원문정보
초록
영어
S-Adenosyl-L-methionine (SAM) exerts several beneficial effects on depression, chronic diseases, and cognitive impairments. Bifidobactrium bifidum BGN4 reportedly produces higher amounts of SAM than any other lactic acid bacterium used in yogurt. The aim of this study was to develop a SAM-reinforced probiotic yogurt using Bifidobacterium. The sensory aspects of the yogurt via response surface methodology (RSM) and the texture and SAM content of the yogurt were assessed.
Based on the sensory assessments for sweetness, sourness, and thickness evaluated by 48 panelists, the optimized conditions for preparation of SAM-reinforced yogurt were 4.0-4.4%(w/w) sugar, 3.2-3.5%(w/w) skim milk, and a pH of 4.7-4.8. The SAM content of the developed yogurt was 0.05 nmol/mL. In conclusion, SAM-reinforced probiotic yogurt may provide a vehicle for the potential exploitation of the benefits of increased dietary SAM.
목차
Introduction
Materials and Methods
Microorganisms and growth conditions
Yogurt preparation
Experimental design and statistical analysis for RSM
Consistency measurement
Viscosity measurement
Sensory analysis
Microstructure analysis
Quantification of SAM in SAM-reinforced yogurt usinghigh performance liquid chromatography (HPLC)
Results and Discussion
Effects of sugar, pH, and skim milk on the texture ofSAM-reinforced yogurt
Optimization of SAM-reinforced yogurt using RSM
Microstructure observation of cultured bacteria inSAM-reinforced yogurt
SAM content of the optimized SAM-reinforced yogurt
References