Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts
Nam Su Oh, Ji Young Lee, Jae Yeon Joung, Kyung Soo Kim, Yong Kook Shin, Kwang‐Won Lee +3 more
Journal of Dairy Science
Abstract
The objective of this study was to investigate the effect of 2 plant leaf extracts on fermentation mechanisms and health-promoting activities and their potential as a nutraceutical prebiotics ingredient for application in dairy products. The individual active phenolic compounds in the plant extract-supplemented milk and yogurts were also identified. Compared with control fermentation, the plant extracts significantly increased the growth and acidification rate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. In particular, plant extract components, including monosaccharides, formic acid, and hydroxycinnamic acid, such as neo-chlorogenic, chlorogenic, and caffeic acid, together play a stimulatory role and cause this beneficial effect on the growth of yogurt culture bacteria through fermentation. In addition, supplementation with the plant extracts enhanced antioxidant activities with increased total phenolic contents, especially the highest antioxidant activity was observed in yogurt supplemented with Cudrania tricuspidata leaf extract.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Cudrania tricuspidata leaf extract enhanced antioxidant activities with increased total phenolic contents
“In addition, supplementation with the plant extracts enhanced antioxidant activities with increased total phenolic contents, especially the highest antioxidant activity was observed in yogurt suppleme...”
Cudrania tricuspidata and Morus alba L. leaf extracts increased growth and acidification rate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus
“Compared with control fermentation, the plant extracts significantly increased the growth and acidification rate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.”
monosaccharides, formic acid, and hydroxycinnamic acid (neo-chlorogenic, chlorogenic, and caffeic acid) played a stimulatory role growth of yogurt culture bacteria through fermentation
“In particular, plant extract components, including monosaccharides, formic acid, and hydroxycinnamic acid, such as neo-chlorogenic, chlorogenic, and caffeic acid, together play a stimulatory role and ...”