Survival of Bifidobacterium bifidum in cow- and camel-milk yogurts enriched with Cinnamomum verum and Allium sativum

Journal of the Association of Arab Universities for Basic and Applied Sciences

Volumn 18, Issue , 2015, Pages 7-11

  Shori, Amal Bakr ^a,b   Baba, Ahmad Salihin ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

^b Ministry of Education Saudi Arabia   (Saudi Arabia)

Author keywords

Allium sativum; B. bifidum; Cinnamomum verum; Simulated gastrointestinal digestion; Yogurt

Indexed keywords

EID: 84942501484     PISSN: 18153852     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jaubas.2014.02.006     Document Type: Article

References (30)

1. Abdullah T.H., Kandil O., Elkadi A., Carter J. Garlic revisited: therapeutic for the major diseases of our times?. Natl. Med. Assoc. 1988, 80:439-445.
2. Al-Numair, K.S., Ahmad, D., Ahmed, S.B., Al-Assaf, A.H., 2007. Nutritive value, levels of polyphenols and anti-nutritional factors in Sri Lankan cinnamon (Cinnamomum Zeyalnicum) and Chinese Cinnamon (Cinnamomum Cassia). Food Science & Agriculture Research Center, King Saud University, 154, 5-21.
3. Anonymous, 2003. Composition of camel milk. Available at: <.> (accessed 24.12.). http://www.fao.org.
4. Baroutkoub A., Mehdi R.Z., Beglarian R., Hassan J., Zahra S., Mohammad M.S., et al. Effects of probiotic yoghurt consumption on the serum cholesterol levels in hypercholestromic cases in Shiraz, Southern Iran. Sci. Res. Essays 2010, 5(16):2206-2209.
5. De Vrese M., Steglman A., Richter B., Fenselau S., Laue C., Scherezenmeir J. Probiotics-compensation for lactase insufficiency. Am. J. Clin. Nutr. 2001, 73:421-429.
6. Donkor O.N., Nilmini S.L.I., Stolic P., Vasiljevic T., Shah N.P. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. Int. Dairy J. 2007, 17:657-665.
7. El Agamy El-Sayed I., Ruppanner R., Ismail A., Claude P., Champagne, Assaf R. Antibacterial and antiviral activity of camel milk protective proteins. J. Dairy Res. 1992, 59:169-175.
8. Goderska K., Czarnecki Z. Characterization of selected strains from Lactobacillus acidophilus and Bifidobacterium bifidum. Afr. J. Microbiol. Res. 2007, 1(6):65-78.
9. Huang Y., Adams M.C. In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria. Int. J. Food Microbiol. 2004, 91:253-260.
10. Kabeerdoss J., Devi R.S., Mary R.R., Prabhavathi D., Vidya R., Mechenro J., et al. Effect of yoghurt containing Bifidobacterium lactis Bb12®on faecal excretion of secretory immunoglobulin A and human beta-defensin 2 in healthy adult volunteers. Nutr. J. 2011, 10:138.
11. Kailasapathy K., Chin J. Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunol. Cell. Biol. 2000, 78:80-88.
12. Lahtinen S.J., Ouwehand A.C., Salminen S.J., Forssell P., Myllärinen P. Effect of starch- and lipid-based encapsulation on the culturability of two Bifidobacterium longum strains. Lett. Appl. Microbiol. 2007, 44:500-505.
13. Madureira A.R., Amorim M., Gomes A.M., Pintado M.E., Malcata F.X. Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Res. Int. 2011, 44(1):465-470.
14. Mainville I., Arcand Y., Farnworth E.R. A dynamic model that simulates the human upper gastrointestinal tract for the study of probiotics. Int. J. Food Microbiol. 2005, 99(3):287-296.
15. Mishra V., Prasad D.N. Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics. Int. J. Food Microbiol. 2005, 103:109-115.
16. Rafter J. Probiotics and colon cancer. Best Pract. Res. Clin. Gastroenterol. 2003, 17:849-859.
17. Ramchandran L., Shah N.P. Role of EPS on the survival of yogurt starters and probiotics as well as ACE-inhibitory, textural and rheological properties of low-fat inulin containing probiotic yogurt during refrigerated storage. LWT - Food Sci. Technol. 2010, 43:819-827.
18. Ramet, J.P., 2001. The technology of making cheese from camel milk (Camelus dromedarius). Animal production and health paper, 113, FAO, Rome, Italy.
19. Ranadheera C.S., Evans C.A., Adams M.C., Baines S.K. In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt. Food Res. Int. 2012, 49:619-625.
20. Rybka S., Kailasapathy K. The survival of culture bacteria in fresh and freeze-dried AB yogurts. Aust. J. Dairy Technol. 1995, 50(2):58-60.
21. Saxelin M., Lassig A., Karjalainen H., Tynkkynen S., Surakka A., Vapaatalo H., et al. Persistence of probiotic strains in the gastrointestinal tract when administered as capsules, yoghurt, or cheese. Int. J. Food Microbiol. 2010, 144(2):293-300.
22. Schiffrin E.J., Blum S. Food processing: probiotic microorganisms for beneficial foods. Curr. Opin. Biotechnol. 2001, 12:499-502.
23. Shori A.B., Baba A.S. Comparative antioxidant activity, proteolysis and in vitro a-amylase and a-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk. J. Saudi Chem. Soc. 2011, 10.1016/j.jscs.2011.09.014.
24. Shori A.B., Baba A.S. Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks. J. Saudi Soc. Agric. Sci. 2011, 10(2):101-107.
25. Shori A.B., Baba A.S. Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk. J. Assoc. Arab Univ. Basic Appl. Sci. 2012, 12(1):50-55.
26. Sivakumar N., Kalaiarasu S. Microbiological approach of curd samples collected from different locations of Tamilnadu, India. Int. J. Curr. Res. 2010, 27-30.
27. Vinderola C.G., Bailo N., Reinheimer J.A. Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage. Food Res. Int. 2000, 33:97-102.
28. Vinderola G., Cespedes M., Mateolli D., Cardenas P., Lescano M., Aimaretti N., et al. Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage. Int. J. Dairy Technol. 2011, 64(2):269-275.
29. Wang S., Zhu H., Lu C., Kang Z., Luo Y., Feng L., et al. Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals. J. Dairy Sci. 2012, 95(2012):813-4822.
30. Wattiaux, M.A., Howard, W.T., 2000. Digestion in the dairy cow. (12th July 2004). http://www.babcock.cals.wisc.edu/downloads/de/01.en.pdf.