Effect of Bunium persicum essential oil, NaCl, Bile Salts, and their combinations on the viability of Lactobacillus acidophilus in probiotic yogurt
Main Article Content
Keywords
Stress, L. acidophilus, Bunium Persicum, Yoghurt
Abstract
The probiotic yogurt, with additional essential oil researches, has increased recently. Bunium persicum Boiss is a critical medicinal wild growing plant in Iran dry areas. In this study, Lactobacillus acidophilus was exposed to stress with B. persicum essential oil (BEO), NaCl, bile salts, and their combinations by 50 minimum inhibitory concentration (MIC) and then inoculated to the yogurt samples, which were stored at 4°C for 28 days. Indepen-dent parameters in this article are BEO 500 and 1000 ppm that the physicochemical, sensory properties, and L. acidophilus of viability in yogurt samples were assessed within the time. A steady increase in syneresis percent-age and acidity was observed, while pH values were reduced in all samples. The L. acidophilus survival decreased during storage time in all treatments. In addition, sensory scores showed a reduction trend in the samples. The survival rate of probiotic bacteria is also impacted by redox potential. Increasing the oxidation and resuscitation potential and increasing the hydrogen peroxide concentration due to the bacteria metabolic activity are among the factors that reduce the probiotic bacteria population in yogurt during storage. The most viability of L. acidophilus under stress with BEO compared with other stress treatments may be due to slight changes in pH during this period than in the stress treatments. Generally, it can be argued that the usage of BEO, NaCl, and bile salts at a MIC of 50% in yogurt stored in the refrigerator for 21 days provided a suitable environment for the storage and transmission of L. acidophilus, as recommended to the consumer and, therefore, the current results confirmed that the addition of probiotic and these materials improved the physicochemical and sensory characteristics of yogurt.
References
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Kitazawa, H., Ueha, S., Itoh, S., Watanabe, H., Konno, K., Kawai, Y., et al., 2001. AT oligonucleotides inducing B lymphocyte activation exist in probiotic Lactobacillusgasseri. International Journal of Food Microbiology 65(3): 149–162. https://doi.org/10.1016/ S0168-1605(00)00500-6
Kocer, E. and Unal, G., 2018. Effect of different prebiotics on viability under in vitro gastrointestinal condition and sensory properties of fermented milk. Italian Journal of Food Science 30: 580.
Lee, S.J., Hwang, J.H., Lee, S., Ahn, J. and Kwak, H.S., 2007. Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt. International Journal of Dairy Technology 60(1): 22–30. https://doi. org/10.1111/j.1471-0307.2007.00294.x
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Marhamatizadeh, M.H. and Ramezanian, G.S., 2016. The combined effect of thymus vulgaris extract and probiotic bacterial (Lactobacillus acidophilus and bifidobaterium bifidum) on aflatoxin miconcentration in kefir beverage. Italian Journal of Food Science 28(3): 518. https://doi.org/10.14674/1120-1770/ijfs.v244
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Mehdizadeh, T., Mojaddar Langroodi, A., Shakouri, R. and Khorshidi, S., 2019. Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil. Journal of food safety 120: 12066. https://doi.org/10.1111/jfs.12683
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Sahadeva, R., Leong, S., Chua, K., Tan, C., Chan, H., Tong, E., et al., 2011. Survival of commercial probiotic strains to pH and bile. International Food Research Journal 18(4): 1515–1522.
Sarabi-Jamab, M. and Niazmand, R., 2009. Effect of essential oil of Mentha piperita and Ziziphora clinopodioides on Lactobacillus acidophilus activity as bioyogurt starter culture. American-Eurasian Journal of Agricultural & Environmental Sciences 6(2): 129–131.
Seitz, E.W., 1990. Microbial and enzyme-induced flavours in dairy foods. Journal of Dairy Science 73(12): 3664–3691. https://doi. org/10.3168/jds.S0022-0302(90)79070-4
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Shahdadi, F., Mirzaie, H., Kashaninejad, M., Khomeiri, M., Ziaiifar, A.M. and Akbarian, A., 2015. Effects of various essential oils on chemical and sensory characteristics and activity of probiotic bacteria in drinking yogurt. Journal of Agricultural Communications 3(1): 16–21.
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Amraii, H.N., Abtahi, H., Jafari, P., Mohajerani, H.R., Fakhroleslam, M.R. and Akbari, N., 2014. In vitro study of potentially probiotic lacticacid bacteria strains isolated from traditional dairy products. Jundishapur Journal of Microbiology 7(6): 1–5. https://doi.org/10.5812/jjm.10168
Ayar, A. and Gurlin, E., 2014. Production and sensory, textural, physico-chemical properties of flavoured spreadable yogurt. Life Science Journal 11(4): 58–65.
Azizkhani, M. and Parsaeimehr, M., 2018. Probiotics survival, antioxidant activity and sensory properties of yogurt flavoured with herbal essential oils. International Food Research Journal 25(3): 921–927.
Be, K., Gamlath, S. and Smith, S.C., 2009. In-vitro antimicrobial effect of spices on probiotic bacteria. Australasian Medical Journal 1: 113–140.
Calsamiglia, S., Busquet, M., Cardozo, P.W., Castillejos, L. and Ferret, A., 2007. Invited review: essential oils as modifiers of rumen microbial fermentation. Journal of Dairy Science 90(6): 2580–2595. https://doi.org/10.3168/jds.2006-644
Cruz, A.G., Cadena, R.S., Faria, J.A., Bolini, H.M., Dantas, C., Ferreira, M.M., et al., 2012. PARAFAC: adjustment for modeling consumer study covering probiotic and conventional yogurt. Journal of Food Research International 45(1): 211–215. https:// doi.org/10.1016/j.foodres.2011.09.031
Cumby, N., Zhong, Y., Naczk, M. and Shahidi, F., 2008. Antioxidant activity and water-holding capacity of canola protein hydrolysates. Journal of Food Chemistry 109(1): 144–148. https://doi. org/10.1016/j.foodchem.2007.12.039
Cristina, G., Lucía, B., Manuel, R. and Mario, D., 2018. A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei. International Journal of Dairy Technology 70: 1–2. https:// doi.org/10.1111/1471-0307.12558
Del Piano, M., Morelli, L., Strozzi, G., Allesina, S., Barba, M., Deidda, F., et al., 2006. Probiotics: from research to consumer. Digestive and Liver Disease 38: S248–S255. https://doi. org/10.1016/S1590-8658(07)60004-8
Donkor, O.N., Henriksson, A., Vasiljevic, T. and Shah, N.P., 2006. Effect of acidification on the activity of probiotics in yogurt during cold storage. International Dairy Journal 16(10): 1181– 1189. https://doi.org/10.1016/j.idairyj.2005.10.008
Farkhandah, S., Umar, F., Afshan, S., Zafar, H., Kashif, A. and Hafeez, U., 2019. Hypolipidaemic effects of synbiotic yoghurt in rabbits. International Journal of Dairy Technology72: 545–555. https://doi.org/10.1111/1471-0307.12618.
Gandhi, A. and Shah, N.P., 2015. Effect of salt on cell viability and membrane integrity of Lactobacillus acidophilus, Lactobacilluscasei and Bifidobacteriumlongum as observed by flow cytometry. Food Microbiology Journal 197–198. https:// doi.org/10.1016/j.fm.2015.02.003
Gunes, B.A. and Gültekin, B.M., 2018. The effect of cinnamon on microbiological, chemical and sensory nalyses of probiotic yogurt. Bezmialem Science 7(4): 311–316. https://doi. org/10.14235/bas.galenos.2018.2628
Hashemi, M.B., Gholamhosseinpour, A. and Mousavi, K.A., 2018. Fermentation of acorn dough by lactobacilli strains: phytic acid degradation and antioxidant activity. LWT – Food Science and Technology 8–9. https://doi.org/10.1016/j.lwt.2018.10.054
Hashemi, M.B., Mousavi, K.A., Barba, F., Nemati, Z., Sohrabi Shokofti, S. and Alizadeh, F., 2017. Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: chemical composition, antioxidant and antibacterial activities. Journal of Functional Foods 38: 409–414. https://doi.org/10.1016/j. jff.2017.09.040
Isleten, M. and Karagul-Yuceer, Y., 2006. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. Journal of Dairy Science 89(8): 2865–2872. https://doi. org/10.3168/jds.S0022-0302(06)72559-0
Keshavarzi, M., Sharifan, A. and Yasini Ardakani, A., 2020. Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time. International Journal of Food Science and Nutrition 1–12. https://doi.org/10.1002/fsn3.1984
Kitazawa, H., Ueha, S., Itoh, S., Watanabe, H., Konno, K., Kawai, Y., et al., 2001. AT oligonucleotides inducing B lymphocyte activation exist in probiotic Lactobacillusgasseri. International Journal of Food Microbiology 65(3): 149–162. https://doi.org/10.1016/ S0168-1605(00)00500-6
Kocer, E. and Unal, G., 2018. Effect of different prebiotics on viability under in vitro gastrointestinal condition and sensory properties of fermented milk. Italian Journal of Food Science 30: 580.
Lee, S.J., Hwang, J.H., Lee, S., Ahn, J. and Kwak, H.S., 2007. Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt. International Journal of Dairy Technology 60(1): 22–30. https://doi. org/10.1111/j.1471-0307.2007.00294.x
Lin, W.H., Hwang, C.F., Chen, L.W. and Tsen, H.Y., 2006. Viable counts, characteristic evaluation for commercial lacticacid bacteria products. Food Microbiology 23(1): 74–81. https://doi. org/10.1016/j.fm.2005.01.013
Mahmoudvand, H., Tavakoli Oliaei, R., Mirbadie, S.R., Kheirandish, F., Tavakoli Kareshk, A. and Ezatpour, B., 2016. Efficacy and safety of bunium persicum (boiss) to inactivate pro-toscoleces during hydatid cyst operations. Journal of Surgical Infections 17: 4–5. https://doi.org/10.1089/sur.2016.010
Mann, C.M. and Markham, J.L., 1998. A new method for determining the minimum inhibitory concentration of essential oils. Journal of Applied Microbiology 84: 538–544. https://doi. org/10.1046/j.1365-2672.1998.00379.x
Maragkoudakis, P.A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B. and Tsakalidou, E., 2006. Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal 16(3): 189–199. https://doi. org/10.1016/j.idairyj.2005.02.009
Marhamatizadeh, M.H. and Ramezanian, G.S., 2016. The combined effect of thymus vulgaris extract and probiotic bacterial (Lactobacillus acidophilus and bifidobaterium bifidum) on aflatoxin miconcentration in kefir beverage. Italian Journal of Food Science 28(3): 518. https://doi.org/10.14674/1120-1770/ijfs.v244
Marriott, P.J., Shellie, R. and Cornwell, C., 2001. Gas chromato-graphic technologies for the analysis of essential oils. Journal of Chromatography A 936: 1–22. https://doi.org/10.1016/ S0021-9673(01)01314-0
Marteau, P., Minekus, M., Havenaar, R. and Huis, J., 1997. Survival of lactic acid bacteria in a dynamic model of the stomach and small intestine: validation and the effects of bile. Journal of Dairy Science 80(6): 1031–1037. https://doi.org/10.3168/jds. S0022-0302(97)76027-2
Massoud, R. and Sharifan, A., 2020. The assessment the quality of probiotic yogurt using the rosmarinus officinalis essential oil. Journal of Nutrition, Fasting and Health 8(3): 176–185. https:// doi.org/10.22038/jnfh.2020.47876.1260
Mehdizadeh, T., Mojaddar Langroodi, A., Shakouri, R. and Khorshidi, S., 2019. Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil. Journal of food safety 120: 12066. https://doi.org/10.1111/jfs.12683
Moritz, C.M.F., Rall, V.L.M., Saeki, M.J. and Fernandes Junior, A., 2015. Assessment of antimicrobial activity of cinnamon (Cinnamomum zeylanicum) essential oil combined with EDTA and polyethylene glycol in yogurt. Acta Scientific 37(1): 99–104. https://doi.org/10.4025/actascitechnol.v37i1.17325
Mortazavian, A., Ehsani, M., Mousavi, S., Reinheimer, J., Emamdjomeh, Z., Sohrabvandi, S., et al., 2006. Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic microorganisms in freshly made yogurt. International Journal of Dairy Technology 59(1): 8–11. https://doi. org/10.1111/j.1471-0307.2006.00216.x
Mousavi, K.A., Abhari, K.H., Ismail, E.?., Soares, M.B., Oliveira, R.B.A., Hosseini, H., et al., 2019. Interactions between probiotics and pathogenic microorganisms in hosts and foods: a review. Trends in Food Science & Technology 95:205–218. https://doi.org/10.1016/j.tifs.2019.11.022
Mousavi, K.A. and Fakhri, Y., 2019. Probiotics and prebiotics as functional foods: state of the art. Journal of Current Nutrition & Food Science. 15. https://10.2174/1573401314666180416120241.
Ramasubramanian, L., Restuccia, C. and Deeth, H.C., 2008. Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science 91(11): 4164–4175. https://doi. org/10.3168/jds.2008-1354
Rezaei, M., Noori, N., Shariatifar, N., Gandomi, H., Basti, A.A. and Khaneghah, A.M., 2020. Isolation of lactic acid probiotic strains from Iranian camel milk: technological and antioxidant properties. LWT – Food Science and Technology 132: 109823. https:// doi.org/10.1016/j.lwt.2020.109823
Sahadeva, R., Leong, S., Chua, K., Tan, C., Chan, H., Tong, E., et al., 2011. Survival of commercial probiotic strains to pH and bile. International Food Research Journal 18(4): 1515–1522.
Sarabi-Jamab, M. and Niazmand, R., 2009. Effect of essential oil of Mentha piperita and Ziziphora clinopodioides on Lactobacillus acidophilus activity as bioyogurt starter culture. American-Eurasian Journal of Agricultural & Environmental Sciences 6(2): 129–131.
Seitz, E.W., 1990. Microbial and enzyme-induced flavours in dairy foods. Journal of Dairy Science 73(12): 3664–3691. https://doi. org/10.3168/jds.S0022-0302(90)79070-4
Shah, N., 2000. Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science 83(4): 894–907. https://doi.org/10.3168/jds.S0022-0302(00)74953-8
Shahdadi, F., Mirzaie, H., Kashaninejad, M., Khomeiri, M., Ziaiifar, A.M. and Akbarian, A., 2015. Effects of various essential oils on chemical and sensory characteristics and activity of probiotic bacteria in drinking yogurt. Journal of Agricultural Communications 3(1): 16–21.
Shahsavari, N. and Barzegar, M., 2008. Antioxidant activity and chemical characterization of essential oil of bunium persicum. Journal of Plant Foods for Human Nutrition 63: 183–188. https://doi.org/10.1007/s11130-008-0091-y
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Jan 12, 2021
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Author Biographies
Parva Mahmoudi, Islamic Azad University, Tehran, Iran
Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
Zhaleh Khoshkhoo, Islamic Azad University, Tehran, Iran.
Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
Afshin Akhondzadeh Basti, University of Tehran, Tehran, Iran
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Peyman Mahasti Shotorbani, Islamic Azad University, Tehran, Iran
Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Ali Khanjari, University of Tehran, Tehran, Iran.
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.