Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> after In Vitro Digestion
Probiotics can ameliorate type 2 diabetes mellitus (T2DM) via several mechanisms such as by decreasing inflammatory cytokines and increasing pancreatic β-cell functions. Another targeted mechanism for managing T2DM involves inhibiting α-amylase and α-glucosidase, which exhibit antioxidant activity a...
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| Format: | Article |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4373 |
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| author | Rinrada Talearngkul Sudathip Sae-tan Jintana Sirivarasai |
| author_facet | Rinrada Talearngkul Sudathip Sae-tan Jintana Sirivarasai |
| author_sort | Rinrada Talearngkul |
| collection | DOAJ |
| description | Probiotics can ameliorate type 2 diabetes mellitus (T2DM) via several mechanisms such as by decreasing inflammatory cytokines and increasing pancreatic β-cell functions. Another targeted mechanism for managing T2DM involves inhibiting α-amylase and α-glucosidase, which exhibit antioxidant activity and affect carbohydrate metabolism by delaying carbohydrate digestion, thus mitigating glucose in the circulation. Dairy products are effective matrices for delivering probiotics through the gastrointestinal tract. We compared the viability and antioxidant activity of the probiotics <i>Lactobacillus acidophilus LA-5</i>, <i>Lacticaseibacillus rhamnosus GG</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> in yogurt ice cream after in vitro digestion and compared α-amylase and α-glucosidase inhibition activities. <i>Lacticaseibacillus rhamnosus GG</i> had the highest viability after in vitro digestion (oral, gastric, and intestinal). <i>Lactobacillus acidophilus LA-5</i> and <i>Lacticaseibacillus rhamnosus GG</i> exhibited the highest percentages of α-glucosidase (16.37% ± 0.32%) and α-amylase (41.37% ± 0.61%) inhibition. <i>Bifidobacterium animalis</i> subsp. <i>lactis BB-12</i> and <i>Lactobacillus acidophilus LA-5</i> showed the highest antioxidant activities via the α,α-diphenyl-β-picrylhydrazyl free radical-scavenging method and ferric-reducing antioxidant power assay, respectively. These findings suggest that yogurt ice cream can provide a suitable matrix for the delivery of probiotics from dairy culture to promote intestinal homeostasis with probiotic benefits in the host as well as a potential functional food to help reduce postprandial hyperglycaemia. |
| first_indexed | 2024-03-09T01:50:28Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:50:28Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0559545cbdf747849535e1a7cde4abed2023-12-08T15:15:56ZengMDPI AGFoods2304-81582023-12-011223437310.3390/foods12234373Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> after In Vitro DigestionRinrada Talearngkul0Sudathip Sae-tan1Jintana Sirivarasai2Master of Science Program in Nutrition, Faculty of Medicine Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Bangkok 10400, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, ThailandNutrition Division, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10400, ThailandProbiotics can ameliorate type 2 diabetes mellitus (T2DM) via several mechanisms such as by decreasing inflammatory cytokines and increasing pancreatic β-cell functions. Another targeted mechanism for managing T2DM involves inhibiting α-amylase and α-glucosidase, which exhibit antioxidant activity and affect carbohydrate metabolism by delaying carbohydrate digestion, thus mitigating glucose in the circulation. Dairy products are effective matrices for delivering probiotics through the gastrointestinal tract. We compared the viability and antioxidant activity of the probiotics <i>Lactobacillus acidophilus LA-5</i>, <i>Lacticaseibacillus rhamnosus GG</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> in yogurt ice cream after in vitro digestion and compared α-amylase and α-glucosidase inhibition activities. <i>Lacticaseibacillus rhamnosus GG</i> had the highest viability after in vitro digestion (oral, gastric, and intestinal). <i>Lactobacillus acidophilus LA-5</i> and <i>Lacticaseibacillus rhamnosus GG</i> exhibited the highest percentages of α-glucosidase (16.37% ± 0.32%) and α-amylase (41.37% ± 0.61%) inhibition. <i>Bifidobacterium animalis</i> subsp. <i>lactis BB-12</i> and <i>Lactobacillus acidophilus LA-5</i> showed the highest antioxidant activities via the α,α-diphenyl-β-picrylhydrazyl free radical-scavenging method and ferric-reducing antioxidant power assay, respectively. These findings suggest that yogurt ice cream can provide a suitable matrix for the delivery of probiotics from dairy culture to promote intestinal homeostasis with probiotic benefits in the host as well as a potential functional food to help reduce postprandial hyperglycaemia.https://www.mdpi.com/2304-8158/12/23/4373probioticin vitro digestion modeldairy foodα-amylaseα-glucosidase |
| spellingShingle | Rinrada Talearngkul Sudathip Sae-tan Jintana Sirivarasai Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> after In Vitro Digestion Foods probiotic in vitro digestion model dairy food α-amylase α-glucosidase |
| title | Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> after In Vitro Digestion |
| title_full | Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> after In Vitro Digestion |
| title_fullStr | Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> after In Vitro Digestion |
| title_full_unstemmed | Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> after In Vitro Digestion |
| title_short | Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> after In Vitro Digestion |
| title_sort | effect of yogurt ice cream on the viability and antidiabetic potential of the probiotics i lactobacillus acidophilus i i lacticaseibacillus rhamnosus i and i bifidobacterium animalis i subsp i lactis i after in vitro digestion |
| topic | probiotic in vitro digestion model dairy food α-amylase α-glucosidase |
| url | https://www.mdpi.com/2304-8158/12/23/4373 |
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