Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (<i>Cassia grandis</i>) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells
Functional foods have recently generated a lot of attention among consumers looking for healthy options. Studies have examined yogurt with carao to increase health benefits and probiotic characteristics. It has been determined that carao fruit and camel milk have high phenolic compound and antioxida...
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| Format: | Article |
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MDPI AG
2023-07-01
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| Series: | Pharmaceuticals |
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| Online Access: | https://www.mdpi.com/1424-8247/16/7/1032 |
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| author | Jhunior Abrahan Marcia Ricardo S. Aleman Shirin Kazemzadeh Víctor Manrique Fernández Daniel Martín Vertedor Aryana Kayanush Ismael Montero Fernández |
| author_facet | Jhunior Abrahan Marcia Ricardo S. Aleman Shirin Kazemzadeh Víctor Manrique Fernández Daniel Martín Vertedor Aryana Kayanush Ismael Montero Fernández |
| author_sort | Jhunior Abrahan Marcia |
| collection | DOAJ |
| description | Functional foods have recently generated a lot of attention among consumers looking for healthy options. Studies have examined yogurt with carao to increase health benefits and probiotic characteristics. It has been determined that carao fruit and camel milk have high phenolic compound and antioxidant activity concentrations. The objective of this study was to examine if carao (0, 1.3, 2.65, and 5.3 g/L) incorporated into yogurt enhances anti-inflammatory stimulus and antioxidant activity and impacts the physio-chemical and sensory properties of camel milk yogurt. HT-29 cells were used as a model of anti-inflammatory response, including cytokine responses of IL-8 and mRNA production of IL-1β and TNF-α in gastric digested isolated fraction. In addition, pH, titratable acidity, <i>Streptococcus thermophilus</i> counts and <i>Lactobacillus bulgaricus</i> counts of camel yogurts were examined during the fermentation process in 0, 2.5, 5, and 7 h whereas viscosity, syneresis, and radical scavenging assay evaluations were determined at hour 7. Furthermore, a consumer study was performed. Compared to control samples, the incorporation of carao into yogurts did not lead to a significant (ρ > 0.05) difference in the pH. In contrast, titratable acidity (TA), viscosity, syneresis, and antioxidant capacity significantly increased with the inclusion of 2.65 and 5.3 g/L carao, while 5.3 g/L carao significantly (ρ < 0.05) increased the counts of both bacteria. The inflammatory response of IL-8 and the level of mRNA production of IL-1β and TNF-α was significantly (ρ < 0.05) lower with 2.65 and 5.3 g/L carao yogurt compared to control camel yogurt. Sensory attributes were not impacted by the addition of 1.3 and 2.65 g/L carao. Carao could be a possible ingredient to consider when improving the nutrition value of yogurt. |
| first_indexed | 2024-03-11T00:44:53Z |
| format | Article |
| id | doaj.art-7530f91ffb11426482170eedba3078a9 |
| institution | Directory Open Access Journal |
| issn | 1424-8247 |
| language | English |
| last_indexed | 2024-03-11T00:44:53Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Pharmaceuticals |
| spelling | doaj.art-7530f91ffb11426482170eedba3078a92023-11-18T20:53:25ZengMDPI AGPharmaceuticals1424-82472023-07-01167103210.3390/ph16071032Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (<i>Cassia grandis</i>) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial CellsJhunior Abrahan Marcia0Ricardo S. Aleman1Shirin Kazemzadeh2Víctor Manrique Fernández3Daniel Martín Vertedor4Aryana Kayanush5Ismael Montero Fernández6Faculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, HondurasSchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USADepartment of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USANutrition and Bromatology Area, Department of Animal Production and Food Science, University of Extremadura, Avda. Adolfo Suárez, s/n, 06004 Badajoz, SpainDepartment of Nature Conservation and Protected Areas, Government of Extremadura, 06800 Mérida, SpainSchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USADepartment of Chemical Engineering and Physical Chemistry, Area of Chemical Engineering, Faculty of Sciences, University of Extremadura, Avda. de Elvas, s/n, 06006 Badajoz, SpainFunctional foods have recently generated a lot of attention among consumers looking for healthy options. Studies have examined yogurt with carao to increase health benefits and probiotic characteristics. It has been determined that carao fruit and camel milk have high phenolic compound and antioxidant activity concentrations. The objective of this study was to examine if carao (0, 1.3, 2.65, and 5.3 g/L) incorporated into yogurt enhances anti-inflammatory stimulus and antioxidant activity and impacts the physio-chemical and sensory properties of camel milk yogurt. HT-29 cells were used as a model of anti-inflammatory response, including cytokine responses of IL-8 and mRNA production of IL-1β and TNF-α in gastric digested isolated fraction. In addition, pH, titratable acidity, <i>Streptococcus thermophilus</i> counts and <i>Lactobacillus bulgaricus</i> counts of camel yogurts were examined during the fermentation process in 0, 2.5, 5, and 7 h whereas viscosity, syneresis, and radical scavenging assay evaluations were determined at hour 7. Furthermore, a consumer study was performed. Compared to control samples, the incorporation of carao into yogurts did not lead to a significant (ρ > 0.05) difference in the pH. In contrast, titratable acidity (TA), viscosity, syneresis, and antioxidant capacity significantly increased with the inclusion of 2.65 and 5.3 g/L carao, while 5.3 g/L carao significantly (ρ < 0.05) increased the counts of both bacteria. The inflammatory response of IL-8 and the level of mRNA production of IL-1β and TNF-α was significantly (ρ < 0.05) lower with 2.65 and 5.3 g/L carao yogurt compared to control camel yogurt. Sensory attributes were not impacted by the addition of 1.3 and 2.65 g/L carao. Carao could be a possible ingredient to consider when improving the nutrition value of yogurt.https://www.mdpi.com/1424-8247/16/7/1032camel milkcaraoyogurtantioxidant activityanti-inflammatory activityconsumer perceptions |
| spellingShingle | Jhunior Abrahan Marcia Ricardo S. Aleman Shirin Kazemzadeh Víctor Manrique Fernández Daniel Martín Vertedor Aryana Kayanush Ismael Montero Fernández Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (<i>Cassia grandis</i>) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells Pharmaceuticals camel milk carao yogurt antioxidant activity anti-inflammatory activity consumer perceptions |
| title | Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (<i>Cassia grandis</i>) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells |
| title_full | Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (<i>Cassia grandis</i>) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells |
| title_fullStr | Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (<i>Cassia grandis</i>) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells |
| title_full_unstemmed | Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (<i>Cassia grandis</i>) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells |
| title_short | Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (<i>Cassia grandis</i>) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells |
| title_sort | isolated fraction of gastric digested camel milk yogurt with carao i cassia grandis i pulp fortification enhances the anti inflammatory properties of ht 29 human intestinal epithelial cells |
| topic | camel milk carao yogurt antioxidant activity anti-inflammatory activity consumer perceptions |
| url | https://www.mdpi.com/1424-8247/16/7/1032 |
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