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  • 1
    Online Resource
    Online Resource
    Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 5 ( 2022-05-13), p. 223-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 5 ( 2022-05-13), p. 223-
    Abstract: Oxidative stress can lead to chronic inflammation, nephrotoxicity, and renal damage. The consumption of plant-based dairy alternatives has increased rapidly worldwide due to their health effects. Bioactive components from natural sources, such as plants, are effective in protecting against oxidative stress. The present study evaluated the physicochemical and sensory properties of fermented camel milk made from camel milk mixed with pumpkin seed milk. Fermented camel milk consists of camel milk mixed with 25% and 50% pumpkin seed milk. This blend (fermented camel milk containing 50% pumpkin seed milk) was evaluated as an antioxidant agent in oxidative stress induced rats. A total of thirty-two male adult albino rats of Sprague Dawley® Rat strain weighing 150–180 g were randomly divided into four groups (n = 8). The first group was solely administered the standard diet and served as the negative control. The other rats (n = 24), received a basal diet, including being intraperitoneally injected with carbon tetrachloride, with a single dose at a rate of 2 mL/kg body weight) as a model for oxidative stress. The oxidative stress rats were divided into three groups; the first group did not receive any treatment and served as the positive control. The second and third groups were administered 10 g/day fermented camel milk and fermented camel milk containing 50% pumpkin seed milk. The results revealed that mixing the camel milk with pumpkin seed milk was more effective in increasing the total solids, protein, ash, fiber, acidity, viscosity, phenolic content, and antioxidant activity. These enhancements were proportional to the mixing ratio. Fermented camel milk containing 50% pumpkin seed milk exhibited the highest scores for sensory properties compared with the other fermented camel milk treatments. The group of rats with oxidative stress treated with fermented camel milk containing 50% pumpkin seed milk showed a significant decrease (p ≤ 0.05) in the levels of malondialdehyde (MDA), low-density lipoprotein (LDL), cholesterol (CL), triglycerides (TGs), AST, ALT, creatinine, and urea, and increased (p ≤ 0.05) high-density lipoprotein (HDL) and total protein and albumin compared with rats with oxidative stress. Consumption of fermented camel milk containing 50% pumpkin seed milk by the oxidative stress rat groups caused significant improvement in all of these factors compared with the positive control group. This study revealed that the administration of fermented camel milk containing 50% pumpkin seed milk to rats with oxidative stress prevented disorders related to oxidative stress compared with the untreated oxidative stress group. Thus, incorporating fermented camel milk might play a beneficial role in patients with oxidative stress.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8050223
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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  • 2
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    Online Resource
    Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 2 ( 2022-01-25), p. 52-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 2 ( 2022-01-25), p. 52-
    Abstract: Fermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole milk powder in aqueous fennel seed extract. Different concentrations of fennel aqueous seeds extract (2%, 4% and 6% w/v) were used as a substitute for water to reconstitute whole milk powder in formulations of yoghurt as functional additives. Interestingly, the use of aqueous extract of fennel seeds in the reconstituted yoghurt milk did not affect yoghurt composition (moisture, protein, fat and ash contents) compared to plain yoghurt. The titratable acidity significantly decreased after using aqueous fennel seed extract in the yogurt manufacture. In this regard, the titratable acidity value was 0.85 in the control yogurt at the fresh period and 1.14 after 21 days of storage, while this value significantly decreased in the yogurt treatments with 2%, 4% and 6% aqueous fennel seed extract to 80, 0.77 and 0.72, respectively, at fresh period and reached 1.03, 0.96 and 0.94, respectively, after 21 days of storage (p 〈 0.05). Conversely, the pH values significantly increased (p 〈 0.05) following the addition of aqueous fennel seed extract in the yogurt manufacture. Moreover, the total phenolic content significantly increased (p 〈 0.05) from 38.60 (mg GAE/L), in fresh plain yogurt, to 44.80, 53.20 and 64.30 (mg GAE/L), in 2% fennel extract yoghurt (FEY2), 4% fennel extract yoghurt (FEY4) and 6% fennel extract yoghurt (FEY6), respectively. Likewise, the antioxidant activity significantly increased (p 〈 0.05) from 0.11 (mM TE) in fresh plain yogurt to 0.18, 0.26 and 0.32 (mM TE) in (FEY2), (FEY4) and (FEY6), respectively. The survival of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum decreased during storage time in all yoghurt treatments, although it stood at recommended levels for health effects (at least 106 cfu/mL in traditional yoghurt). For sensory evaluation, FEY4 was more acceptable, followed by FEY6, FEY2 and PY, respectively. Collectively, the present study provides useful information about the bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8020052
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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  • 3
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    Online Resource
    Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 3 ( 2022-03-06), p. 112-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 3 ( 2022-03-06), p. 112-
    Abstract: Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified with golden berry juice and assess its therapeutic effect on hepatitis rats. Thirty male albino rats were randomly divided into two major groups. The first group included the control (-) animals (six rats) and was fed a standard diet, whereas the second group included 24 rats that were fed a standard diet and injected with carbon tetrachloride (CCl4) for 2 weeks to trigger chronic damage of the liver (hepatitis); they were then divided into four groups (six rats/group): Group 2: hepatitis, fed on a standard diet as a positive control group; Group 3: received a basal diet with 5 mL of the yogurt drink; Group 4: received a basal diet with 5 mL of the yogurt drink fortified with 10% golden berry juice. Group 5: received a basal diet with 5 mL of the yogurt drink fortified with 20% golden berry juice. Various biological parameters were determined. Yogurt drink treatments were evaluated for their chemical, phytochemical, and sensory properties, as well as for their effects on hepatoprotective activity by determining various biochemical parameters. We found that the yogurt drinks containing golden berry juice exhibited no significant differences in fat, protein, and ash content compared with the control samples. Moreover, the yogurt drinks containing golden berry juice exhibited the highest content of total phenolic compounds, antioxidant activity, and organoleptic scores among all treatments. In addition, rats fed on a diet fortified with yogurt drinks containing golden berry juice for 8 weeks exhibited higher potential hepatoprotective effects compared with the liver injury control group. This improvement was partly observed in the group that received the yogurt drink containing golden berry juice. Therefore, we concluded that golden berry juice can be recommended as a natural additive in the manufacture of functional yogurt drinks, as it showed a potential hepatoprotective effect in rats with hepatitis.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8030112
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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  • 4
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    Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 8 ( 2022-08-14), p. 390-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 8 ( 2022-08-14), p. 390-
    Abstract: Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain inulin compounds and other nutrients with beneficial properties of fresh yoghurt. However, limited studies explored the potential benefits of the addition of Jerusalem artichoke tuber powder as a fat replacer on the physicochemical properties and survival of probiotics in frozen yoghurt. In this respect, the aim of this study was to determine the effect of Jerusalem artichoke tuber powder (JATP) (0, 5, 10, 15, and 20% w/w) of the fat source used in the mix as a fat, and sugar replacer in frozen yoghurt production. The microbiological, physicochemical, textural, and sensory properties of frozen yoghurt were investigated. Samples with JATP contained viable counts of bifidobacterium bifidum BGN4 and Lactobacillus casei Lc-01 of 7 log cfu/g during 90 days of storage, as compared to the control sample. The highest viability of probiotics was obtained in the sample formulated with 10% JATP. The formulation of frozen yoghurt with JATP increased the acidity and enhanced the overrun. Compared with the control sample, the incorporation of JATP into frozen yoghurt increased the melting resistance, overrun, and viscosity of the frozen yoghurt. The addition of JATP up to 10% significantly increased sensory attributes. Collectively, the study concluded that the enrichment of frozen yoghurt with JATP up to 20% will provide consumers with health benefits and could be introduced to markets as functional frozen yoghurt.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8080390
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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  • 5
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    Assessment of the physicochemical and sensory characteristics of fermented camel milk fortified with Cordia myxa and its biological effects against oxidative stress and hyperlipidemia in rats
    Frontiers Media SA ; 2023
    In:  Frontiers in Nutrition Vol. 10 ( 2023-5-9)
    Details
    In: Frontiers in Nutrition, Frontiers Media SA, Vol. 10 ( 2023-5-9)
    Abstract: Natural feed additives and their potential benefits in production of safe and highly nutritious food have gained the attention of many researchers the last decades. Cordia myxa is a nutrient-dense food with various health benefits. Despite this fact, very limited studied investigated the physicochemical and sensory impacts of incorporation of fermented camel milk with Cordia myxa and its biological effects. The current study aimed to assess the physical, chemical, and sensory characteristics of fermented camel milk (FCM) fortified with 5, 10, and 15% Cordia myxa pulp. The study demonstrated that fortification of camel milk efficiently enhanced protein, total solids, ash, fiber, phenolic substance, and antioxidant activity. When compared to other treatments, FCM supplemented with 10% Cordia myxa pulp had the best sensory features. In addition, FCM fortified with 10% Cordia myxa pulp was investigated as a potential inhibitor of hypercholesterolemia agents in obese rats. Thirty-two male Wistar rats were split into two main groups including normal pellet group ( n  = 8) served as negative control group (G1) and a group of hyperlipidemic animals ( n  = 24) were feed on a high-fat diet (HFD). Hyperlipidemic rats group ( n  = 24) were then divided into three subgroups (8 per each); second group or positive control (G2) which include hyperlipidemic rats received distilled water (1 mL/day), the third group (G3) involved hyperlipidemic rats feed on FCM (10 g/day) and the fourth group (G4) included hyperlipidemic animals feed on 10 g/day FCM fortified with 10% of Cordia myxa pulp by oral treatment via an intestinal tube for another 4 weeks. In contrast to the positive control group, G4 treated with Cordia myxa showed a substantial decrease in malondialdehyde, LDL, cholesterol, triglycerides, AST, ALT, creatinine, and urea levels, while a significant increase in HDL, albumin, and total protein concentrations. The number of large adipocytes decreased while the number of small adipocytes increased after consumption of fortified FCM. The results indicated that fermented milk fortified with Cordia myxa pulp improved the functions of the liver and kidney in hyperlipidemic rats. These results demonstrated the protective effects of camel milk and Cordia myxa pulp against hyperlipidemia in rats.
    Type of Medium: Online Resource
    ISSN: 2296-861X
    URL: Article
    DOI: 10.3389/fnut.2023.1130224
    Language: Unknown
    Publisher: Frontiers Media SA
    Publication Date: 2023
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  • 6
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    Online Resource
    Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 5 ( 2022-04-29), p. 200-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 5 ( 2022-04-29), p. 200-
    Abstract: The current study aimed to evaluate the chemical, phytochemical, and sensory properties; the nutritional value; and the antioxidant properties resulting from the incorporation of yogurt fortified with the aqueous extract of Hawthorn leaves in Sprague Dawley rats. The results revealed that the yogurt containing the aqueous extract from Hawthorn leaves exhibited no significant differences in terms of its protein, fat, and ash contents compared to control samples. Moreover, the highest total phenolic content (62.00 ± 1.70) and antioxidant activity (20.60 ± 0.74%) were detected in the yogurt containing 0.4% Hawthorn leaf extract compared to the other samples. The consumption of yogurt fortified with the aqueous extract from Hawthorn leaves by rats experiencing oxidative stress resulted in a significant decrease (p ≤ 0.05) in the triglyceride, total cholesterol, low-density lipoprotein, aspartate aminotransferase, alanine aminotransferase, creatinine, urea, and malondialdehyde levels and a remarkable increase (p ≤ 0.05) in the high-density lipoprotein, total protein, and albumin levels as well as in the total antioxidant potentials of serum compared to the positive control group, indicating that the extract from Hawthorn leaves can play a preventive role against oxidative stress. Collectively, our study concluded that the extract from Hawthorn leaves can provide health benefits to yogurt on the basis of its high bioactive components and can exert protective effects against oxidative stress in rats.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8050200
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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  • 7
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    Online Resource
    Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 9 ( 2022-08-29), p. 428-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 9 ( 2022-08-29), p. 428-
    Abstract: Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of synthetic preservatives; consumers have become skeptical of consuming foods containing these additives. Polyphenols used as natural preservatives that can be extracted from fruits, vegetables, herbs and spices provide the best alternative for partial or complete replacement of their synthetic analogues. The present study’s emphasis was on employing different plant extracts to be efficiently used as antimicrobial agents for developing replacements for the synthetic chemical additives in food products. The study also investigated the antimicrobial potentialities of five medicinal plants, widely used in Egypt (sumac, tamarind, rosemary, roselle and lemon) against six microbial markers (E. coli, P. aeruginosae, B. subtilis, S. aureus, Penicillium sp. and A. niger.). Sumac extracts showed the best activity against all tested microorganisms, producing the widest inhibition zones ranging from 14 to 45 mm, followed by tamarind and roselle extracts, with inhibition zones ranging from 8–36 and 8–34 mm, respectively. On the other hand, extracts of rosemary and lemon showed variable antimicrobial activity. All extracts from all tested plants were less active against fungal species than bacterial species. In all cases, the organic extracts (80% methanol, 80% ethanol) showed the same or greater activity than the aqueous extracts. In addition, the methanolic extracts showed the strongest and broadest spectrum. The most sensitive strain to plant extracts was B. subtilis, while the most resistant strain was P. aeruginosae. The MIC and MBC or MFC values of methanolic extracts were assayed using the broth dilution method. Sumac extract showed the best activity against all tested microorganisms with the lowest values of MIC and MBC or MFC (from 0.260 to 0.877 and 0.310 to 1.316 mg/mL, respectively, for bacteria, and from 1.975 to 2.5 and 2.5 to 4.444 mg/mL, respectively, for fungi). Interestingly, the tested extracts inhibited microbial growth in tomato paste and pasteurized cow milk for a long storage period (increase shelf life) as compared to the control samples. In conclusion, herbal and spice extracts could be successfully applied as natural antimicrobials for the elimination of food borne microbes and pathogen growth.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8090428
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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  • 8
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    Online Resource
    Remedial Action of Yoghurt Enriched with Watermelon Seed Milk on Renal Injured Hyperuricemic Rats
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 2 ( 2022-01-20), p. 41-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 2 ( 2022-01-20), p. 41-
    Abstract: The consumption of plant-based dairy alternatives has increased rapidly around the world as a result of numerous positive health effects. Little information is available about the potential use of watermelon seed milk in the manufacture of yoghurt. The present study was undertaken to investigate the remedial action of yoghurt enriched with watermelon seed milk in renal injured hyperuricemic rats. A new yoghurt, substituting cow’s milk with different proportions of watermelon seed milk was prepared, followed by evaluation of its acceptability and functionality. Four different types of yoghurt were prepared from cow’s milk containing 3% fat, with different proportions of blended watermelon seed milk (0.0, 25, 50 and 75%). Sensorial traits, i.e., appearance, flavor, body and texture, and overall acceptability demonstrated that the blended treatment (50% cow’s milk and 50% watermelon seed milk.) was the most acceptable. This blend was then tested as an anti-hyperuricemia agent in rats. In this respect, twenty-four male albino rats were assigned into four groups (n = 6). The first group was solely administered a standard diet, and served as the negative control. The other rats (n = 18) received a basal diet including 20 g/kg dietary potassium oxonate in order to induce hyperuricemia. The hyperuricemic rats were then divided into three groups; the first group did not receive any treatment and served as the positive control, while the second and third groups were administered 10% cow’s milk yoghurt and 10% watermelon seed milk yoghurt, respectively. Interestingly, the results showed that the hyperuricemic group receiving a diet supplemented with 10% watermelon seed milk yoghurt was not significantly different from the negative control in the measured biological parameters, and saw a significant improvement in renal function compared to the positive control. The biologically favorable action of watermelon seed milk yoghurt could be attributed to its potential promotion of antioxidant status via enhancement of the activities of superoxide dismutase, catalase, and glutathione transferase. Collectively, this study concluded that watermelon seed milk can be used in yoghurt manufacturing in proportions of up to 50%, and may improve kidney function as an anti-hyperuricemic agent.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8020041
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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  • 9
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    Online Resource
    Effects of Fermented Camel Milk Supplemented with Sidr Fruit (Ziziphus spina-christi L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 6 ( 2022-06-08), p. 269-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 6 ( 2022-06-08), p. 269-
    Abstract: Diabetes is one of the most common chronic metabolic diseases, and its occurrence rate has increased in recent decades. Sidr (Ziziphus spina-christi L.) is a traditional herbaceous medicinal plant. In addition to its good flavor, sidr has antidiabetic, anti-inflammatory, sedative, analgesic, and hypoglycemic activities. Camel milk has a high nutritional and health value, but its salty taste remains the main drawback in relation to its organoleptic properties. The production of flavored or fortified camel milk products to mask the salty taste can be very beneficial. This study aimed to investigate the effects of sidr fruit pulp (SFP) on the functional and nutritional properties of fermented camel milk. SFP was added to camel milk at rates of 5%, 10%, and 15%, followed by the selection of the best-fermented product in terms of functional and nutritional properties (camel milk supplemented with 15% SFP), and an evaluation of its hypoglycemic activity in streptozotocin (STZ)-induced diabetic rats. Thirty-two male adult albino rats (weighing 150–185 g) were divided into four groups: Group 1, nontreated nondiabetic rats (negative control); Group 2, diabetic rats given STZ (60 mg/kg body weight; positive control); Group 3, diabetic rats fed a basal diet with fermented camel milk (10 g/day); and Group 4, diabetic rats fed a basal diet with fermented camel milk supplemented with 15% SFP (10 g/day). The results revealed that supplementation of camel milk with SFP increased its total solids, protein, ash, fiber, viscosity, phenolic content, and antioxidant activity, which was proportional to the supplementation ratio. Fermented camel milk supplemented with 15% SFP had the highest scores for sensory properties compared to other treatments. Fermented camel milk supplemented with 15% SFP showed significantly decreased (p 〈 0.05) blood glucose, malondialdehyde, low-density lipoprotein-cholesterol, cholesterol, triglycerides, aspartate aminotransferase, alanine aminotransferase, creatinine, and urea, and a significantly increased (p 〈 0.05) high-density lipoprotein-cholesterol, total protein content, and albumin compared to diabetic rats. The administration of fermented camel milk supplemented with 15% SFP in diabetic rats restored a series of histopathological changes alonsgside an improvement in various enzyme and liver function tests compared to the untreated group, indicating that fermented camel milk supplemented with 15% SFP might play a preventive role in such patients.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8060269
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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  • 10
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    Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 4 ( 2022-04-15), p. 187-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 4 ( 2022-04-15), p. 187-
    Abstract: Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p 〈 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8040187
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
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