• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.15-22
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• 2001

This study was conducted to find out the effect of fermented milk on lowering of serum and liver cholesterol in high diet. Sprague-Dawley male rats of 200g initial average weight were assigned to four experimental group : (1) high fat diet + milk (2) high fat diet + bifidobacteria (3) high fat diet + microcapsulated bifidobacteria (4) high fat diet + fermented milk by bifidobacteria. Milk, bifidobacteria, microcapsulated bifidobacteria and fermented milk by bifidobacteria were given 2ml per day. According to the result, there was lowering effect of serum and liver total cholesterol in fermented milk feeding group, Serum LDL-cholesterol was also low tendency in fermented milk by bifidobacteria feeding group. Accordingly, it was confirmed that the material that caused hypocholesteremic effect was not the bifidobacteria itself in fermented milk but the metabolic material produced in the fermentation, and it inhibited cholesterol synthesis in liver.

• Animal Bioscience
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• v.35 no.2
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• pp.281-289
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• 2022

Objective: The aim of this study was to characterize the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) for developing a clean label low-fat fermented milk. Methods: Potential isolates from TRFM were selected based on the Gram staining test and observation of turbid suspension in the culture broth. Random amplified polymorphic DNA-polymerase chain reaction, 16S rRNA gene sequencing, and API CHL 50 test were used for strain identification. After evaluation of EPS concentration, target strains were introduced to low-fat milk fermentation for 24 h. Fermentation characters were checked: pH value, acidity, viable count, syneresis, and viscosity. Sensory evaluation of fermented products was carried out by 30 volunteers, while the storage test was performed for 21 days at 4℃. Results: Two EPS-producing strains (APL15 and APL16) were isolated from TRFM and identified as Lactococcus (Lc.) lactis subsp. cremoris. Their EPS concentrations in glucose and lactose media were higher than other published strains of Lc. lactis subsp. cremoris. Low-fat fermented milk separately prepared with APL15 and APL16 reached pH 4.3 and acidity 0.8% with a viable count of 9 log colony-forming units/mL. The physical properties of both products were superior to the control yogurt, showing significant improvements in syneresis and viscosity (p<0.05). Our low-fat products had appropriate sensory scores in appearance and texture according to sensory evaluation. Although decreasing viable cells of strains during the 21-day storage test, low-fat fermented milk made by APL15 exhibited stable physicochemical properties, including pH value, acidity, syneresis and sufficient viable cells throughout the storage period. Conclusion: This study demonstrated that Lc. lactis subsp. cremoris APL15 isolated from TRFM had good fermentation abilities to produce low-fat fermented milk. These data indicate that EPS-producing lactic acid bacteria have great potential to act as natural food stabilizers for low-fat fermented milk.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Journal of Dairy Science and Biotechnology
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• v.25 no.2
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• pp.29-32
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• 2007

An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

• 한국유가공학회:학술대회논문집
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• 2007.09a
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• pp.31-37
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• 2007

An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1007-1014
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• 2019

Objective: This study was conducted to evaluate the fermentation characteristics under low mesophilic temperature of spent instant coffee ground (SICG) and to estimate the effect of fermented SICG (FSICG) as alternative feed ingredient on milk productivity of dairy cows. Methods: In the fermentation trial, fermentation of SICG was performed to investigate changes in characteristics using the microbial mixture (Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis = 1:1:1) for 21 days at $20^{\circ}C$ under anaerobic conditions. Molasses was added at 5% of dry mass. In the animal trial, eighteen Holstein Friesian cows were used to evaluate the nutritive value of the FSICG which was fermented for 14 days under the same condition as the fermentation trial. Results: In the fermentation trial, the dry matter (DM) and organic matter content linearly decreased with fermentation time (p<0.001 and p = 0.008, respectively). The acid detergent insoluble nitrogen content linearly decreased with fermentation time (p = 0.037). The microorganism counts linearly increased for Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis across fermentation time (p<0.001). In the animal trial, the DM intake of the control and FSICG treatment were not significantly different, as were milk yield, 4% fat corrected milk, fat-protein corrected milk, and feed to milk conversion content. Fat, protein, lactose, non-fat solids, milk urea nitrogen, and somatic cell counts were also not significantly different in milk composition between treatments. Conclusion: FSICG should be considered a sufficient substitute for cottonseed as a feed component, and 5% DM of a dietary FSICG level was appropriate for dairy cow diets.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.918-926
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• 2008

It is well known non-drug therapy for hypertension patients can reduce blood pressure. These types of therapy include maintaining ones ideal body weight, quitting smoking, consuming large amounts of fruits and vegetables consuming low levels of saturated fat and salt and regular exercise. Fermented milk protein derived biologically active peptides such as isoleucine-proline-proline_(IPP) or valine-proline-proline_(VPP) have been shown to lower blood pressure in hypertensive subjects. This study was conducted to investigate the antihypertensive effects of medical nutritional therapy _(MNT) in accordance with the consumption of fermented milk enriched with IPP and VPP. To accomplish this, we conducted a randomized case-controlled study of 43 subjects who had blood pressure levels greater than 120/80 mmHg. The subjects in the study group were randomly allocated into two groups, an MNT + fermented milk (100mL/day) group (n=21) and an MNT+L. helveticus fermented milk with tripeptides (IPP=2.2mg, VPP=2.6mg/100mL) group (n=22). The MNT included weight management, reduction of sodium, total fat and saturated fat intake, increased intake of fruits and vegetables, and increased intake of low fat dairy products. The treatments were administered for 12 weeks during which time no drug interventions were conducted. The daily intakes of total calories, fats, cholesterol and Na decreased significantly after 12 weeks of MNT in the control and the experimental groups. In addition, the systolic blood pressure de creased significantly in the control and experimental groups; however, the diastolic blood pressure only decreased significantly in the experimental group. Overall, the results of this study indicate that the intake of fermented milk containing IPP and VPP in conjunction with MNT exerted positive effects on the blood pressure of pre- and hypertensive subjects.

• Journal of Microbiology and Biotechnology
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• v.25 no.5
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• pp.687-695
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• 2015

Accumulating evidence indicates that lactic acid bacteria could improve host physiology and lipid metabolism. To investigate the effect of the gut microbiota on host lipid metabolism, a hyperlipidemic rat model was established by feeding rats a high-fat diet for 28 days, and the gut microbiota of the rats was analyzed using real-time PCR before and after administration of Lactobacillus rhamnosus hsryfm 1301 and its fermented milk for 28 days. The findings showed that the Lactobacillus spp., Bifidobacterium spp., Bacteroides spp., and Enterococcus spp. content in the hyperlipidemic rats gut was increased significantly (p < 0.05), while the Clostridium leptum and Enterobacter spp. content was decreased significantly after intervening with L. rhamnosus hrsyfm 1301 and its fermented milk for 28 days (p < 0.05). Furthermore, the lipid levels of the serum and the liver were decreased significantly (p < 0.05) and the fecal water content was increased significantly (p < 0.05) in the hyperlipidemic rats after the intervention, and hepatocyte fatty degeneration of liver tissues was also prevented. A positive correlation was observed between the Clostridium leptum content and the level of serum cholesterol, triglycerides, low-density lipoprotein, and high-density lipoprotein, and a negative correlation was observed between the Enterobacter spp. content and the Lactobacillus spp. and Bifidobacterium spp. content in the hyperlipidemic rats gut. These results suggest that the gut microbiota and lipid metabolism of hyperlipidemic rats could be improved by supplementation with L. rhamnosus hsryfm 1301 and its fermented milk.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.170-177
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• 2016

Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. CLA has been reported to be able to reduce body fat. In this study, we investigated the antidiabetic effect of fermented milk (FM) containing CLA on type II diabetes db/db mice. Mice were treated with 0.2% low FM, 0.6% high FM, or Glimepiride (GLM) for 6 wk. Our results revealed that the body weight and the levels of fasting blood glucose, serum insulin, and leptin were significantly decreased in FM fed mice compared to db/db mice. Oral glucose tolerance and insulin tolerance were significantly ameliorated in FM fed mice compared to db/db mice. Consistent with these results, the concentrations of serum total cholesterol, triglycerides, and LDL cholesterol were also significantly decreased in FM fed mice compared to db/db mice. However, the concentration of HDL cholesterol was significantly higher in FM fed mice compared to db/db mice. These results were similar to those of GLM, a commercial anti-diabetic drug. Therefore, our results suggest that FM has anti-diabetic effect as a functional food to treat type II diabetes mellitus.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.373-381
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• 2007

The elderly population in Korea is growing rapidly and their nutritional status is not acceptable. Data were collected from the self-administered questionnaire of 495 free living elderly, over 65years old, in Korea to asses the intake and consumption pattern of milk and dairy products. The questionnaire contains demographics, health related characteristics, and perception on milk, and consumption behaviors of milk and dairy products. Most of the elderly subjects understood that milk is good foods in terms of nutritive value and health. And 67% of the subjects satisfied with the sanitation status of milk on the markets. The kind of milk that majority of the subjects consumed was whole milk, and only 5.1% of them consumed low fat milk. Less than 20% of the subjects consumed milk everyday, living alone group consumed milk less frequently than living with others. It was found that the majority of the elderly subjects did not meet current recommendation for milk. Liquid and curd type yogurt were the major dairy products used among elderly, and the reasons were good taste and digestion. They believed that these kinds of dairy products help constipation and digestion problems. The price of milk was ranked for the first factor needed to be considered for milk and dairy products consumption in elderly korean.