Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt

Orange by-products from juice extraction are generally discarded or used in animal feed due to their low market value. However, orange by-products show potential as dietary fiber (DF) and fat replacers in products such as yogurt. This study assessed the benefits of using orange by-products in DF-enriched materials such as DF powders (OP) and micronized DF with ball-milling (MDF). The study also investigated the effects of adding different levels of OP and MDF on the quality of low-fat yogurt. Results show that MDF showed better physicochemical and functional properties than OP, and that 2% MDF as a fat replacer in yogurt retained most of the textural and sensory properties of full-fat yogurt. Therefore, this study showed that MDF is a promising alternative as a fat replacer in low-fat yogurt, without sacrificing good taste and other qualities of full-fat yogurt.     

The contribution of yogurt to nutrient intakes across the life course

Yogurt is a nutrient‐dense food within the milk and dairy products food group. The nutritional content of yogurt varies depending on the processing method and ingredients used. Like milk, it is a good source of protein and calcium, and can be a source of iodine, potassium, phosphorus and the B vitamins – riboflavin (B₂) and vitamin B₁₂ (depending on type). Some yogurt products are also fortified with vitamin D. The nutritional value of dairy products (milk, cheese and yogurt) and the importance of the nutrients they provide for bone health are well recognised. These foods are collected together as one of the four main food groups within the UK's eatwell plate model that illustrates a healthy, balanced diet. Studies exploring the nutritional and health attributes of yogurt are limited but some research has suggested benefits in relation to bone mineral content, weight management, type 2 diabetes and metabolic profile. Yogurt consumption has also been associated with diet quality. The aim of this paper is to use national survey data to examine yogurt consumption in the UK and consider its contribution to nutrient intakes at different life stages within the context of nutritional challenges in each age group. The contribution of yogurt to energy and nutrient intakes across the life course was calculated via secondary analysis of data from the Diet and Nutrition Survey of Infants and Young Children (2011) and the National Diet and Nutrition Survey (2008/2009–2010/2011). The products categorised within the ‘yogurt group’ included all yogurt, fromage frais and dairy desserts, and fortified products. Comparisons were also made between specific sub‐categories of yogurt, namely ‘yogurt’, ‘fromage frais’ and ‘dairy desserts’. Nutrients included in the analyses were energy; the macronutrients; micronutrients that yogurt can be defined as a ‘source of’; micronutrients that may be of concern in the UK population; and vitamin D for fortified products. A simple dietary modelling exercise was also undertaken to investigate the potential impact of including an additional pot of yogurt per day on the nutrient intakes of adolescents. Children aged 3 years and under had the highest intakes of yogurt [mean intake 43.8 g/day (SD 39.7 g) in 4–18 month‐olds; 46.7 g/day (SD 39.1 g) in 1.5–3 year‐olds], and adolescents (11–18 years) consumed the least [21 g/day (SD 38.0 g)]. In adults, highest mean consumption [35.7 g/day (SD 55.0 g)] was during middle age (50–64 years), equivalent to less than a third of a standard 125 g pot. Around 80% of young children (aged 3 years and under) but only a third of teenagers and young adults had consumed any yogurt product during the survey period of 4 days. Average yogurt consumption was twice as high in women as men among older adults (65 years and over), while gender differences in consumption were less apparent in children. Fromage frais and fortified yogurt products were most commonly consumed by younger children, as were dairy desserts in those aged 4–18 years. Among adults, yogurt per se was most commonly consumed. Children aged 4–10 years exhibited the most variety in the types of yogurt consumed. Low‐fat yogurt (including those with added fruit, nuts and cereals) was the most commonly consumed yogurt type when all ages were combined. More than a third of all yogurt products consumed by children aged 3 years and under were fortified, compared with 18% in those aged 4–10 years. During adulthood, the consumption of fortified products was negligible. The yogurt group made a useful contribution to micronutrient intakes in children aged 4 months to 10 years, particularly vitamin B₁₂ (4–18 months: 7.6%; 1.5–3 years: 5.3%; 4–10 years: 3.8%), riboflavin (7.8%, 6.9%, and 5.7%, respectively), calcium (9.5%, 8.2%, and 5.9%, respectively), iodine (7.2%, 7.6%, and 7%, respectively) and phosphorus (8.1%, 6.3%, and 4.3%, respectively). It also provided 3.9% of the total intake of vitamin D in those aged 4–18 months and 10.5% in those aged 1.5–3 years. Although the contribution to total dietary energy intake was low (4.9% at 4–18 months and 4.2% at 1.5–3 years), yogurt contributed a high proportion of non‐milk extrinsic sugars (NMES) to the diets of young children (22.7% and 11.1% in 4–18 months and 1.5–3 years, respectively). However, the total NMES intake was comparatively low in children aged 4–18 months (6.7% total energy), and 11.6% in 1.5–3 year‐olds (compared to 15.3% total energy in children aged 11–18 years in this survey). As children aged, the contribution of yogurt (all categories combined) to micronutrient intake, as well as to NMES, decreased, reflecting the increasing amounts and variety of foods in the diet. Yogurt made a small contribution to energy and macronutrient intakes during adulthood, with the greatest proportions mostly in the older age group (65 years and over) (energy: 1.7%; fat: 1.3%; saturated fatty acids: 2.1%; NMES: 4%). As intake was higher among women, yogurt made a greater contribution to their micronutrient intakes compared with men, providing >5% of the reference nutrient intakes (RNIs) for phosphorus, iodine, calcium, vitamin B₁₂ and riboflavin. Simple dietary modelling was carried out to investigate the hypothetical change in mean nutrient intakes among adolescents aged 11–14 and 15–18 years, if they were all to add an extra 125 g pot of low‐fat fruit yogurt to their current diet. This showed an increase in average intake, as a percentage of the RNI, for several micronutrients for which there is some evidence of low intakes in this age group, notably calcium in boys and girls (11–18 years) and iodine in girls (11–18 years). Although some benefits for micronutrient intakes were noted, such advice would impact on energy and macronutrient intakes (including NMES), and would need to be given in the context of the wider diet (e.g. as ‘swaps’ for less nutrient‐dense foods). In conclusion, yogurt makes a small but valuable contribution to nutrient intakes in the UK, particularly in young children. Among adolescents, the addition of a low‐fat yogurt would help meet recommended intakes for several micronutrients, particularly calcium and iodine, which are of concern in some teenage diets. Advice to replace some types of snacks and desserts, particularly those high in fat and sugars and low in micronutrients, with a pot of yogurt or similar dairy product may improve the nutrient density of their diet.     

酸牛乳抑制1,2-二甲基肼诱发小鼠大肠癌的实验研究

106只小鼠随机分成5组,每组18至23只。1～3组小鼠皮下注射1,2-二甲基肼(DMH),剂量20mg/kg体重,每周一次,连续20周。实验结束前,动物分别自由饮用自来水(第一组),水加嗜酸乳酸杆菌酸牛乳(第二组)及水加牛乳(第三组)。第4组和第5组为对照组,动物分别皮下注射1mM EDTA和蒸馏水。 27周诱癌期后,对照组小鼠未发生肿瘤。DMH处理动物中,第2组的结肠癌发生率为44.4％,比第1组(80％)和第3组(100％)明显降低(P<0.05)。此外,实验期间第2组动物的存活率(100％) 比第1组(80％)和第3组(74％)都高。结论是喂饲嗜酸乳酸杆菌(Shahani株)制备的酸牛乳能显著降低DMH诱发的小鼠癌肿和死亡率,而单纯牛乳则能增加。本研究的资料提示,食物中添加活嗜酸乳酸杆菌可能有助于预防结肠癌。     

IN VIVO DIGESTION OF YOGURT LACTOSE BY YOGURT LACTASE

The intrinsic lactose in yogurt is more efficiently digested and absorbed by lactase-deficient subjects than an equivalent amount of lactose from whole milk. Yogurt contains a β-galactosidase that has lactase activity in the human gut.     

匀浆膳联合酸奶在重型颅脑损伤患者中的临床应用

目的探讨重型颅脑损伤患者应用匀浆膳联合酸奶行肠内营养治疗的临床效果。方法ICU重型颅脑损伤患者200例急症手术后随机分为两组：研究组给予匀浆膳联合酸奶治疗；对照组给予匀浆膳治疗。伤后48小时开始分别给予鼻饲额定热卡的两种肠内营养治疗，每日消耗不足部分辅以肠外营养补充。比较各营养指标、胃肠功能障碍指标、意识恢复程度及预后。结果研究组各营养指标均高于对照组，各种胃肠道并发症的发生均少于对照组，预后优于对照组。结论重型颅脑损伤患者给予匀浆膳联合酸奶行肠内营养治疗可有效地改善患者的营养状况，减少胃肠道并发症，提高生存率，有利于患者的康复。     

沈阳市部分市售酸奶乳酸菌的分离鉴定

目的：探讨沈阳市部分市售酸奶和益生菌饮品的活菌数量和种类与国家规定标准的符合情况.方法：利用倍比稀释法分离酸奶和益生菌饮品中的乳酸菌并进行活菌计数,对分离得到的菌株进行革兰染色及生化反应鉴定.结果：本次调查的4个厂家的11种产品活菌计数范围为1.6 ×104 ～3×108 cfu/ml （g）,乳酸菌含量符合国家规定标准的占81.8％.分离的38个菌株包含革兰阳性杆菌26株,革兰阳性球菌12株.标识菌名与实际相符的达到72.7％,标明含有益生菌的6个样品与标识的菌名相符的仅有3种,标明含有双歧杆菌的样品本次实验未检出双歧杆菌.结论：本次调查的普通酸奶和益生菌饮品的活菌计数和种类基本符合国家规定标准.但是部分市售酸奶和益生菌饮品所添加的菌种和活菌计数与产品包装上标识不符.     

Effects of a nutritional intervention with yogurt on lymphocyte subsets and cytokine production capacity in anorexia nervosa patients

Summary Background The benefits of probiotic therapy in immunocompromised subjects still need strong scientific evidences. Aim of the study To assess the effects of yogurt on certain immunological parameters in anorexia nervosa (AN) patients during refeeding. Methods A parallel 10-week nutritional intervention with yogurt was conducted on a group of patients with AN and on a group of healthy adolescents (HA). In total, 16 AN patients and 16 HA consumed 375 g/d of yogurt containing L. bulgaricus and S. thermophilus (groups AN-y and HA-y, respectively). The control groups for AN patients (n = 14) and healthy subjects (n = 19) consumed 400 ml/d of semi-skimmed milk (groups AN-c and HA-c, respectively). Blood lymphocyte subsets were assessed by flow cytometry and the in vitro production of IL-2, IFN-γ, IL-1, IL-6 and TNF-α by PHA-stimulated PBMC was measured by ELISA. Results A significant combined effect of time and nutritional intervention was found for the CD8+ subset and IFN-γ production, both in HA and AN patients. The CD8+ subset showed a significant increase after 10 weeks in HA-c and AN-c. As a consequence, the CD4+/CD8+ ratio was significantly lower in AN-c than in AN-y after treatment. A significant increase in IFN-γ production was found after yogurt intake in AN-y, while it decreased significantly in AN-c. Conclusion The findings suggest that the inclusion of yogurt in the refeeding therapy of AN patients may exert positive effects on the immunological markers related to the nutritional status of these patients, such as the CD4+/CD8+ ratio and the production of IFN-γ by lymphocytes.     

Dairy Food Consumption and Health-Related Quality of Life in Boys: Preliminary Findings from a 5-Year Cohort Study

Objectives: There are few reported data on the relationship between dairy food consumption and health-related quality of life (QOL). In this cohort study, we aimed to assess the association between dairy food intake and QOL scores during adolescence.

Methods: Of the 1216 participants who were followed up over 5 years (i.e., from age 12 to 17), 858 participants had complete data on dietary intakes and information on QOL scores at the 5-year survey. Dairy consumption was assessed from validated semiquantitative food frequency questionnaires. Health-related QOL was assessed by the Pediatric Quality of Life Inventory (PedsQL).

Results: Among adolescent boys, after multivariable adjustment, those in the highest tertile of yogurt consumption compared to those in the lowest tertile of consumption had 4.7, 5.9, and 9.1 units higher for total score (p-trend = 0.03), and psychosocial health summary (p-trend = 0.02), and school functioning scores (p-trend = 0.01). Boys who remained in the highest tertile compared to the lowest tertile of yogurt consumption during adolescence from ages 12 to 17 had 7.4 and 12.4 units higher psychosocial health summary (p-trend = 0.04) and school functioning scores (p-trend = 0.02), respectively. Nonsignificant associations were observed among girls and with total dairy intake and milk and cheese consumption.

Conclusions: Yogurt consumption in boys could influence health-related QOL scores. Given that ours is an observational study we cannot establish a causal nature and direction of the relationship between yogurt intake and quality of life, our findings require further confirmation and clarification by other studies.     

Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The various yogurt alternatives contained extracts of coconut (n = 79), almonds (n = 62), other nuts or seeds (n = 20), oats (n = 20), legumes (n = 16), and mixed blends (n = 52). At least one-third of the yogurt alternatives had 5 g or more of protein/serving. Only 45% of the yogurt alternatives had calcium levels fortified to at least 10% of daily value (DV), while only about one in five had adequate vitamin D and B12 fortification at the 10% DV level. One-half of the yogurt alternatives had high sugar levels, while 93% were low in sodium. Except for the coconut-based products, the yogurts were not high in fat or saturated fat. The yogurt alternatives were not fortified as frequently or to the same levels as the corresponding non-dairy, plant-based beverages.