Synbiotic Yogurt – The ideal combination of prebiotic and probiotic

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INTRODUCTION:Yoghurt like any other fermented milk product is valued for improved hostmetabolism. It have an enormous role in maintaining balance of the gut microflora associated with the antagonism to gut pathogenic microflora, curing ofintestinal disease like constipation, diarrhoea and dysentery, H. pylori infection, colon cancer andhypocholesterolemia. Due to this increasing trend for yoghurt consumption andis therefore the fastest growing dairy sector. Cultured or fermented milks arethe oldest dairy products known to human being and amongst the various fermentedmilk product available.

Yogurtis one of the most well-known and developed product worldwide has moreacceptability as compared to other products due to ease of digestion. Thereason being that it is easier to digest (due to partial hydrolysis of milkprotein, fat and lactose components during fermentation), high nutritionalvalue (being a rich source of carbohydrates, high quality protein, fat,vitamins and minerals like calcium, and phosphorus with a good degree ofbioavailability) rendering its recommendation for the people with lactoseintolerance, gastrointestinal disorders like inflammatory bowel syndrome andirritable bowel disease, aiding in immune function and helping in weightcontrol.

 

Synbioticyogurt is a new addition to the yogurt group with all the default merit of yogurt.It deserves consideration because of its palatability, ease of dietary additionand most importantly due to enhanced synergistic health benefit of pre andprobiotic addition. Taking into account the consumer behaviour to take foodwith better sensory quality like aroma,flavour look and with no exception tothis product apprehended, efforts are needed to be made for product with bettersensory approach along with the improved shelf life and viability of liveprobionts-those being affected with incompatible combination of pre &probiotics.

Table 1: Nutritional composition of different varieties of yoghurt (per100 g).

Component

Whole milk yoghurt

Low fat yoghurt

Non-fat yoghurt

Greek-style

yoghurt

Drinking yoghurt

Energy (kcal)

79

56

54

133

62

Protein (g)

5.7

4.8

5.4

5.7

3.1

Carbohydrate (g)

7.8

7.4

8.2

4.8

13.1

Fat (g)

3.0

1.0

0.2

10.2

Trace

Thiamin (mg)

0.06

0.12

0.04

0.12

0.03

Riboflavin (mg)

0.27

0.22

0.29

0.13

0.16

Niacin (mg)

0.2

0.1

0.1

0.1

0.1

Vitamin B6 (mg)

0.10

0.01

0.07

0.01

0.05

Vitamin B12 (mg)

0.2

0.3

0.2

0.2

0.2

Folate (µg)

18

18

8

6

12

Carotene (µµg)

21

Trace

Trace

Trace

Trace

Vitamin D

0

0.1

Trace

0.1

Trace

Potassium (mg)

280

228

247

184

130

Calcium (mg)

200

162

160

126

100

Phosphorus (mg)

170

143

151

138

81

 A synbiotic yogurt typicallycontains different probiotic strains along with different prebiotics added toit at different level in appropriate combination in a single product ensuring asuperior effect compared to the activity of the probiotic or prebiotic if theyused alone.Synbiotic yoghurt must have the quality of the product yogurt andalso be synbiotic in nature. Yoghurt must contain two specific microorganismsbelonging to the lactic acid bacteria (LAB) group which are Streptococcusthermophilus and Lactobacillusdelbrueckii ssp. bulgaricus as dominant organisms. Theterm ‘synbiotic’ implies synergy in which the component selectively favors aprobiotic microorganism with the intended principal purpose of such combinationis to improve survival of probiotic microorganisms in the gastrointestinaltract.

Preparation of Synbiotic yoghurt

Skim milk powder (250-350gm)

?

Added to double toned milk (1 litre)

?

Filtration

?

Preheating the mix (60°C)

?

Homonization

?

Pasturization (85°C / 30 mins)

?

Cooling (43-45°C)

?

Innoculation with 3% starter culture of mixed Lactobacillus bulgaricus and Streptococcus thermophilus

?

Addition of prebiotic

?

Mixing or stiring properly

?

Filling into cups

?

Incubation for 3 hours @ 41-43°C, T.A -0.9, pH - 4.6

?

Refrigeration @ 5-7°C for 3 hours

?

Final product (0.9% acidity)

Health Benefits of Synbiotic

       i.           Weightloss and reduction in leptin.

     ii.           Decreasein BMI z-score and waist circumference

   iii.           Thelevels of fasting blood sugar and insulin resistance improved significantly

   iv.           IncreasedHOMA-IR and TGL plasma level; reduced serum CRP

     v.           Significantreduction in serum insulin levels, HOMA-IR, and homeostatic model assessmentcell function.

   vi.           IncreasedHDL-C and reduced fasting glycaemia

 vii.           Inhibitionof NF-B and reduction of TNF-a

viii.           Outof total 69 H. pylori-infected children eradication was achieved in 20 out of 34participants in the standard therapy group and 27/35 participants in thesynbiotic group. No significant differences in eradication rates between thestandard therapy and the synbiotic groups.

   ix.           Synbioticmixture did not have a beneficial effect on AD severity in infants, althoughsuccessfully modulate their intestinal microbiota.

     x.           Consumptionof the probiotic mixture improved the gastrointestinal performance associatedwith lactose load in subjects with LI. Symptoms were additionally reduced bythe addition of prebiotics. The supplementation was safe and well tolerated,with no significant adverse effect observed.

 

CONCLUSION: Synbioticyoghurt is the next generation dairy product that have potential to be anexcellent functional food. Synbiotic yoghurt would prove out to be a goodsource of probiotics backed up with simultaneous supply of prebiotics. Besidethat it can be very effective in prevention and curing of chronic diseases likehypertension, cholesterol and blood sugar as well.

 

 

MasterDegree student, WBUAFS, Mohanpur, 741252

ResearchScholar, Department of Post-Harvest Technology, BCKV, Mohanpur, Nadia, India

Arghyamani14@gmail.com