Cream may have the potential for use as a probiotic carrier because it provides an excellent environment for probiotic bacteria, with the added advantage of having nutritional value.Fatty Acids composition in fermented synbiotic cream, containing one of the two probiotic bacteria ( Lactobacillus acidophilus, Lactobacillus casei ) and inulin (0,1.5, 3%) was evaluated during 30 days for the the15-day interval at 4±1 °C. All chemical characterization were affected by the probiotic bacteria strain in the cream. Gas chromatographic analysis showed that the amounts of linoleic, α-linoleic and conjugated linoleic acids increased in the fermented synbiotic cream during storage. An increase in the amounts of fatty acids with average chain size and unsaturated fatty acids and a decrease in the cholesterol content of the fermented synbiotic cream was observed. The highest amount of saturated fatty acids was found in the cream fermented by L.acidophilus, while the highest amount of unsaturated fatty acids was found in the cream fermented by L.casei. The results of this study demonstrate that probiotic bacteria could improve the fatty acid profile of fermented creams and provide high value-added dairy products. Keywords: Cream, Probiotic, Fermentation, Fatty acid, Inulin. Introduction Nowadays, the change of lifestyle has led to the increase of non-contagious diseases such as cardiovascular diseases, obesity, and cancer, so that these diseases are the main reasons of death in developed and developing countries, especially in active years of life.
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On the other hand, in recent years, the food quality attracted the attention of consumers (Chen and Walker, 2005). Such characteristics can be found in a special group of foods called functional foods or extra special foods (Soccol, et al, 2010). By increasing the information of consumers on the public health and their attention to the role of food in their health, the consumption of functional foods, has received the public attention (Alhart, 2003; Roberfroid, 2002). One of the most important promising aspects for developing functional foods is using probiotics and prebiotics (Soccol, et al, 2010). Consumption of fermented dairy products as probiotic and functional foods has continued since ancient times (Sanchez, 2009; Randheera, 2010). They are the first products containing special bacteria and in other words, they are fermented products of milk which date back several thousand years (Sarrela, 2000). According to the definition of the Food and Agriculture Organization of the United Nations, probiotic foods are a group of food products containing one or a mixture of beneficial live bacterial cultures which their consumption leads to a balance in the gut flora and finally the health of humans (FAO/WHO, 2001). More than 500 probiotic food products have been introduced in global markets during two recent decades (Anonymous, 2013). Nowadays, many efforts are made for producing fermented products and food carriers containing probiotic bacteria. Milk is a proper medium for inserting beneficial components such as probiotics, prebiotics, vitamins and other useful micronutrients (Akin et al., 2007). One of the properties of dairy products is the ability to provide the required platform for growth of many microorganisms. In addition, milk increases the lifespan of Bifidobacterium and Lactobacillus strains sensitive to acids during their …show more content…
Fatty acid composition not only affects physical properties, oxidative stability and sensory quality of dairy products but also positively influences humans’ health. Some health properties of fermented dairy products are due to the synthesis or release of bioactive substances including conjugated linoleic acid (CLA), exopolysaccharides (EPS), bioactive peptides, vitamins, gamma-aminobutyric acid (GABA) and oligosaccharides in the food matrix resulted from the metabolic activity of lactic acid bacteria (LAB), propionibacteria, yeasts and molds (Yadav et al., 2007; Ekinci et al., 2008). Therefore, recent clinical studies have focused on fatty acids with biological activity such as butyric acid, oleic acid, and CLA which may have key roles in the prevention of diseases. The CLA is a rare and unique compound compared to other anti-cancer compounds which despite its small amount in dairy products and ruminants meats, has wonderful effects including reduction of body fat accumulation, delaying the onset of type II diabetes, delaying the development of atherosclerosis, improving and preventing osteoporosis and improving the function of immune system. The fatty acid content of milk influenced by many factors, including, geography quality of agricultural activities, race, type and genetics and physiology of animals and also depends on milk processing
On the other hand, in recent years, the food quality attracted the attention of consumers (Chen and Walker, 2005). Such characteristics can be found in a special group of foods called functional foods or extra special foods (Soccol, et al, 2010). By increasing the information of consumers on the public health and their attention to the role of food in their health, the consumption of functional foods, has received the public attention (Alhart, 2003; Roberfroid, 2002). One of the most important promising aspects for developing functional foods is using probiotics and prebiotics (Soccol, et al, 2010). Consumption of fermented dairy products as probiotic and functional foods has continued since ancient times (Sanchez, 2009; Randheera, 2010). They are the first products containing special bacteria and in other words, they are fermented products of milk which date back several thousand years (Sarrela, 2000). According to the definition of the Food and Agriculture Organization of the United Nations, probiotic foods are a group of food products containing one or a mixture of beneficial live bacterial cultures which their consumption leads to a balance in the gut flora and finally the health of humans (FAO/WHO, 2001). More than 500 probiotic food products have been introduced in global markets during two recent decades (Anonymous, 2013). Nowadays, many efforts are made for producing fermented products and food carriers containing probiotic bacteria. Milk is a proper medium for inserting beneficial components such as probiotics, prebiotics, vitamins and other useful micronutrients (Akin et al., 2007). One of the properties of dairy products is the ability to provide the required platform for growth of many microorganisms. In addition, milk increases the lifespan of Bifidobacterium and Lactobacillus strains sensitive to acids during their …show more content…
Fatty acid composition not only affects physical properties, oxidative stability and sensory quality of dairy products but also positively influences humans’ health. Some health properties of fermented dairy products are due to the synthesis or release of bioactive substances including conjugated linoleic acid (CLA), exopolysaccharides (EPS), bioactive peptides, vitamins, gamma-aminobutyric acid (GABA) and oligosaccharides in the food matrix resulted from the metabolic activity of lactic acid bacteria (LAB), propionibacteria, yeasts and molds (Yadav et al., 2007; Ekinci et al., 2008). Therefore, recent clinical studies have focused on fatty acids with biological activity such as butyric acid, oleic acid, and CLA which may have key roles in the prevention of diseases. The CLA is a rare and unique compound compared to other anti-cancer compounds which despite its small amount in dairy products and ruminants meats, has wonderful effects including reduction of body fat accumulation, delaying the onset of type II diabetes, delaying the development of atherosclerosis, improving and preventing osteoporosis and improving the function of immune system. The fatty acid content of milk influenced by many factors, including, geography quality of agricultural activities, race, type and genetics and physiology of animals and also depends on milk processing