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OPEN ACCESS American Journal of Food Technology
ISSN 1557-4571
DOI: 10.3923/ajft.2016.234.239
Research Article
Bacterial Strains as Vitamins Supplements to Prepare Functional
Dairy Beverages
1A.G. Mohamed, 1Hayam M. Abbas, 2Abeer F. Zayan and 1Nayra Sh. Mehanna
1Department of Dairy, National Research Centre, 33th Tahrir St., Giza, Egypt
2Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Objective: The capability of production of vitamins by some strains of bacteria is the target of this research to prepared a new style of
dairy beverage. Methodology: Three different strains of bacteria (
L. acidophilus
,
L. rhamnosus
and
Bifidobacterium bifidum
) or their
mixture were evaluated for their ability for production of different vitamins in a dairy beverage. An experiment was designed to prepare
papaya-whey-beverage (40:60 w/v) inoculated with 1% of each of the above strains or their mixture to serve four treatments. Estimation
of 11 vitamins in the fresh beverages were conducted and the sensory properties of the resultant beverages were also evaluated.
Results: Obtained data revealed that all the estimated vitamins were increased by fortification of probiotic bacteria; however their
contents showed intra-values differences
.
Results showed that
L. rhamnosus
had the highly ability in production of vitamin E, D, B2 and
B12, however,
L. acidophilus
succeeded in production of vitamin A, K, nicotinic and thiamin. On the other side,
Bifidobacterium bifidum
had the highest ability for production of folic acid, it produced 315.5 µg/100 mL sample rather than all other strains. Using of 1% of
mixture of strains lead to decrease the values of all estimated vitamins except vitamin C. No clear differences were observed in the
organoleptic properties within all samples. Conclusion: It could be concluded that using of some probiotics bacteria can be able to
produce natural vitamins in dairy beverages to improve health concept.
Key words: Probiotic bacteria, dairy beverages, vitamins contents,
Bifidobacterium bifidum
Received: February 13, 2016 Accepted: April 09, 2016 Published: August 15, 2016
Citation: A.G. Mohamed, Hayam M. Abbas, Abeer F. Zayan and Nayra Sh. Mehanna, 2016. Bacterial strains as vitamins supplements to prepare functional
dairy beverages. Am. J. Food Technol., 11: 234-239.
Corresponding Author: Hayam M. Abbas, Department of Dairy, National Research Centre, 33th Tahrir St., Giza, Egypt
Copyright: © 2016 Hayam M. Abbas
et al
. This is an open access article distributed under the terms of the creative commons attribution License, which
permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Competing Interest: The authors have declared that no competing interest exists.
Data Availability: All relevant data are within the paper and its supporting information files.
Am. J. Food Technol., 11 (5): 234-239, 2016
INTRODUCTION
Although, most vitamins are present in a variety of foods,
human vitamin deficiencies still presents in various countries.
A new trend to produce vitamins by microorganisms was
recommended. Probiotics mean special strains of bacteria
that do specific benefit roles, however using of probiotic
bacteria in dairy products is considered as one of the effective
additives and recent trend in food technology. One of these
roles is producing nutritional and bioactive compounds such
as synthesize vitamins1. Probiotic bacteria, mostly belonging
to the genera Lactobacillus and Bifidobacterium have been
studied for their capability to produce vitamins. The ability of
vitamins productions is between varied2-7.
One another side, fruits are excellent sources of
phytochemicals that are essential for human health, they
considered rich sources of nutritional and bioactive
compounds that confer immense health benefits8,9. A m on g a l l
fruits, papaya is a good source of bioactive compounds10.
Regarding to the anti-nutrients constituents, peel and pulp of
ripe papaya fruits contain low amounts of anti-nutrients like
tannin, phytate and oxalate creating incompatibility problems
as reported by Srividya and Ramachandran11.
So, the present study was planned to evaluate some
bacterial strains for their capability for vitamins production in
new style dairy beverage prepared from papaya pulp and
sweet whey-to produce functional probiotic dairy beverage.
MATERIALS AND METHODS
Main materials: Papaya fruits (
Carica papaya
L.) were
obtained from Horticultural Research Institute, Agriculture
Research Center, Giza, Egypt. However fresh sweet whey was
obtained from Faculty of Agricultural, Cairo University, Egypt.
The bacterial cultures are
Lactobacillus acidophilus
,
Lactobacillus rhamnosus
and
Bifidobacterium bifidum
separated or mixed by (1:1:1) in the form of freeze-dried
culture. They obtained from Dairy Department, Microbiology
Laboratory, National Research Centre, Egypt. They prepared as
the mother culture by adding 1% of lyophilized cell culture
into sterilized reconstituted skim milk powder (12%) and
incubated at 42EC for 4-6 h.
Experiments
Preparation of papaya pulp: Papaya fruits were carefully
washed, cut into pieces and blended, then filtered through a
fine cloth. The mixed pulp was heated at 90EC for 3 min to
inactivate pectin enzymes, after that they cooled rapidly to
15EC and filled into glass bottles. The fruit pulp were stored at
-18EC until used12.
Preparation of probiotic papaya-whey beverage:
Homogenized Papaya pulp and sweet whey were mixed in
proportion 40:60 (w/v) as advised by Mohamed
et al
.12.
Carboxyl methylcellulose (0.2%), citric acid (0.1%) and
potassium sorbets (0.1%) were supplemented. The total
soluble solids content was adjusted to 18.0% in all blends
using sucrose. The blends were poured in 100 mL five glass
bottles. They closed and pasteurized at 65EC for 30 min. The
first bottle was serve as control (c), whereas the other four
bottles (T1, T2, T3 and T4) were individually fortified (under
sterilized condi tions) w ith 1%
Lactoba cillus acidophilus
,
Lactobacillus rhamnosus
and
Bifidobacterium bifidum
separated or mixed (1:1:1), respectively. The inoculated
samples were incubated at 42EC until pH 4.7, then cooled to
5±2EC. The resulting beverages were examined for bacterial
counts fresh and after 1 month of storage at 5±2EC. The
gross chemical composition of fresh beverages was as follow:
TS were 18.0%, lactose content was 2.81 mg/100 g, while
titratable acidity was 0.30%.
Methods
Sensory evaluation: T we n ty ex p er t ju dg e s w er e se l ec te d fr o m
staff member of Dairy Department., National Research Center,
Egypt, to evaluate flavor (60 points), appearance (30 points)
a nd co l or ( 10 po i nt s ) o f t h e d ai r y b e ve r ag e s s a mp l es a cc o rd i ng
to Deka
et al
.13.
Determination of bacterial counts: Lactobacilli counts
were determined using MRS agar (Oxoid) according to
De Man
et al
.14 and
Bifidobacterium bifidum
w as de t er mi ne d
according to Blanchette
et al
.15 using modified MRS agar
(Oxoid) supplemented with 0.05% L. cysteine-HCL (Merck,
Germany). Plates were incubated at 37EC for 48 h under
anaerobic conditions (BBL Gas Pak, Becton Dickinson,
Cockeysville MA, USA).
Determination of vitamins contents: Vitamin B-group
content is estimated as mentioned by Sharaf
et al
.7 using
HPLC technique, while vitamin E was determined according
to the methods described by Pyka and Sliwiok16. Vitamin A
was determined according to the methods described by Noll17.
RESULTS AND DISCUSSION
Organoleptic properties of papaya whey beverages:
Organoleptic evaluation of the fresh resultant beverages
showed no clear differences in all examined items (flavor,
appearance and color) in all samples and all examined
parameters were accebtable.
235
Am. J. Food Technol., 11 (5): 234-239, 2016
10.0
9.5
9.0
8.5
8.0
7.5
7.0
6.5
6.0
5.5
5.0
L
og count
Mix strains Strain 1 Strain 2 Strain 3
Base time
One month
Bacterial count of the probiotic in beverages: Figure 1
showed the number of bacterial counts in fresh and stored
papaya-whey-beverages. It could be concluded that the log
count of probiotic strains were slightly decreased from the
initial time (after incubation) to ted end of storage period
(after one month) except
L. rhamnosus
which was slightly
increase. This result may be due to the sensitivity of these
strains to acid developed during the month of storage. These
results were agree with the results of De Souza Oliveira
et al
.18
and El-Batawy
et al
.19.
Vitamins content: One of the multiples benefits that
probiotics have is the capacity to synthesize vitamins. We have
kenned for sometime that commensal bacteria engender
vitamins, concretely B vitamins and play a major role in
meeting our desiderata for these essential nutrients.
Figure 2-6 revealed the capability of the bacterial strains
in syntheses of hydrophilic and hydrophobic vitamins. The
present results re vea led th at
L. rhamnosus
ha d the h igh ly
ability in production of vitamin E, D, B2 and B12 where
their values were: 18.042, 463.5, 1880 and 827.7 µg/100 mL
sample, respectively compared to 2.315, 33.387, 5.378 and
338.1 µg/100 mL for control sample. On the other hand,
L. acidophilus
produced the highly amounts of vitamin A,
K, nicotinic and thiamin where their values were 1551.4,
97357, 9829 and 23694 µg/100 mL sample respectively in
comparison to 0.0281, 3331, 50.85 and 61.60 µg/100 mL for
control samples. However,
Bifidobacterium bifidum
had
the highest ability for production of Folic acid. It produced
315.5 µg/100 mL sample rather than all other strains. Using of
1% of mixture of the three-mentioned strained lead to
decrease the values of all estimated vitamins except
vitamin C. This may be due to the competition between
others. Jones
et al
.20 reported that bacteria in the gut
engender vitamin K and recent evidence produce vitamin D is
as well. While, Eck and Friel1 mentioned that in vitro and
studies in humans have documented the capacity of some
probiotic strains to synthesize vitamin K, folic acid, vitamin B2
Fig. 1: Log count of probiotic strains during storage period in papaya-whey beverages
Fig. 2: Different vitamin contents produced by different species of probiotic bacteria in papaya whey beverages
236
Mix strains
Control
Lac. acidophilus
Lac. rhamnosus
Bifidobacterium bifidum
100000
80000
60000
40000
20000
0
Vit A
K
C
E
D
Ribo
B12
Folic acid
B6
Thiamin
Nicotinic
Am. J. Food Technol., 11 (5): 234-239, 2016
Fig. 3: Capability of
L.acidophilus
strain for production of different vitamins in papaya-whey beverage (T1)
Fig. 4: Capability of
L. rhamnosus
strain for production of different vitamins in papaya-whey beverage (T2)
Fig. 5: Capability of
Bifidobacterium bifidum
strains for production of different vitamins in papaya-whey beverage (T3)
237
B6
Folic acid
D
E C
Thiamin
Nicotinic
B12
Ribo
Vitamin A
K
B6
Folic acid
D
E
C
Thiamin
Nicotinic
B12
Ribo
Vitamin A
K
B6
Folic acid
D E
C
Thiamin Nicotinic
B12
Ribo
Vitamin A
K
Am. J. Food Technol., 11 (5): 234-239, 2016
Fig. 6: Capability of mixed strains (1:1:1) for production of different vitamins in papaya-whey beverages (T4)
and B12. In 2006, Thijssen
et al
.21 explained that there are two
different forms of vitamin K and K1 (Phylloquinone) present in
all photosynthetic plants and menaquinons and vitamin K2
which is primarily of bacterial origin.
Le Blanc3 reported that B-group vitamins can be
successfully produced by lactic acid bacteria, while Rossi
et al
.4
and Eck and Friel1 reported that several folate-producing
strains have been selected within the genus Bifidobacterium.
CONCLUSION
It be concluded that, some lactic acid bacteria can be
successufully used to produce vitamins in papaya-whey
bevarege to produced fanctial product and improve health.
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