The metabolic health benefits of fermented milks have already been investigated using clinical biomarkers but the development of transcriptomic analytics in blood offers an alternative approach that may help to sensitively characterise such effects. We aimed to assess the effects of probiotic yoghurt intake, compared to non-fermented, acidified milk intake, on clinical biomarkers and gene expre...

We investigated the effects of prolonged treatment of diabetic rats with curcumin-supplemented yoghurt on the physiological and biochemical changes associated with diabetes mellitus. An established metabolic cage model was used to assess these changes in three groups of streptozotocin-diabetic rats which had been administered, by gavage, curcumin blended into yoghurt in the doses of 30, 60 and ...

OBJECTIVE To determine whether eating Lactobacillus rhamnosus GG (LGG) in the form of commercially available yoghurt improves clearance of vancomycin-resistant enterococci (VRE). DESIGN Double-blind, randomised, placebo-controlled trial. SETTING Renal ward of Austin Health, a tertiary hospital, Feb-Oct 2005. PARTICIPANTS 27 VRE-positive patients, 14 receiving active treatment and 13 contr...

abstract: yoghurt is a popular healthy food, consumed by many people. the popularity of this product made it possible to use it as a base in order to produce probiotic preparations. prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. the aim of this research was to study physi...

As calorie-consciousness becomes a worldwide phenomenon, demand for low-calorie sweeteners is increasing. Compared to other sugars, the reduced calorific value of mannitol (1.6 kilocalories per gram) finds its application as sweetener in foods. The present study was conducted develop yoghurt by adding lactic acid bacteria (LAB) having significant production potential. Leuconostoc pseudomesenter...

OBJECTIVE To evaluate oro-cecal intestinal transit time (ITT) before and after administration of a dairy product containing Bifidobacterium BB12, Lactobacillus casei CRL 431 and fiber in healthy women. METHODS A prospective, randomised, double-blind and cross-over study with a 4-phase design (run-in: time 0 [T0], two intervention periods: time 1 [T1] and time 3 [T3] and a wash-out: time 2, [T...

Among Streptococcus thermophilus cultures, the principle component of yoghurt and cheese starters, a minority of strains forms the group of 'H'-strains which show an unusually high acidification rate, grow faster and coagulate milk 3-5 hours earlier than the typical S. thermophilus cultures. A large-scale screening study was performed to select 'H'-strains of S. thermophilus from more than 100 ...

One hundred and fifty three dahi (yoghurt) samples were colledted from Lahore Milk Plant (L.M.P.), various houses and city market. Dahi prepared at LMP was better in quality than homemade or market made dahi in respect to texture, flavOur and taste. The fat percentage and pH values ranged from 2.5% to 4.4% and 3.4 to 6.0 respectively, whereas total bacterial count ranged from 1 .1XlO to 1 .0x10...

This trial was designed to assess the effect of live probiotic consumption on leucine assimilation from fresh and pasteurised yoghurt in volunteers with different lactose digestibility. Thirty-three volunteers (mean age 32, s.d. 7 years) participated in this parallel single-blind study (16 of them with moderate lactose intolerance). Breath samples were taken before and at 15 min intervals over ...

BACKGROUND Aflatoxin M₁ (AFM₁) is the main monohydroxylated derivative of aflatoxin B₁ (AFB₁) formed in liver and excreted into milk. Although AFM₁ is less toxic than AFB₁, it has been classified as a possible human carcinogen, Group 2B agent by International Agency for Research on Cancer (IARC). OBJECTIVES The objectives of this study were (i) to determine the occurrence of AFM₁ in the main ...