Biological Studies on Bio-Yoghurt Fortified with Prebiotic Obtained from Jerusalem artichoke

Abstract: Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke (Helianthus tuberosus L.) is an interested prebiotic because its tuber has risen content of inulin and fructo-oligosaccharides. This study was aimed to: 1) set the effect of Jerusalem artichoke in deferent concentrations (2.5% & 5%) on the growth of probiotic Lb. acidophilus P106 in the bio-yoghurt during cold storage at 5?C and sensory evaluation of probiotic yoghurts; 2) study the effect of feeding with this synbiotic fermented milk on diabetic mice. It could be concluded that the Jerusalem artichoke influenced the growth of Lb. acidophilus P106 and 5% (w/v) Jerusalem artichoke was given the highest growth and sensory evaluation. On the other hand, no serious adverse effects were observed; the reduction of blood glucose was observed at the termination of empirical phase, also, high level (5%) of Jerusalem artichoke led to more reduction of blood glucose, cholesterol levels and total lipids compared with control.

Key words: Functional Food, Probiotic, Jerusalem artichoke
Publication year 2015
Pages 1552- 1564
Organization Name
serial title Food and Nutrition Sciences
Author(s) from ARC
External authors (outside ARC)
    هدي محروس عباس قسم بيوتكنولوجيا الصناعية، معهد الهندسة الوراثية والتكنولوجيا الحيوية، جامعة مدينة السادات
Publication Type Journal