Shayma Thyab Gddoa Al-Sahlany · Wasan J. Al-Kaabi · Alaa Jabbar Abd Al‑Manhel · Alaa Kareem Niamah · Ammar B. Altemimi · Haider Al-Wafi3 · Francesco Cacciola
الملخص العربي
(0, 0.1, 0.5, and 1%) on the growth of three bio-yoghurt starters (Lactobacillus acidophilus, Bifidobacterium bifidum
and Streptococcus thermophilus). The properties of bio-yoghurts were also studied, along with the effect of feeding
bio-yoghurts on blood parameters and weight in animal subjects. Identification of β-glucan extracted from yeast was
performed by FTIR and HPLC technique. The viability of probiotic bacteria in bio-yoghurt, containing 1% β-glucan during
14 days of storage at 5 °C, was evaluated along with investigation of pH, titratable acidity and syneresis. The results
showed that the yield of β-glucan extracted from Saccharomyces cerevisiae ATCC 36,858 reached 3.35%. β-glucan had
a water-holding and fat binding capacity of 224% and 80.34%, respectively. Bio-yoghurts fortified with 0.1% and 0.5%
β-glucan were deemed acceptable by expert panels. In addition, bio-yoghurt with β-glucan groups outperformed the control
group in terms of blood parameters (P ≤ 0.05). The bio-yoghurt-treated mice showed higher levels of immunity than
the control mice. After 45 days of feeding, the weight of the animals in all treatments increased, with the fourth treatment
being superior at an average animal weight of 50.86 g. The proposed approach could be beneficial as a fat replacer in the
preparation of bio-yoghurts and did not negatively influence a considerable number of acceptability scores. The results
achieved open up the possibility to use β-glucan in the preparation of various health and therapeutic foods in the future
as a prebiotic chemical candidate.
علاء كريم نعيمة | Alaa Kareem Niamah | 5206