Effect of Feeding Soy Milk Fermented by Probiotic Bacteria on Some Blood Criteria and Weight of Experimental Animals

Probiotics and Antimicrobial Proteins

Volumn 9, Issue 3, 2017, Pages 284-291

  Niamah, Alaa Kareem ^a   Sahi, Ali Ahmed ^a   Al Sharifi, Alaa S N ^a  

^a UNIVERSITY OF BASRAH   (Iraq)

Author keywords

Blood criteria; Experimental animals; Probiotic bacteria; Soy yogurt

Indexed keywords

CHOLESTEROL; HEMOGLOBIN; PROBIOTIC AGENT; TRIACYLGLYCEROL; BIOLOGICAL MARKER;

ANIMAL MODEL; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BACTERIAL VIABILITY; BIFIDOBACTERIUM BIFIDUM; BLOOD ANALYSIS; BODY WEIGHT; CHEMICAL COMPOSITION; CONTROLLED STUDY; ERYTHROCYTE COUNT; ERYTHROCYTE VOLUME; FERMENTED MILK PRODUCT; HEMATOCRIT; IMMUNE RESPONSE; LACTOBACILLUS ACIDOPHILUS; LEUKOCYTE COUNT; LYMPHOCYTE COUNT; MALE; MEAN CORPUSCULAR HEMOGLOBIN; NEUTROPHIL COUNT; NONHUMAN; PRIORITY JOURNAL; RAT; SOYBEAN MILK; STREPTOCOCCUS THERMOPHILUS; THROMBOCYTE COUNT; ADMINISTRATION AND DOSAGE; ANIMAL; BIFIDOBACTERIUM; BLOOD; CARBOHYDRATE DIET; CHEMISTRY; ERYTHROCYTE; FAT INTAKE; FERMENTATION; LEUKOCYTE; METABOLISM; NEUTROPHIL; PH; PROTEIN INTAKE; THROMBOCYTE;

ANIMALS; BIFIDOBACTERIUM; BIOMARKERS; BLOOD PLATELETS; BODY WEIGHT; CHOLESTEROL; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; ERYTHROCYTES; FERMENTATION; HEMATOCRIT; HEMOGLOBINS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; LEUKOCYTES; MALE; MODELS, ANIMAL; NEUTROPHILS; PROBIOTICS; RATS; SOY MILK; STREPTOCOCCUS THERMOPHILUS; TRIGLYCERIDES;

EID: 85015616686     PISSN: 18671306     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12602-017-9265-y     Document Type: Article

References (34)

1. Chena Y-M, Shihb T-W, Chiua CP, Panc T-M, Tsai T-Y (2013) Effects of lactic acid bacteria-fermented soy milk on melanogenesis in B16F0 melanocytes. J Funct Foods 5:395–405
2. Dhananjay S, Kulkarni S, Kapoor KG, Nagada VK, Veerappa HM (2002) Reduction of flatus-inducing factors in soymilk by immobilized α-galactosidase. Biotechnol Appl Biochem 45:51–57
3. Olubamiwa AO, Kolapo AL (2008) Production of yoghurts from cow and soy composite milk using starter cultures from different sources. J Appl Biosci 6:158–163
4. Farnworth ER, Mainville I, Desjardins MP, Gardner N, Fliss I, Champagne C (2007) Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. Int J Food Microbio 116:174–181
5. Svejstil R, Musilová S, Rada V (2015) Raffinose-series oligosaccharides in soybean products. Sci Agric Bohem 46:73–77
6. Vitali B, Ndagijimana M, Cruciani F, Carnevali P, Candela M, Guerzoni ME, Brigidi P (2010) Impact of a synbiotic food on the gut microbial ecology and metabolic profiles. BMC Microbiol 10:1–13
7. Kumar KS, Sastry N, Polaki H, Mishra V (2015) Colon cancer prevention through probiotics. Journal of Cancer Science & Therapy 7:81–92
8. Baroutkoub A, Mehdi RZ, Beglarian R, Hassan J, Zahra S, Mohammad MS, Hadi EM (2010) Effects of probiotic yoghurt consumption on the serum cholesterol levels in hypercholestromic cases in Shiraz, Southern Iran. Sci Res Essays 5:2206–2209
9. Udeozor LO (2012) Tiger nut-soy milk drink: preparation, proximate composition and sensory qualities international. Int J Food Nut Sci l1:18–26
10. Sahi AA, Niamah AK, Al-Sharifi ASN (2016) Study the optimal conditions for production bio-yogurt from soy milk. Kufa J Agr Sci 8:261–273
11. Nielsen SS (ed) (2010) Food analysis laboratory manual. Springer science and business Media, New York
12. Folch J, Lees M, Stanley GHSA (1957) Simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497–510
13. Hernandez OM, Fraga JMG, Jimenez AI, Jimenez F, Arias JJ (2004) Characterization of honey from the Canary Islands: determination of the mineral content by atomic absorption spectrophotometer. J Food Chem 93:449–458
14. Wheleer EL, Ferrel REA (1971) Method for phytic acid determination in wheat and wheat factions. Agricultural research service 8:313–320
15. Harley JP, Prescott LM (eds) (2002) Laboratory exercises in microbiology. McGraw Hill companies, USA
16. Niamah AK, Al-Sahlany STG, Al-Manhel AJ (2016) Gum arabic uses as prebiotic in yogurt production and study effects on physical, chemical properties and survivability of probiotic bacteria during cold storage. World Appl Sci J 34:1190–1196
17. Burtis CA, Edward RA, Tietz NW (eds) (1998) Tietz textbook of clinical chemistry. W.B. Saunders, USA
18. Khodaii Z, Natanzi MM, Naseri MH, Goudarzvand M, Dodson H, Snelling AM (2013) Phytase activity of lactic acid bacteria isolated from dairy and pharmaceutical probiotic products. Int J Enteric Pathog 1:12–16
19. Park DJ, Sejong OH, Kyung HKU, Chulkyoon MOK, Sae HK, Imm J-Y (2005) Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution. Int J Food Sci Nutr 56:23–34
20. Donkor ON, Henriksson A, Vasiljevic T, Shah NP (2007) α-galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chem 104:10–20
21. Božanić R, Lovković S, Jeličić I (2011) Optimizing fermentation of soymilk with probiotic bacteria. Czech J Food Sci 29:51–56
22. Lin C-Y, Tsai Z-Y, Cheng I-C, Lin S-H (2005) Effects of fermented soy milk on the liver lipids under oxidative stress. World J Gastroenterol 11:7355–7358
23. Abdul-Rahman AA, Metwally AMM, Mahmoud AH, Attia HF (2011) Effect of feeding probiotics on rat’s immunity and health conditions during pregnancy. Food Nutr Sci 2:96–104
24. Anandharaj M, Sivasankari B, Santhanakaruppu R, Manimaran M, Parveen R, Sivakumar S (2015) Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh. Res Microbiol 166:428–439
25. Kitawak R, Nishimura Y, Mitsuhiro I, Tsuzuki K, Fukuda M (2009) Effects of Lactobacillus fermented soymilk and soy yogurt on hepatic lipid accumulation in rat fed a cholesterol–free diet. Biosci Biotechnol Biochem 73:1484–1488
26. Rashmi BS, Gayathri D (2014) Partial purification, characterization of Lactobacillus sp. G5 lipase and their probiotic potential. Int Food Res J 21:1737–1743
27. Schiffrin E, Rochart F, Link-Amster H, Aeschilmann J, Donnet Hughes A (1995) Immunomodulation of blood cells following the ingestion of lactic acid bacteria. J Dairy Sci 78:491–497
28. Carr FJ, Hill D, Maida N (2002) The lactic acid bacteria: a literature survey. Crit Rev Microbiol 28:281–370
29. Aboderin FI, Oyetayo VO (2006) Haematological studies of rats fed different doses of probiotic, Lactobacillus plantarum, isolated from fermenting corn slurry. Pak J Nutr 5:102–105
30. Hemaiswarya S, Raja R, Ravikumar R, Carvalho IS (2013) Mechanism of action of probiotics. Braz arch boil technol 56:113–119
31. Patel RM, Lin PW (2010) Developmental biology of gut-probiotic interaction. Gut Microbes 1:186–195
32. Prado FC, Parada JL, Pandey A, Soccol CR (2008) Trends in non-dairy probiotic beverages. Food Res Int 41:111–123
33. Wichers H (2009) Immunomodulation by food promising concept for mitigating allergic disease. Anal Bioanal Chem 395:37–45
34. Fuller R, Gibson GR (1997) Modification of the intestinal flora using probiotics and prebiotics. Scand J Gastroenterol 32:28–31