title: Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts.
abstract: The objective of this study was to investigate the effect of 2 plant leaf extracts on fermentation mechanisms and health-promoting activities and their potential as a nutraceutical prebiotics ingredient for application in dairy products. The individual active phenolic compounds in the plant extract-supplemented milk and yogurts were also identified. Compared with control fermentation, the plant extracts significantly increased the growth and acidification rate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. In particular, plant extract components, including monosaccharides, formic acid, and hydroxycinnamic acid, such as neo-chlorogenic, chlorogenic, and caffeic acid, together play a stimulatory role and cause this beneficial effect on the growth of yogurt culture bacteria through fermentation. In addition, supplementation with the plant extracts enhanced antioxidant activities with increased total phenolic contents, especially the highest antioxidant activity was observed in yogurt supplemented with Cudrania tricuspidata leaf extract.
authors.affiliation: R&D Center, Seoul Dairy Cooperative, Ansan, Gyeonggi 425-839, South Korea.
authors.forename: Nam Su
authors.initials: NS
authors.lastname: Oh
authors.affiliation: R&D Center, Seoul Dairy Cooperative, Ansan, Gyeonggi 425-839, South Korea; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, South Korea.
authors.forename: Ji Young
authors.initials: JY
authors.lastname: Lee
authors.affiliation: R&D Center, Seoul Dairy Cooperative, Ansan, Gyeonggi 425-839, South Korea.
authors.forename: Jae Yeon
authors.initials: JY
authors.lastname: Joung
authors.affiliation: R&D Center, Seoul Dairy Cooperative, Ansan, Gyeonggi 425-839, South Korea.
authors.forename: Kyung Su
authors.initials: KS
authors.lastname: Kim
authors.affiliation: R&D Center, Seoul Dairy Cooperative, Ansan, Gyeonggi 425-839, South Korea.
authors.forename: Yong Kook
authors.initials: YK
authors.lastname: Shin
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, South Korea.
authors.forename: Kwang-Won
authors.initials: KW
authors.lastname: Lee
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, South Korea.
authors.forename: Sae Hun
authors.initials: SH
authors.lastname: Kim
authors.affiliation: Department of Animal Science and Institute of Milk Genomics, Chonbuk National University, Jeonju, 561-756, Korea.
authors.forename: Sangnam
authors.initials: S
authors.lastname: Oh
authors.affiliation: Department of Animal Science and Institute of Milk Genomics, Chonbuk National University, Jeonju, 561-756, Korea. Electronic address: ykeys2584@jbnu.ac.kr.
authors.forename: Younghoon
authors.initials: Y
authors.lastname: Kim
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D005285:Fermentation; D048668:Lactobacillus delbrueckii / Q000254:growth & development; D008892:Milk / Q000382:microbiology; D029586:Moraceae / Q000737:chemistry*; D031625:Morus / Q000737:chemistry*; D010936:Plant Extracts / Q000494:pharmacology*; D018515:Plant Leaves / Q000737:chemistry; D056692:Prebiotics; D048249:Streptococcus thermophilus / Q000254:growth & development; D015014:Yogurt / Q000032:analysis / Q000382:microbiology* / Q000592:standards
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D056692:Prebiotics
keywords: antioxidant activity; fermentation; phenolic compounds; yogurt