Alsayadi Muneer MS, Almowallad Shamsan A., Yahya Mohammed A., Alsanea EKRAM, Alfardi TALAL, Alhaidari SALAH, Alhaidari HASSAN, Alzhri ABDULLAH

Nutritional, Health-Promoting Properties and Antioxidant Activity of Yemeni Fermented Milk (Laban) and A Laban-Pulicaria Jaubertii Mixture

Fermented milk is known as a major functional food that has proven health benefits, such as probiotic effects. The fermented milk, laban, is the foremost dairy product in Yemen. This study aimed to evaluate the nutritional and health-promoting properties and antioxidant activity of laban. Nutritional and health-promoting properties were estimated. Antioxidant activity was evaluated by measuring total polyphenol levels, 1.1-diphenyl-2-picrylhydrazyl scavenging activity, reducing power, and total antioxidant capacity. The antioxidant activity of a laban-Pulicaria jaubertii mixture was also determined. Results showed considerable quantities of nutrients, especially fats, in both milk and laban. The composition differences between milk and laban show several significant health-promoting properties for laban. Laban showed higher antioxidant activity than raw milk and the addition of P. jaubertii to the laban, increased antioxidant activity. The properties of laban suggested the potential use of laban as a promising functional food with excellent health benefits, especially when mixed with P. jaubertii.

PDF

___

Abdel AA, Dardir HA. 2009. Hygienic quality of local traditional fermented skimmed milk (Laban Rayb) sold in Egypt. World Journal of Dairy & Food Sciences, 4(2): 205-209.

Aleksandrova V, Chikov G, Velikova G, Dimitrov M, Dimov SG. 2013. In vivo antioxidant activity evaluation of peptides produced during the fermentation of yoghourt-like dairy products. Bulgarian Journal of Agricultural Science, Supplement 2, 19: 90–100.

Al-Hajj N, Hongxin W, Chaoyang M, Zaixiang L, Mohanad B, Riyadh T. 2014. Antimicrobial and antioxidant activities of the essential oils of some aromatic medicinal plants (Pulicaria inuloides-Asteraceae and Ocimum forskolei-Lamiaceae. Tropical Journal of Pharmaceutical Research, 13(8): 1287-1293.

Abubakar AB, Ibrahim MA, Musa AM, Musa AO, Kiplimo JJ, Oyewale AO. 2013. Free radicalscavenging and total antioxidant capacity of root extracts of anchomanes difformis engl. (Araceae). Acta Poloniae Pharmaceutica-DrugResearch, Vol. 70 No.1 pp. 115-121.

Al-Naqeb G. 2015. Antioxidant and antibacterial activities of some Yemeni medicinal plants. International Journal of Herbal Medicine, 3(3): 06-11.

Andersson I, Oste R. 1994. Nutritional quality of pasteurized milk. Vitamin B12, folacin and ascorbic acid content during storage. International Dairy Journal, 4: 161–172.

Banks W, Dalgleish D. 1990. Milk and milk processing in Robinson R K, Dairy Mircobiology, Volume 1, The Microbiology of Milk, second edition, London, Elsevier Science Publishers Ltd, 1–35.

BenkerroumN, Tamine AY. 2004. Technology transfer of Moroccan traditional dairy products (Lben, jben and smen) to small industrial scale. Food Microbiology, 21: 399-413.

Chelule PK, Mbongwa HP, Carries S, Gqaleni N. 2010. Lactic acid fermentation improvesthe quality of amahewu, a traditional South African maize-based porridge. Food Chemistry, 122(3): 656-661.

Dalaly B, Achakem SH. 1987. Food Analysis. Ministry of high education and scientific research. Al-Mosel University. AlMosel. Iraq. Pp. 563.

Del Mar Contreras M, Hernandez-Ledesma B, Amigo L, Martin elvarez PJ, Recio I. 2011. Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology. LWT-Food Science and Technology, 44: 9.

Martysiak-Żurowska D, Wenta W. 2012. A comparison of ABTS and DPPH methodsfor assessing the total antioxidant capacity of human milk. Acta Scientiarum Polonorum Technologia Alimentaria, 11(1): 83-89.

Dubaie AS, El-Khulaidi AA. 2005. Medicinal and aromatic plants in Yemen, deployment-components of effective-uses. Ebadi Center for studies and Publishing Sana’a-Yemen. p.127.

El SN, Karakaya S. 2004. Radical scavenging and iron chelating activities of some greens used as traditional dishes in Mediterranean diet. International Journal of Food Sciences and Nutrition, 55 (1): 67.

Ezoubeiri A, Gadhi CA, Fdil N, Benharref A, Jana M, Vanhaelen M. 2005. Isolation and antimicrobial activity of two phenolic compounds from Pulicaria odora L. Journal of Ethnopharmacology, 99: 287-292.

FAO/WHO. 2006. Probiotics in food Health and nutritional properties and guidelines for evaluation. Rome Italy, FAO and WHO. 2006.

Folch J, Lees M, Stanley GMS. 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 467: 226– 509.

Fox PF, McSweeney PLH. 2006. Advanced Dairy Chemistry Volume 2 Lipids. Springer ScienceBusiness Media, Inc. pp. 816

Fujiwara S, Hashiba H, Hirota T, Forstner JF. 1997. Proteinaceous factor(s) in culture supernatant fluids of Bifidobacteria which prevents the binding of enterotoxigenic Escherichia coli to gangliotetraosylceramide. Applied and Environmental Microbiology, 63: 506–512.

Gibson G, Beaumont A. 1996. An overview of human colonic bacteriology in health and disease.In A RLeeds and IRRowland (eds), pp. 3–11, Gut Flora and Health: Past, Present and Future, International Congress and Symposium Series 219, London, Royal Society of Medicine.

Gill HS, Guarner F. 2004. Probiotics and human health: a clinical perspective. Postgraduate Medical Journal, 80: 516–526.

Gilliland SE. 1990 Health and nutritional benefits from lactic acid bacteria. FEMS Microbiology Reviews, 87: 175–188.

Gobbetti M, Ferranti P, Smacchi E, Goffredi F, Addeo F. 2002. Production of angiotensin-I converting enzyme-inhibitory peptides in fermented milk started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactobacillus lactis subsp. cremoris FT4. Applied and Environmental Microbiology, 66: 3898–3904.

Ipek G, Juneja VK, Ahmedna M. 2006. Probioticsin food safety and human health. Taylor & Francis Group, LLC. pp. 468.

Hernandez-Ledesma B, Davalos A, Bartolomé B, Amigo L. 2005. Preparation of antioxidant enzymatic hydrolysates from alactalbumin and b-lactoglobulin. Identification of active peptides by HPLC-MS/MS. The Journal of Agricultural and Food Chemistry, 53: 588.

Jiménez AM, Murcia MA, Parras P, Martínez-Tomé M. 2008. On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity. The International Journal of Food Science & Technology, 43(8): 1464–1473.

Juskiewicz M, Panfil-Kuncewicz H. 2003. Reduction of cholesterol content in milk with dairy thermophilic cultures application. Milchwissenschaft, 58: 370-373.

Gueimonde M, Delgado S, Mayo B, Ruas-Madiedo P, Margolles A, de los Reyes-Gavilan CG. 2004. Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International, 37: 839–850.

Guizani N, Kasapis S, Al-Ruzeiki M. 2001. Microbial, chemical, and rheological properties of laban (cultured milk). The International Journal of Food Science & Technology, 36: 199-205.

Pawar HA, D’Mello PM. 2011. Spectrophotometric estimation of total polysaccharides in Cassia tora gum. Journal of Applied Pharmaceutical Science, 1(03): 93-95.

Lilly DM, Stillwell RH. 1965. Probiotics: Growth promoting factors produced by microorganisms. Science, 147: 747-748.

Maclntyre I, Ralston M. 1954. Direct determination of serum cholesterol. The Biochemical Journal. 56, xliii.

Malbaša R, Vitas J, Lončar E, Grahovac J, Milanović S. 2014. Optimization of the antioxidant activity of kombucha fermented milk products. Czech Journal of Food Sciences, 32: 477–484.

Sonia M, Sherman PM. 2009. Probiotics in Pediatric Medicine. Humana Press. pp. 347. ISBN: 978-1-60327-288-9.

Miller GD, Jarvis JK, Mcbean LD. 2000. Handbook of Dairy Foods and Nutrition, second edition, Boca Raton, London, New York, Washington DC, CRC Press.

Monthon L, Juthawadee K, Panupong W, Sararat T. 2014. Cholesterol-Lowering Potentials of Lactic Acid Bacteria with potential Probiotic Properties. International Journal of Pharm Tech Research, 7(3): 464-470.

Najgebauer-Lejko D, Sady M. 2015. Estimation of the antioxidant activity of the commercially available fermented milks. Acta Scientiarum Polonorum Technologia Alimentaria, 14(4): 387– 396.

Donkor ON, Henriksson A, Vasiljevic T, Shah NP. 2007. Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin converting enzyme inhibitory activity in fermented milk. Le Lait, 87(1): 21-38.

Pihlanto A, Korhonen H. 2003. Bioactive peptides and proteins. Advances in Food and Nutrition Research, 47: 176–275.

Hassan P, Peh KK. 2014. Characterization and identification of lactobacillus acidophilus using biolog rapid identification system. International Journal of Pharmacy and Pharmaceutical Sciences, 6(1): 189-193.

Rasic JLi, Kurmann JA. 1978. Yoghurt–Scientific Grounds, Technology, Manufacture and Preparations, Technical Dairy Publishing House, Copenhagen. pp. 117.

Rasic JL, Vujicic IF, Skringer M, Vulic M. 1992. Assimilation of cholesterol by some culture of lactic acid bacteria and bifidobacteria. Biotechnology Letters, 14: 39-44.

Samet-Bali O, Ayadi MA, Attia H. 2012. Development of fermented milk “Laban” made from spontaneous fermented cow’s milk. African Journal of Biotechnology, 11(7): 1829-1837.

Samet-Bali O,Ennouri M, Dhouib A, Attia H. 2012.Characterization of typical Tunisian fermented milk: Laban. African Journal of Microbiology Research, 6(9): 2169-2175.

Sarmadi BH, Ismail A. 2010. Antioxidative peptides from food proteins: A review. Peptides 31: 1949.

Schrezenmeir J, de Vrese M. 2001. Probiotics, prebiotics, and synbiotics-Approaching a definition. American Journal of Clinical Nutrition, 73 (Suppl.): 361S–364S.

Shah NP. 2000. Effects of milk-derived bioactives: An overview. British Journal of Nutrition, 84: S3–S10.

Shehab SH, Hasan AM. 1978. Agricultural Biochemistry (practical)1st Ed. Baghdad university. Baghdad. Iraq. p

Shetty K, Curtis OF, Levin RE, Witkowsky R, Ang W. 1995. Prevention of verification associated with in vitro shoot culture of cysteine sulfoxide, an insulin secretagogue, in diabetic rats. Experientia, 52: 115–120.

Shihata A, Shah NP. 2000. Proteolytic profile of yoghurt and probiotic bacteria. International Dairy Journal, 10: 401–408.

Shinmoto H, Dosako S, Nakajima. 1992. Antioxidant activity of bovine lactoferrin on iron/ascorbate induced lipid peroxidation. Bioscience, Biotechnology, and Biochemistry, 56: 2079.

Tantaoui-Elaraki A, Berrada M, El Marrakchi A, Berramou A. 1983. Etude sur le Lben marocain. Lait, 63: 230-245.

Tamime A. 2005. Probiotic dairy products. UK. Blackwell Publishing Ltd. p. 234.

Unal GEL. SN, Akalin AS, Dinkc N. 2013. Antioxidant activity of probiotic yoghurt fortified with milk protein-based ingredients. Italian Journal of Food Science, 25: 3-4.

Walstra P, Jenness R. 1984. Dairy Chemistry and Physics. John Wiley and Sons, Inc., New York.

Weaver CM, Daniel JR. 2005. The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists. Taylor & Francis e-Library, pp. 150.

William CF, Dennis CW. 2011. Food Microbiology, Fourth edition, McGraw Hill, India, pp. 330.

Wohlrab Y, Bockelmann W. 1992. Purification and characterization of a dipeptidase from Lactobacillus delbrueckii subsp. bulgaricus. International Dairy Journal, 2: 345–361.

Yangilar F, Çakmakci S. 2017. Probiotic shelf-life, mineral contents, and other properties of probiotic yogurtssupplemented with corn flour. Tar ım Bi l imleri Dergisi Tarım Bilimleri Dergisi– Journal of Agricultural Sciences, 23: 472-481.

Zak B, Dickenman RC, White EG, Burnett H, Cherney PJ. 1954. Rapid estimation of free and total cholesterol. American Journal of Clinical Pathology, 24: 1307.

Ziarno M, Sekul E, Lafraya AA. 2007. Cholesterol assimilation by commercial yoghurt starter cultures. Acta Scientiarum Polonorum Technologia Alimentaria, 6(1): 83-94.

Zlatkis A, Zak B, Boyle AJ. 1953. A new method for the direct determination of serum cholesterol. The Journal of Laboratory and Clinical Medicine, 41: 486.

Zulueta A, Maurizi A, Frígola A, Esteve MJ, Coli R, Burini G. 2009. Antioxidant capacity of cow milk, whey, and deproteinized milk. International Dairy Journal, 19(6): 380–385