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Investigation of the functionality o...

Cho, Young-Jae.

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Investigation of the functionality of probiotic fortified soy beverages: In vitro and in vivo studies.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Investigation of the functionality of probiotic fortified soy beverages: In vitro and in vivo studies./
作者:	Cho, Young-Jae.
面頁冊數:	113 p.
附註:	Source: Dissertation Abstracts International, Volume: 65-08, Section: B, page: 3787.
Contained By:	Dissertation Abstracts International65-08B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3144409
ISBN:	0496024531

Investigation of the functionality of probiotic fortified soy beverages: In vitro and in vivo studies.
Cho, Young-Jae.

Investigation of the functionality of probiotic fortified soy beverages: In vitro and in vivo studies. - 113 p.

Source: Dissertation Abstracts International, Volume: 65-08, Section: B, page: 3787.

Thesis (Ph.D.)--University of Missouri - Columbia, 2004.

Probiotics have been applied to various types of food products for decades, because of their ability to confer beneficial health effects to the host. To express beneficial health properties, probiotic cultures have to remain in high numbers during transit of the human gastrointestinal tract. In this study, commercial soy beverage was used as the delivery agent of two probiotic bacteria, Lactobacillus paracasei ATCC 25598 (LP) and Bifidobacterium longum 136 (BL) without fermentation process, to determine their viabilities in a simulated human gastrointestinal tract, and to evaluate their effects on the metabolic activities in a simulated human colon and a mice model.

ISBN: 0496024531Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Investigation of the functionality of probiotic fortified soy beverages: In vitro and in vivo studies.
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245 1 0 $a Investigation of the functionality of probiotic fortified soy beverages: In vitro and in vivo studies.
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500 $a Source: Dissertation Abstracts International, Volume: 65-08, Section: B, page: 3787.
500 $a Supervisor: Azlin Mustapha.
502 $a Thesis (Ph.D.)--University of Missouri - Columbia, 2004.
520 $a Probiotics have been applied to various types of food products for decades, because of their ability to confer beneficial health effects to the host. To express beneficial health properties, probiotic cultures have to remain in high numbers during transit of the human gastrointestinal tract. In this study, commercial soy beverage was used as the delivery agent of two probiotic bacteria, Lactobacillus paracasei ATCC 25598 (LP) and Bifidobacterium longum 136 (BL) without fermentation process, to determine their viabilities in a simulated human gastrointestinal tract, and to evaluate their effects on the metabolic activities in a simulated human colon and a mice model.
520 $a In an in vitro study, acceptable viabilities of LP and BL in the matrix of commercial plain and coffee flavored soy beverages were found during transit through a simulated human GI tract. BL, single-inoculated, showed more than 2 log lower counts at the end of the simulated GI tract than BL, inoculated with LP. In an in vitro colon study, LP and BL showed significantly increased numbers of total lactobacilli and bifidobacteria in the simulated human colon (P ≤ 0.0001). All probiotic-fortified soy beverages tested significantly decreased the populations of enterococci, clostridia and Bacteroides through a 120 h simulation (P ≤ 0.0001). LP, BL and LP+BL significantly decreased beta-glucuronidase, nitroreductase and azoreductase concentrations in the simulated colon (P ≤ 0.0001). In an in vivo study, LP and BL significantly increased total lactobacilli and bifidobacteria counts in the feces of mice (P ≤ 0.0001) fed the probiotic soy beverage diets. The probiotic soy beverage diets increased the counts of gram-positive cocci at rates of 4.1--4.2%, while decreasing counts of enterobacteria at rates of 0.9--11.3%. The BL treatments significantly decreased total cholesterol, LDL and HDL concentrations at the end of feeding period. The BL treatment showed the highest reduction rates of all three fecal enzymes tested. In summary, the results of this study determined that the two probiotic strains, L. paracasei and B. longum , can be maintained at high numbers in unfermented soy beverages, and that they colonize the colon of mice from which they then impart health benefits. Thus, these probiotic bacteria could make promising components for future functional or clinical foods. Further studies are needed to design a selective medium sensitive enough to distinguish between the lactobacilli and bifidobacteria.
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791 $a Ph.D.
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