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Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria

Various types of functional yogurts were obtained from normalized milk (with normalized lipid content) and a standardized probiotic consortium of probiotic bacteria named ABY3. All the types of yogurts obtained contained prebiotics from black or red rice; malt of barley, rye, wheat; or wheat bran. T...

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Autores principales: Ciric, Alexandru, Radu, Nicoleta, Zaharie, Marilena Gabriela Olteanu, Neagu, Georgeta, Pirvu, Lucia Camelia, Begea, Mihaela, Stefaniu, Amalia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048043/
https://www.ncbi.nlm.nih.gov/pubmed/36981175
http://dx.doi.org/10.3390/foods12061250
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author Ciric, Alexandru
Radu, Nicoleta
Zaharie, Marilena Gabriela Olteanu
Neagu, Georgeta
Pirvu, Lucia Camelia
Begea, Mihaela
Stefaniu, Amalia
author_facet Ciric, Alexandru
Radu, Nicoleta
Zaharie, Marilena Gabriela Olteanu
Neagu, Georgeta
Pirvu, Lucia Camelia
Begea, Mihaela
Stefaniu, Amalia
author_sort Ciric, Alexandru
collection PubMed
description Various types of functional yogurts were obtained from normalized milk (with normalized lipid content) and a standardized probiotic consortium of probiotic bacteria named ABY3. All the types of yogurts obtained contained prebiotics from black or red rice; malt of barley, rye, wheat; or wheat bran. The physico-chemical analyses of all the functionalized products obtained showed that all of them met the quality standard for yogurt products. However, the sensorial analyses showed that the products obtained from black and red rice were of very good quality. The biological analyses indicated that all the types of products contained live probiotic bacteria, but wheat bran and red rice could increase their numbers. Tests performed on tumor cell line Caco-2 with corresponding postbiotics revealed cytotoxicity greater than 30% after 48 h of exposure in the case of yogurts obtained from milk with 0.8% lipid content and red rice or blond malt of barley. In the case of yogurts derived from milk with 2.5% lipid content, only the variants that contained blond malt of rye or wheat became cytotoxic against the Caco-2 cell line.
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spelling pubmed-100480432023-03-29 Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria Ciric, Alexandru Radu, Nicoleta Zaharie, Marilena Gabriela Olteanu Neagu, Georgeta Pirvu, Lucia Camelia Begea, Mihaela Stefaniu, Amalia Foods Article Various types of functional yogurts were obtained from normalized milk (with normalized lipid content) and a standardized probiotic consortium of probiotic bacteria named ABY3. All the types of yogurts obtained contained prebiotics from black or red rice; malt of barley, rye, wheat; or wheat bran. The physico-chemical analyses of all the functionalized products obtained showed that all of them met the quality standard for yogurt products. However, the sensorial analyses showed that the products obtained from black and red rice were of very good quality. The biological analyses indicated that all the types of products contained live probiotic bacteria, but wheat bran and red rice could increase their numbers. Tests performed on tumor cell line Caco-2 with corresponding postbiotics revealed cytotoxicity greater than 30% after 48 h of exposure in the case of yogurts obtained from milk with 0.8% lipid content and red rice or blond malt of barley. In the case of yogurts derived from milk with 2.5% lipid content, only the variants that contained blond malt of rye or wheat became cytotoxic against the Caco-2 cell line. MDPI 2023-03-15 /pmc/articles/PMC10048043/ /pubmed/36981175 http://dx.doi.org/10.3390/foods12061250 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ciric, Alexandru
Radu, Nicoleta
Zaharie, Marilena Gabriela Olteanu
Neagu, Georgeta
Pirvu, Lucia Camelia
Begea, Mihaela
Stefaniu, Amalia
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
title Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
title_full Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
title_fullStr Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
title_full_unstemmed Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
title_short Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
title_sort potential antitumor effect of functional yogurts formulated with prebiotics from cereals and a consortium of probiotic bacteria
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048043/
https://www.ncbi.nlm.nih.gov/pubmed/36981175
http://dx.doi.org/10.3390/foods12061250
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