Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181

  • Jang, Hye Ji (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jung, Jieun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yu, Hyung-Seok (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Na-Kyoung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2018.08.10
  • Accepted : 2018.10.15
  • Published : 2018.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ${\beta}$-carotene bleaching, and ferric reducing antioxidant power (FRAP) assay gradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable in terms of cell viability and antioxidant effect. These results might provide information regarding development of ginseng dairy products with enhanced antioxidant activities and probiotic properties.

Keywords

References

  1. AOAC. 2000. Official methods of analysis of AOAC International. 17th ed. AOAC International. Gaithersburg, MD, USA. pp 4-53.
  2. Bae HC, Lee JY, Nam MS. 2005. Effect of red ginseng extract on growth of Lactobacillus sp., Escherichia coli and Listeria monocytogenes in pH controlled medium. Korean J Food Sci An 25:257-264.
  3. Cimo A, Soltani M, Lui E, Hekmat S. 2013. Fortification of probiotic yogurt with ginseng (Panax quinquefolius) extract. J Food Nutr Disord 2:2.
  4. Desai NT, Shepard L, Drake MA. 2013. Sensory properties and drivers of liking for Greek yogurts. J Dairy Sci 96:7454-7466. https://doi.org/10.3168/jds.2013-6973
  5. Do QD, Angkawijaya AE, Tran-Nguyen PL, Huynh LH, Soetaredjo FE, Ismadji S, Ju YH. 2014. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. J Food Drug Anal 22:296-302. https://doi.org/10.1016/j.jfda.2013.11.001
  6. Gao HX, Yu ZL, He Q, Tang SH, Zeng WC. 2018. A potentially functional yogurt co-fermentation with Gnaphalium affine. LWT-Food Sci Technol 91:423-430. https://doi.org/10.1016/j.lwt.2018.01.085
  7. Gomez-Ruiz JA, Lopez-Exposito I, Pihlanto A, Ramos M, Recio I. 2008. Antioxidant activity of ovine casein hydrolysates: Identification of active peptides by HPLC-MS/MS. Eur Food Res Technol 227:1061-1067. https://doi.org/10.1007/s00217-008-0820-3
  8. Gupta A, Mann B, Kumar R, Sangwan RB. 2009. Antioxidant activity of Cheddar cheeses at different stages of ripening. Int J Dairy Technol 62:339-347. https://doi.org/10.1111/j.1471-0307.2009.00509.x
  9. Hernandez-Ledesma B, Miralles B, Amigo L, Ramos M, Recio I. 2005. Identification of antioxidant and ACE-inhibitory peptides in fermented milk. J Sci Food Agric 85:1041-1048. https://doi.org/10.1002/jsfa.2063
  10. Jaster H, Arend GD, Rezzadori K, Chaves VC, Reginatto FH, Petrus JCC. 2018. Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration. Food Res Int 104:119-125. https://doi.org/10.1016/j.foodres.2017.10.006
  11. Jung J, Paik HD, Yoon HJ, Jang HJ, Jeewanthi RK, Jee HS, Li S, Lee NK, Lee SK. 2016. Physicochemical characteristics and antioxidant capacity in yogurt fortified with red ginseng extract. Korean J Food Sci An 36:412-420. https://doi.org/10.5851/kosfa.2016.36.3.412
  12. Kato S, Aoshima H, Saitoh Y, Miwa N. 2009. Highly hydroxylated or $\gamma$-cyclodextrin-bicapped water-soluble derivative of fullerene: The antioxidant ability assessed by electron spin resonance method and $\beta$-carotene bleaching assay. Bioorg Med Chem Lett 19:5293-5296. https://doi.org/10.1016/j.bmcl.2009.07.149
  13. Lage MAP, Garcia MAM, Alvarez JAV, Anders Y, Curran TP. 2013. A new microplate procedure for simultaneous assessment of lipophilic and hydrophilic antioxidants and pro-oxidants, using crocin and $\beta$-carotene bleaching methods in a single combined assay: Tea extracts as a case study. Food Res Int 53:836-846. https://doi.org/10.1016/j.foodres.2012.11.026
  14. Lee H, Kim M, Shin SS, Yoon M. 2014. Ginseng treatment reverses obesity and related disorders by inbihiting angiogenesis in female db/db mice. J Ethnopharmacol 155:1342-1352. https://doi.org/10.1016/j.jep.2014.07.034
  15. Lee NK, Kim HW, Chang HI, Yun CW, Kim SW, Kang CW, Paik HD. 2006. Probiotic properties of Lactobacillus plantarum NK181 isolated from jeotgal, a Korean fermented food. Food Sci Biotechnol 15:227-231.
  16. Lee SB, Ganesan P, Kwak HS. 2013. Comparison of nanopowdered and powdered ginseng-added yogurt on its physicochemical and sensory properties during storage. Korean J Food Sci An 33:27-30.
  17. Lee SJ, Kim Y, Kim MG. 2015. Changes in the ginsenoside content during the fermentation process using microbial strains. J Ginseng Res 39:392-397. https://doi.org/10.1016/j.jgr.2015.05.005
  18. Liu SN, Han Y, Zhou ZJ. 2011. Lactic acid bacteria in traditional fermented Chinese foods. Food Res Int 44:643-651. https://doi.org/10.1016/j.foodres.2010.12.034
  19. Mani-Lopez E, Palou E, Lopez-Malo A. 2014. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria. J Dairy Sci 97:2578-2590. https://doi.org/10.3168/jds.2013-7551
  20. Park EH, Kim HS, Eom SJ, Kim KT, Paik HD. 2015. Antioxidative and anticanceric activities of magnolia (Magnolia denudata) flower petal extract fermented by Pediococcus acidilactici KCCM 11614. Molecules 20:12154-12165. https://doi.org/10.3390/molecules200712154
  21. Park S, Kim DH, Paek NS, Kim SS. 2006. Preparation and quality characteristics of the fermentation product of ginseng by lactic acid bacteria (FGL). J Ginseng Res 30:88-94. https://doi.org/10.5142/JGR.2006.30.2.088
  22. Perna A, Intaglietta I, Simonetti A, Gambacorta E. 2014. Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys. J Dairy Sci 97:6662-6670. https://doi.org/10.3168/jds.2013-7843
  23. Ramesh T, Kim SW, Hwang SY, Sohn SH, Yoo SK, Kim SK. 2012. Panax ginseng reduces oxidative stress and restores antioxidant capacity in aged rats. Nutr Res 32:718-726. https://doi.org/10.1016/j.nutres.2012.08.005
  24. Virtanen T, Pihlanto A, Akkanen S, Korhonen H. 2007. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. J Appl Microbiol 102:106-115. https://doi.org/10.1111/j.1365-2672.2006.03072.x
  25. Ye M, Ren L, Wu Y, Wang Y, Liu Y. 2013. Quality characteristics and antioxidant activity of hickory-black soybean yogurt. LWT-Food Sci Technol 51:314-318. https://doi.org/10.1016/j.lwt.2012.09.027

Cited by

  1. Viability of Probiotic Bacteria in Yogurt Supplemented with Enzyme-Bioconverted Ginseng, Ascorbic Acid, and Yeast Extract vol.37, pp.1, 2019, https://doi.org/10.22424/jmsb.2019.37.1.57
  2. 프로바이오틱스의 기능성과 안전성 vol.37, pp.2, 2019, https://doi.org/10.22424/jmsb.2019.37.2.94
  3. Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder vol.23, pp.3, 2018, https://doi.org/10.13050/foodengprog.2019.23.3.186
  4. Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Carthamus tinctorius L.) Petal Extract vol.41, pp.1, 2018, https://doi.org/10.5851/kosfa.2020.e88
  5. Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract vol.10, pp.3, 2018, https://doi.org/10.3390/foods10030639
  6. Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt vol.10, pp.9, 2018, https://doi.org/10.3390/antiox10091447