Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-07-10 DOI:10.1093/fqsafe/fyad028

Mahdi Azizi Shafa, A. Akhondzadeh Basti, A. Sharifan, A. Khanjari

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Abstract

The purposes of this study were to produce novel formulations of Doeeneh using of three probiotic strains and different inulin ratios and investigate the survival of probiotics. Likewise, The effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated. Doeeneh composed of milk and wheat bulgur was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp. lactis BB-12 (B), Lactobacillus acidophilus LA-5 (A), Lacticaseibacillus rhamnosus LGG (R), and their co-culture. The physicochemical, sensory properties, and probiotics viability were investigated for 14 days. Diabetes was induced in albino rats by administration of alloxan monohydrate (150 mg/kg i.p.). Changes in weight and blood glucose were measured weekly, and food and water consumption were measured daily, total cholesterol and triglycerides were measured after 35 days by a biochemical kit. The increased proportion of high-DP inulin decreased pH and rose acidity; However, a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value, This result can show the buffering effect of inulin in Doeeneh as well; Changes in pH were slow over time due to the presence of the buffering compounds. Therefore, the probiotics’ survival was in the standard range even in the inulin-free sample. Likewise, the Doeeneh sample containing 5% inulin (SABR3) considerably reduced levels of blood glucose, total cholesterol, and triglyceride in diabetic rats. Moreover, the diabetic rats fed with Doeeneh demonstrated a lower amount of weight loss and food/water intake than the control. Traditional foods and their preparation methods are a suitable target for the development of health-oriented products, and Functional Food with nutraceutical capabilities can be designed and produced based on them.

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使用益生菌改造伊朗传统食品（Doeeneh）：动物双歧杆菌亚种。乳酸杆菌BB-12、嗜酸乳杆菌LA-5、鼠李糖乳杆菌LGG和菊粉及其对糖尿病和非糖尿病大鼠的影响

本研究的目的是利用三种益生菌菌株和不同的菊粉比例生产新的多益尼配方，并研究益生菌的存活率。同样地，我们也评价了多尼对非糖尿病大鼠和糖尿病大鼠生物学特性的影响。以牛奶和小麦粉为原料，添加不同比例的菊粉，利用动物双歧杆菌进行发酵。乳酸菌BB-12 (B)、嗜酸乳杆菌LA-5 (A)、鼠李糖乳杆菌LGG (R)及其共培养物。对其理化、感官特性和益生菌活力进行了为期14天的研究。用一水四氧嘧啶(150mg /kg .p)诱导白化大鼠患糖尿病。每周测量体重和血糖的变化，每天测量食物和水的消耗，35天后用生化试剂盒测量总胆固醇和甘油三酯。高dp菊粉添加比例的增加降低了玫瑰的pH值和酸度;而菊粉浓度越高，其pH值的下降速度越慢，说明菊粉在多益中也有缓冲作用;由于缓冲化合物的存在，pH值随着时间的推移变化缓慢。因此，即使在不含菊粉的样品中，益生菌的存活率也在标准范围内。同样，含有5%菊粉(SABR3)的Doeeneh样品显著降低了糖尿病大鼠的血糖、总胆固醇和甘油三酯水平。此外，与对照组相比，用Doeeneh喂养的糖尿病大鼠表现出较低的体重减轻和食物/水摄入量。传统食品及其制备方法是开发保健产品的合适对象，在此基础上可以设计和生产具有营养保健功能的功能食品。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.