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yogurt Intake Reduces All-Cause and Cardiovascular Disease Mortality: A Meta-Analysis of Eight Prospective Cohort Studies

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Chinese Journal of Integrative Medicine 2020年第6期26卷 462-468页

作者： GAO Xiang JIA Hai-yi CHEN Guo-chong LI Cheng-yue HAO Mo Research Institute of Health Development Strategies Fudan UniversityShanghai(200032)China School of Public Health Xuzhou Medical UniversityXuzhou(221004)China School of Public Health and Management Weifang Medical UniversityWeifangShandong Province(261053)China Department of Epidemiologyand Population Health Albert Einstein College of MedicineNY(10461)USA

Objective:To assess the relationship between yogurt intake and mortality risk from prospective cohort ***:The PubMed,EMBASE,and Web of Science databases were searched for all records related to yogurt intake and mortality risk[all-cause or cardiovascular disease(CVD)or cancer mortality]before October 1,*** Newcastle-Ottawa Quality Scale was used to estimate the quality of all eligible *** results of the highest and lowest categories of yogurt intake in each study were collected and the effect size was pooled using a random effects *** dose-response analysis was calculated using the generalized least squares trend estimation ***:Eight eligible cohort studies were included in this *** were 235,676 participants in the 8 studies,and the number of deaths was 14,*** with the lowest category,the highest category of yogurt intake was not significantly related with all cause mortality[hazard ratio(HR)=0.93;95%confidence interval(CI):0.85,1.01],CVD mortality(HR=0.92;95%CI:0.81,1.03)and cancer mortality(HR=0.97;95%CI:0.83,1.12).These studies were homogenous,since the homogeneity test showed that I2 was 28.7%,15.1%and 11.8%,***,yogurt intake 200 g/d was significantly associated with a lower all-cause mortality(HR=0.88;95%CI:0.80,0.96)and CVD mortality(HR=0.87;95%CI:0.77,0.99)in the subgroup *** dose-response analysis showed that yogurt intake of 200 g/d was inversely associated with all-cause mortality(P=0.041,HR=0.95,95%CI:0.92,1.00)and CVD mortality(P=0.009,HR=0.92,95%CI:0.86,0.98),and all of which were linear relationship(P>0.05).Conclusions:This review provided the evidence regarding yogurt intake can reduce all-cause and CVD *** some positive findings were identified,more high-quality cohort studies and randomized controlled trials are warranted on a possible protective effect of yoghurt on health.

关键词： yogurt mortality cardiovascular disease cancer meta-analysis

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Physicochemical,rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

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Food Science and Human Wellness 2023年第1期12卷 69-78页

作者： Ishtiaq Ahmad Zhouyi Xiong Hanguo Xiong Rana Muhammad Aadil Nauman Khalid Allah Bakash Jvaid Lakhoo Zia-ud-din Asad Nawaz Noman Walayat Rao Sanaullah Khan College of Food Science and Technology Huazhong Agricultural UniversityWuhan 430070China Fisheries Research Institute Wuhan Academy of Agricultural SciencesWuhan 430207China National Institute of Food Science and Technology University of AgricultureFaisalabad 38000Pakistan Schools of Food and Agricultural Sciences University of Management and TechnologyLahore 54000Pakistan College of Food Science and Technology Zhejiang University of TechnologyHangzhou 310014China

Evidences show that the storage period greatly affects the quality of *** this study,three types of yogurt:control yogurt(CY),non-hydrolyzed potato powder yogurt(PPY)and enzymatically hydrolyzed potato powder yogurt(EHPPY)were prepared at 42℃ for 5 h and stored for 28 days at 4℃.The yogurts were evaluated for quality characteristics at different storage *** differences in pH values,titratable acidities and viable counts were detected in all three types of yogurt during ***,compared to other yogurts,EHPPY exhibited desirable water holding capacity,throughout the storage *** from this,sensory properties and antioxidant activities(2-diphenyl-1-picryl-hydrazyl(DPPH)free radical scavenging activity and ferric reducing antioxidant power(FRAP))of EHPPY were also significantly improved during the storage ***,the storage(G’)and loss(G”)modulus of PPY,EHPPY were lower than CY at 4℃ while a hysteresis loop was shown by all yogurts at the temperature range of 4-50℃ indicating higher G’(elasticity)than G”(viscosity).Based on our findings,EHPP could be an important functional ingredient in improving the quality and storage stability of yogurt for its production at an industrial level.

关键词： Storage stability Potato powder yogurt Rheology Microbiology Antioxidant activity

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Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt

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Food Bioscience 2022年第2期46卷 356-365页

作者： Ruixue Ding Mohan Li Yiting Zou Yiran Wang Chunyue Yan Haibing Zhang Rina Wu Junrui Wu College of Food Science Shenyang Agricultural UniversityShenyang110866PR China Inner Mongolia Yili Industrial Group Company Limited Hohhot010080PR China

Generally,yogurts on the market are usually anaerobic fermentation,but oxygen can be still dissolved in the production process,which is actually not strict *** study explored the multiple quality indicators and the metabolomic analysis of yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus using two fermentation methods,namely,strict anaerobic and normal *** changes in flavor substances in yogurts,including 17 free amino acids,17 fatty acids,and 7 response value,were detected using principal component and multi factor *** on the results of the comparisons between basic physical and chemical indicators,strict anaerobic fermentation increased the growth and acidification of the two bacteria,the response value of sourness,umami and *** anaerobic fermentation increased the free amino acid(Fold change=1.53)and short chain fatty acid levels(Fold change=1.73),and reduced the polyunsaturated fatty acid(Fold change=0.51)***,metabolomic analysis based on UPLC-Triple TOF-MS/MS showed that 92 differential metabolites were screened;45 differential metabolites were increased and 47 were *** results revealed that strict anaerobic fermentation was beneficial to metabolic changes and nutritional indicators of yogurt,which may be as indicators of valuable reference to improve dairy fermentation process.

关键词： yogurt Anaerobic fermentation Metabolomic Free amino acid Fatty acid UPLC-Triple TOF-MS/MS

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Effects of yogurt Supplementation on the Growth of Preschool Children in Beijing Suburbs

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Biomedical and Environmental Sciences 2005年第3期18卷 192-197页

作者： MEIHE YUE-XINYANG HuIHAN JIAN-HUAMEN LI-HUABIAN GUO-DONGWANG InstituteofNutritionandFoodSafety ChineseCenterforDiseaseControlandPreventionBeijing100050China

Objective To investigate the effect of yogurt supplementation on the growth of preschool children in Beijing suburbs. Methods Four hundred and two preschool children (217 males, 185 females), aged 3-5 years, whose height for age and/or weight for age were less than the reference level, were selected as subjects from 7 kindergartens in Beijing Fangshan District. The subjects were divided randomly into control group (CG, 201) and yogurt supplemented group (YG, 201). Each subject in YG was given one serving of yogurt (125 g) for 5 days a week from March to December in 2001, while nothing additional was provided to CG. All subjects kept their usual diet during the study. Anthropometry (body height and weight and upper-arm circumference) and the bone mineral density (BMD) of forearm were measured every 3 months. Disease status and dietary intake were also recorded and assessed. Results The intake of calcium, zinc, and vitamin B2 in YG was significantly higher than that in CG. The incidence and duration of upper-respiratory infection and diarrhea of children in YG were significantly less than those in CG. The height gain of children in YG was significantly higher than that in CG after yogurt was supplemented for 3, 6, and 9 months (Pyogurt was supplemented for 3, 6, and 9 months (Pyogurt was supplemented for 9 months (Pyogurt is beneficial to the improvement of calcium, zinc, and vitamin B2 intake, the decreasing of the incidence and duration of upper-respiratory infection and diarrhea, and the promotion of the health and the growth an

关键词： yogurt Preschool children Growth and development

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Effects of yogurt Containing <i>Lactobacillus gasseri</i>OLL2716 on Autonomic Nerve Activities and Physiological Functions

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Health 2015年第3期7卷 397-405页

作者： Kaiho Otomi Takuji Ymaguchi Shin Watanabe Akiko Kobayashi Hiroyuki Kobayashi Naoyuki Hashiguchi Department of Emergency and Disaster Medicine Juntendo University School of Medicine Tokyo Japan Kobayashi Medical Clinic Tokyo Tokyo Japan Center for Advanced Kampo Medicine and Clinical Research Juntendo University School of Medicine Tokyo Japan Department of Hospital Administration Juntendo University School of Medicine Tokyo Japan

The purpose of this study was to investigate the effects of yogurt containing Lactobacillus gasseri OLL2716 (LG21) on autonomic nerve activities, peripheral blood flow, skin condition (skin pig-mentations and moisture), saliva s-IgA and examination of quality of life (QOL). 20 healthy female volunteers (yogurt containing LG21 group: 10 people, yogurt containing Bifidobacterium (Bif) group: 10 people) were examined. The subjects ingested 100 g of yogurt twice daily for 4 weeks. Analysis was before and after 4 weeks dosage. By the effects for the autonomic nervous activity, parasympathetic increase was observed in the LG21 yogurt group, but was not significant increase. The LG21 yogurt was significantly increased on the peripheral blood flow. The LG21 yogurt was significantly increased on saliva s-IgA. The LG21 yogurt and Bif yogurt were significantly decrease on skin pigmentation. Also, LG21 yogurt was significantly increased on skin moisture. As a result of QOL questionnaire, incomplete evacuation, lower abdominal fullness, cold extremities and pimply or rough skin improved in LG21 yogurt and Bif yogurt after the administration period. These results suggest that the improvement effects of LG21 yogurt may be related to the activity of the parasympathetic nervous system.

关键词： yogurt Lactobacillus gasseri OLL2716 (LG21) Autonomic Nerve Activities Blood Flow Skin Condition

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Evaluation of Sensory Properties of Probiotic yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania

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Food and Nutrition Sciences 2011年第5期2卷 434-439页

作者： Stephanie L. Irvine Sharareh Hekmat National Institute for Medical Research Division of Food and Nutritional Sciences Brescia University College The University of Western Ontario

yogurt becomes a functional food upon incorporating probiotics-live microorganisms which when adequately administered confer health benefits. Prebiotics are fermentable fibres that nourish beneficial gastrointestinal microflora enhance the functionality of probiotics. This research aimed to improve the acceptability and functionality of probiotic yogurt produced in Mwanza, Tanzania by incorporating probiotic food ingredients. The probiotic culture Lactobacillus rhamnosus GR-1 and standard yogurt cultures Lactobacillus delbrueckii bulgaricus and Steptococcus thermophilus were used to manufacture yogurt, then locally available prebiotic food ingredients containing fructooligosaccha- ride/inulin were incorporated. A nine-point facial hedonic scale was used to evaluate five yogurt samples. A mean score between one and three indicated that the sample product was well accepted. Probiotic yogurt containing onions, garlic and sweet potato received a score of 1.6 ± 0.84 (p 0.90), and plantains, 5.3 ± 2.56 (p > 0.90) were not well accepted. Sweet, mildly flavored prebiotic ingredients were most successfully incorpo- rated into probiotic yogurt in Mwanza.

关键词： Probiotics Prebiotics yogurt Functional Food

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Social Business in Bangladesh: A Study on Grameen Danone Shokti+ yogurt

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Agricultural Sciences 2022年第7期13卷 841-854页

作者： Zarin Tasnim Maruf Uddin Chowdhury Mohammad Ataur Rahman Mohammad Abul Monsur Department of Agricultural Finance & Banking Bangladesh Agricultural University Mymensingh Bangladesh Bangladesh Rice Research Institute Gazipur Bangladesh

Social business is becoming popular worldwide as a sustainable and innovative solution to tackling pressing social problems. The Grameen Danone Food Ltd. (GDFL) Shokti+ yogurt business was chosen as a social business case study. The study described GDFL Shokti+ yogurt production, pricing, and distribution process, elucidated consumers’ perception of the Shokti+ yogurt, identified the major problems faced by the consumers, and proposed probable solutions to popularize the yogurt among the consumers. The study’s objectives were achieved using descriptive statistics based on a quantitative survey of 60 consumers. The study found that Shokti+ yogurt is distributed primarily through four channels: modern model, urban trade, rural trade, and direct trade. The study revealed that non-poor households consume more Shokti+ yogurt than poor households. The findings showed that about 78% and 95% of respondents were satisfied with the yogurt quality and availability, respectively. About 17% of respondents perceived that Shokti+ yogurt is superior to regular yogurt. However, about 58% of respondents claimed that the price is higher than the amount and quality offered. Excessive liquidity, increased price, and lack of trust in the nutritional quality of yogurt were some major problems identified by the consumers. The study proposed certain recommendations such as maintaining the consistency of the yogurt, increasing the amount of yogurt sold, making the yogurt more affordable for poor consumers, and raising awareness about its nutritional benefits for popularizing Shokti+ yogurt in Bangladesh.

关键词： Social Business Grameen Danone Food Limited yogurt Bangladesh

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Boost anti-oxidant activity of yogurt with extract and hydrolysate of cinnamon residues

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Chinese Herbal Medicines 2019年第4期11卷 417-422页

作者： Pei-ling Tang Er-wei Hao Jia-gang Deng Xiao-tao Hou Zuo-hui Zhang Jin-ling Xie Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica Guangxi University of Chinese MedicineNanning 530200China Department of Bioscience Faculty of Applied SciencesTunku Abdul Rahman University CollegeJalan Genting KelangSetapakW.P.Kuala Lumpur 53300Malaysia Collaborative Innovation Center for Research on Functional Ingredients of Agricultural Residues Guangxi University of Chinese MedicineNanning 530200China

Objective:This study was conducted to explore the potential use of cinnamon residues(twigs and leaves)in boosting the anti-oxidant activity of ***:The cinnamon bark was used as the *** extracts of cinnamon bark(BW),twigs residue(TW),and leaves residue(LW)were prepared by using water,whereas the hydrolysates of cinnamon bark(BE),twigs residue(TE)and leaves residue(LE)were prepared via cellulase *** extracts and hydrolysates were then co-fermented respectively with the skimmed milk to produce ***:Results obtained indicated that BW and TE yogurt possessed the highest anti-oxidant *** vitro digestion improved the anti-oxidant activity of yogurt significantly(Pyogurt was improved drastically after in vitro *** the total phenolic content(TPC)and total flavonoids content(TFC)of LW were lower than BW,the anti-oxidant activity of LW yogurt was not significantly different(Pyogurt after ***:This study suggested that the anti-oxidant activity of the cinnamon yogurt was influenced by complex protein-phenolic interactions.

关键词： anti-oxidant cellulase cinnamon residues yogurt

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Improving Concentration of Healthy Fatty Acids in Milk, Cheese and yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows

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Open Journal of Animal Sciences 2020年第1期10卷 182-202页

作者： Gerardo Antonio Gagliostro Liliana Elisabet Antonacci Carolina Daiana Pérez Luciana Rossetti Augusto Carabajal Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Balcarce Area de Producción Animal Balcarce Argentina Instituto de Tecnología de Alimentos (ITA) CNIA INTA Castelar Argentina Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina Establecimiento Agroindustrial Talar Laguna del Sauce Departamento de Maldonado Punta del Este República Oriental del Uruguay.

Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C18:1), conjugated linoleic cid (cis-9, trans-11 C18:2, CLA), α-linolenic (cis-9, cis-12, cis-15C18: 3), eicosapentaenoic (EPA, C20:5) and docosahexaenoic (DHA, C22:6) whose presence in milk and dairy products can be increased by feeding polyunsaturated FA (PUFA). The aim of the study was to determine the differences in milk composition and FA profile between a regular (Reg) milk (Reg-Milk), a Reg-Dambo type cheese (Reg-DCh) and a Reg yogurt (Reg-Yog) with that obtained after including a blend (7:1) of soybean (SO) and fish (FO) oils in the total mixed ration (TMR) of lactating dairy cows. The experiment was carried out at the Talar Farm located at Laguna del Sauce, Maldonado Department, Punta del Este, Uruguay Republic during a period of 30 experimental days using a single production batch of 29 Holstein cows. Within this batch, one group of 8 cows (1.88 ± 0.99 calves) in early lactation (135 ± 19 days postpartum) was selected to individually measure milk yield and composition. During the first 7 days of the experiment, cows were fed a TMR without oil-blend inclusion to obtain the Reg-Milk, Reg-DCh and Reg-Yog. From the 8th day onwards, the oil blend was added to the TMR at 4% DM (1.0 kg oil blend cow-1 day-1) and after 23 days of feeding, the modified milk (Mod-Milk) was analyzed and collected to elaborate the modified Dambo-type cheese (Mod-DCh) and Mod-yogurt (Mod-Yog). Milk yield was recorded daily in the selected 8 cows and milk composition was determined over two consecutive days prior to the start of blend-oil supply (Reg-Milk) and at the end of oil supplementation (Mod-Milk) on days 29th and 30th. Milk-tank samples of Reg-Mi and Mod-Mi were also collected and analyzed for chemical composition and milk FA profile. Cheese and yogurt were assayed for

关键词： airy Cows Oil Saturated Fat Conjugated Linoleic Acid Cheese yogurt

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Development of Quality Parameters for yogurt with Strawberry Juice

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Food and Nutrition Sciences 2020年第12期11卷 1070-1077页

作者： Mohammad Tanzilur Rahman Md. Abu Zubair Kamrunnahar Shima Manasvi Prasad Chakma Department of Food Technology and Nutritional Science Mawlana Bhashani Science and Technology University Santosh Tangail Bangladesh

In this research, we improve the quality parameter of prepared yogurt using different levels (5%, 10%, and 15%) of strawberry juice. We investigated different organoleptic, chemical and microbiological quality characteristics. We found that plain yogurt is clearly better than 15% strawberry juice yogurt while 5% strawberry juice yogurt is almost as like as the plain yogurt. Acceptance of 10% strawberry juice yogurt is between 5% and 15%. We note that the organoleptic characteristics decrease with the addition of strawberry juice level. Analyzed chemical composition showed that strawberry juice incorporation increases the moisture content and acidity from 0% to 15% as strawberry juice contains higher moisture content (90.329%) and acidity (1%) than collected milk which contains 87.15% moisture content and 0.19% acidity. On the other hand, ash and fat content decreases as strawberry juice contains low ash (0.311%) and fat (1.64%) content than collected milk which contains 0.74% ash and 4.36% fat. Thus, nutritional quality decreases with the addition of strawberry juice. After performing the microbiological tests, it was recommended to consume the samples before the 5th day. We also found that various types of microbial (TPC, TCC, TFC) counts decline due to the high acidity of strawberry juice.

关键词： Strawberry Juice Milk yogurt Organoleptic Chemical Microbiological

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