antioxidants. The lactic acid bacteria like, L. pentosus, L. plantarum, Pediococcus cerevisiae, L. mesenteroides, L. brevis were used for preparation of fermented beverage.

4. Fruit based probiotic food products

4.5. Durian fruit probiotic

Fruits are an ideal medium for the functional foods and have more nutritional values due to the presence of various phytochemicals, antioxidant contents, no cholesterol, vitamins, mineral content and dietary fibres etc. (Yoon et al., 2004). Fruits are healthy, refreshing and have good taste and flavour profile and can be suitable for probiotics (Panghal et al., 2017b). Highly perishable and short shelf life of fruits necessitates for immediate processing to reduce the post-harvest losses and probiotic product development can be an approach to enhance availability and market value of product (Panghal Kumar, Dhull, Gat, & Chhikara, 2017a). Dairy allergens are also preventing some people to consume dairy probiotics and fruit and vegetables are free from dairy allergens, lactose and cholesterol and so are suitable substrate (Luckow & Delahunty, 2004). Fruit based probiotic products are made by pineapple, cranberry, strawberry, sweet lime, mango, grapes, cashew apple, olive, and oranges etc.

Tempoyak is a traditional fermented Malaysian probiotic product produced by using durian fruit. Lactic acid bacteria like, L. mali, L. brevis, L. mesenteroides and L. fermentum are used for the fermentation. Fermentation can be carried out in tight container at ambient temperature for 4–7 days.

4.1. Grapes probiotic Hardaliye is a grape fruit based non-alcoholic, non-dairy probiotic, traditional beverage of Turkey, fermented with mostly lactic acid bacteria along with addition of crushed mustard seeds and benzoic acids. Eteric oil from mustard seed affects yeast and also provides a characteristic flavour to the finished product. Benzoic acid inhibits or decrease alcohol production by affecting the yeast. The pH of hardaliye varies from 3.21 to 3.97 (Malganji, Sohrabvandi, Jahadi, Nematollahi, & Sarmadi, 2015) which can be increased slightly with the addition of clove or ginger. The color intensities, phytochemical and antioxidant contents of hardaliye changes depending on grape varieties and preparation process (Coskun, 2017). The probiotic bacteria used in fermentation of hardaliye are L. casei subsp. pseudoplantarum and L. paracasei subsp. paracasei predominantly followed by L. sanfranciscensis (formerly known as L. sanfrancisco), L. brevis, L. pontis, L. acetotolerans, and L. vaccinostercus. Güven and Aksoy (2009) studied fermentation of grape juice by lactic acid bacteria (L. plantarum, L. delbrueckii, and L. rahamnosus). They found that lactic acid production was upto 0.27% which reduced the pH upto 3.7.

4.4. Olive probiotic drink

4.6. Cashew apple Cashew apple (Anacardium occidentale L.) was used by Pereira, Maciel, and Rodrigues (2011) for probiotic juice production with L. casei. Cashew apple, native to the northern and north eastern regions of Brazil, has high ascorbic acid, phenol, antioxidants, minerals as well as rich source of glucose, fructose and carbon. During fermentation of cashew apple juice, oligosaccharides are produced. Cashew apple juice showed a good growth of L. casei probiotic bacteria as compared to dairy products. The fermented probiotic beverage of cashew apple can be stored for 42 days at refrigerated storage (Pereira et al., 2011), hence has the potential to be commercialized. 4.7. Mango probiotic juice Probiotification of mango juice was done by lactic acid and other probiotic bacteria (Reddy, Min, & Wee, 2015). Mango juice was fermented at 30 °C for 72 h and pH was reduced to 3.2 during fermentation. Probiotic lactic acid bacteria, L. acidophilus, L. delbrueckii, L. plantarum and L. casei were used and among them L. plantarum utilized the sugar at fastest rate. 4.8. Sweet lime probiot...