Song Myung-Wook, Park Ji-Young, Lee Hyun-Sook, Kim Kee-Tae, Paik Hyun-Dong
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Department of Food Service Management and Nutrition, Sangmyung University, Seoul 03016, Korea.
Antioxidants (Basel). 2021 Sep 13;10(9):1447. doi: 10.3390/antiox10091447.
The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during yogurt preparation. Four kinds of yogurt were prepared using a combination of probiotic B7 and hydroponic ginseng based on plain yogurt. The fundamental characteristics of yogurts, including pH, titratable acidity, microbial counts, color, and physicochemical properties, were determined. To assess functionality, four different antioxidant assays and real-time PCR analysis using RAW 264.7 cells were performed. Finally, sensory evaluation was conducted to evaluate customer preference. Hydroponic ginseng supplementation influenced pH, solid content, lightness, and yellowness. However, probiotic supplementation did not affect most factors except pH. In functionality analysis, the yogurt co-fermented with probiotics and ginseng showed the highest antioxidant activity and gene expression levels of the immune-related factors TNF-α and iNOS in RAW 264.7 cells. Although ginseng supplementation received poor acceptance because of its color and flavor, these attempts were considered beneficial despite the risk. Overall, co-fermentation within a short yogurt preparation time presented the potential for improvement of functionality. These findings suggest a range of feasibility for the development of attractive nutraceutical products.
近年来，开发方便获取的健康功能食品已成为一个备受关注的领域。益生菌、人参和酸奶已被公认为具有代表性的营养保健品。为了提高酸奶的功能，在酸奶制备过程中进行了共发酵。基于原味酸奶，使用益生菌B7和水培人参的组合制备了四种酸奶。测定了酸奶的基本特性，包括pH值、可滴定酸度、微生物数量、颜色和理化性质。为了评估功能，进行了四种不同的抗氧化测定以及使用RAW 264.7细胞的实时PCR分析。最后，进行了感官评价以评估消费者的偏好。添加水培人参会影响pH值、固形物含量、亮度和黄度。然而，除了pH值外，添加益生菌对大多数因素没有影响。在功能分析中，益生菌与人参共发酵的酸奶在RAW 264.7细胞中表现出最高的抗氧化活性以及免疫相关因子TNF-α和iNOS的基因表达水平。尽管由于颜色和风味，添加人参的接受度较低，但尽管存在风险，这些尝试仍被认为是有益的。总体而言，在较短的酸奶制备时间内进行共发酵具有改善功能的潜力。这些发现为开发有吸引力的营养保健品提供了一系列可行性。
