Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties

Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour ( Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic yogurt formulation was chosen (the best accepted in sensorial evaluation) and included in the feed of New Zealand white rabbits, in the growth and final phase. The in vivo experiment had three distinct groups (control group, probiotic group and symbiotic group). At the end of 50 days of experiment, the animals were euthanized and submitted to the serological and cecal microbiota evaluation. Through this study, the prebiotic/bifidogenic capacity of Jerusalem artichoke flour was evidenced.

摘要 功能性食品（functional foods）是指除提供基础营养外，还可为人体健康带来额外益处的食品，例如可预防心血管疾病、过敏症及肠道疾病。在全球高消费量的功能性食品中，酸奶占据重要地位，尤以益生菌型（probiotic）与合生元型（symbiotic）酸奶为突出代表。本研究旨在以菊芋（Helianthus tuberosus L.）块茎粉作为新型益生元（prebiotic）原料，开发功能性酸奶。研究首先对菊芋块茎粉中的果聚糖进行定性鉴定与定量检测，随后制备多组酸奶配方。对所制备的酸奶开展常规营养成分分析、货架期测试及感官评价（sensorial evaluation）。针对生物学评价环节，选取感官接受度最优的合生元酸奶配方，将其添加至新西兰白兔的日粮中，于生长阶段与终末阶段分别进行投喂。体内实验设置三个独立组别：对照组、益生菌组与合生元组。实验持续50天后，对所有实验动物实施安乐死，并开展血清学检测与盲肠微生物群（cecal microbiota）分析。本研究证实了菊芋块茎粉具备益生元/双歧因子活性。