Antioxidant, anti-hypertensive and hypocholesterolemic properties | 30691
Journal of Probiotics & Health

Journal of Probiotics & Health
Open Access

ISSN: 2329-8901

Antioxidant, anti-hypertensive and hypocholesterolemic properties of symbiotic yogurt containing pomegranate polyphenols

4th International Conference and Exhibition on Probiotics, Functional and Baby Foods

November 03-05, 2015 Valencia, Spain

Fatemeh Miremadi1, Frank Sherkat2 and Lily Stojanovska1

1Victoria University, Australia
2RMIT University, Australia

Posters-Accepted Abstracts: J Prob Health

Abstract :

The impact of pomegranate polyphenols on the antioxidant and anti-hypertensive activities and hypocholesterolemic properties of symbiotic yogurt was investigated. The experimental yogurts were made with 14% reconstituted skim milk (RSM) supplemented with 2% of four different prebiotics (fructo-oligosaccharide, fructo-oligosaccharide enriched inulin (FEI), sorbitol and mannitol), inoculated with Steptococcus thermophilus 1275, Lactobacillus bulgaricus 1842, Lactobacilus rhamnosus 1520 and Lactobacilus acidophilus 2404 at a ratio of 1:0.5:1:1 incubated at 42�?° C for 4 hours and stored at 4�?° C for 21 days. The symbiotic yoghurt supplemented with FEI demonstrated the maximum probiotic survival (9.8 Log10 CFU/g) during storage and was chosen for further studies. The RSM containing FEI was mixed with different levels of pomegranate juice concentrate (PJC) (0, 10, 12.5, 15 and 20% (v/v)) and turned into yogurt as above. The symbiotic yogurt containing 20% (v/v) PJC showed increased antioxidant activity by 95%, total phenolic compound (TPC) level by 72%, proteolytic activity (OPA) by 70%, antihypertensive activity by 75% and over 90% viability of probiotic cultures in comparison with the control (0% (v/v) PJC) after 21 days storage at 4�?° C. Addition of 20% (v/v) PJC slightly improved the hypocholesterolemic properties of the symbiotic yogurt by 25% compared to the control. Preliminary sensory evaluation results showed PJC supplementation had no adverse effect on sensory attributes and yogurt quality. This study proved the feasibility of supplementation of symbiotic yogurt with PJC up to 20% thus further improving the health functionality of yogurt. This product is currently undergoing further in vivo studied in our human feeding trials.

Biography :