Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensiv...

Yogurt becomes a functional food upon incorporating probiotics-live microorganisms which when adequately administered confer health benefits. Prebiotics are fermentable fibres that nourish beneficial gastrointestinal microflora enhancing the functionality of probiotics. This research aimed to improve the acceptability and functionality of probiotic yogurt produced in Mwanza, Tanzania by incorpo...

Using murine macrophage-like J774.1 cells and fecal precipitates prepared from the feces of elderly volunteers whose acute inflammation had been inhibited by LKM512 yogurt consumption, we investigated the likelihood that immunostimulation by altered intestinal bacterial cell components contribute to the antiinflammatory benefits of this yogurt. Tumor necrosis factor-a production due to stimulat...

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogur...

The purpose of the Second Global Summit on the Health Effects of Yogurt was to review and evaluate the strength of current scientific knowledge regarding the health benefits of yogurt. To begin, the historical and current patterns of yogurt consumption were reviewed. Then, the evidence base for the benefits of yogurt for maintaining health throughout the life cycle, including optimal body compo...

The anti-inflammatory mechanisms of low-fat dairy product consumption are largely unknown. The objective of this study was to determine whether low-fat yogurt reduces biomarkers of chronic inflammation and endotoxin exposure in women. Premenopausal women (BMI 18·5-27 and 30-40 kg/m2) were randomised to consume 339 g of low-fat yogurt (yogurt non-obese (YN); yogurt obese (YO)) or 324 g of soya p...

BACKGROUND Yogurt and prebiotic consumption has been linked to better health. However, to our knowledge, no longitudinal study has assessed the association of yogurt and prebiotic consumption with depression risk. OBJECTIVE We longitudinally evaluated the association of yogurt and prebiotic consumption with depression risk in a Mediterranean cohort. METHODS The SUN (Seguimiento Universidad ...