Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
J Dairy Sci. 2019 Jun;102(6):4870-4876. doi: 10.3168/jds.2018-16129. Epub 2019 Apr 17.
Yogurt is a healthy dairy food fermented by lactic acid bacteria (LAB). Because consumers demand healthier and more nutritious yogurt, numerous substances have been used to supplement yogurt. Chia seed has been reported to contain abundant phenolic compounds, dietary fiber, and n-3 fatty acids and therefore is a potential functional food additive. The aim of this study was to investigate the influence of chia seed extracts on the physicochemical and bioactive properties of set-type yogurt. Yogurt was fortified with chia seed water extract (CSWE) or chia seed ethanol extract (CSEE) at 0.05 or 0.1% (vol/vol). Results showed that supplementation with CSWE or CSEE significantly accelerated the fermentation rate and growth of LAB. Both CSWE and CSEE improved the viscosity, syneresis, and water-holding capacity of yogurt. The radical scavenging activity of yogurt was increased with both extracts, and the 0.1% CSEE yogurt exhibited the highest radical scavenging activity. Furthermore, 0.1% CSEE yogurt significantly inhibited lipopolysaccharide-induced production of hydrogen peroxide in human colon cells. Addition of chia seed extract improves the growth of LAB, the physiochemical properties, and the health-beneficial effects of set-type yogurt.
酸奶是一种由乳酸菌（LAB）发酵的健康乳制品。由于消费者对更健康、更有营养的酸奶的需求不断增加，许多物质被用于补充酸奶。奇亚籽含有丰富的酚类化合物、膳食纤维和 n-3 脂肪酸，因此是一种潜在的功能性食品添加剂。本研究旨在探讨奇亚籽提取物对凝固型酸奶理化和生物活性特性的影响。在酸奶中添加 0.05 或 0.1%（体积/体积）的奇亚籽水提物（CSWE）或奇亚籽乙醇提取物（CSEE）。结果表明，CSWE 或 CSEE 的添加显著加速了 LAB 的发酵速度和生长。CSWE 和 CSEE 均提高了酸奶的黏度、离水率和持水力。两种提取物均增加了酸奶的自由基清除活性，而 0.1% CSEE 酸奶的自由基清除活性最高。此外，0.1% CSEE 酸奶显著抑制了脂多糖诱导的人结肠细胞中过氧化氢的产生。添加奇亚籽提取物可改善凝固型酸奶中 LAB 的生长、理化特性和有益健康的作用。
