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Hindi Research Article, J Food Nutr Disor Vol: 2 Issue: 2
Fortification of Probiotic Yogurt with Ginseng (Panax quinquefolius) Extract
| Adriana Cimo1, Mohammad Soltani2, Edmund Lui3 and Sharareh Hekmat1* |
| 1Division of Food and Nutritional Sciences at Brescia University, College at the University of West Ontario, London, Ontario N6G 1H2, Canada |
| 2The University of Western Ontario, 1285 Western Road, London, Ontario N6G 1H2, Canada |
| 3Department of Physiology and Pharmacology, Schulich School of Medicine and Dentistry Western University, Medical Sciences Building, London, Ontario N6A 5C1, Canada |
| Corresponding author : Sharareh Hekmat Division of Food and Nutritional Sciences at Brescia University, College at the University of West Ontario, 1285 Western Road, Room M160, London, Ontario N6G 1H2, Canada Tel: + 011 1 519 432 8353; Fax: + 011 1 519 679 6489 E-mail: hekmat@uwo.ca |
| Received: January 21, 2013 Accepted: April 10, 2013 Published: April 15, 2013 |
| Citation: Cimo A, Soltani M, Lui E, Hekmat S (2013) Fortification of Probiotic Yogurt with Ginseng (Panax quinquefolius) Extract. J Food Nutr Disor 2:2. doi:10.4172/2324-9323.1000106 |
Abstract
Fortification of Probiotic Yogurt with Ginseng (Panax quinquefolius) Extract
Research suggests that the bioactive components of ginseng can decrease oxidative stress, which is a mechanism associated with prevention of chronic disease development. Since the efficacy of ginseng is dependent on gut microbiota, combining ginseng with a probiotic yogurt may improve microflora health and enhance the health benefits associated with consumption of this herb.To identify if yogurt is a suitable medium for North American Ginseng and probiotic bacteria Lactobacillus rhamnosus GR-1, ginseng fortified probiotic yogurt was developed by inoculating milk with probiotic mother culture, starter cultures, and various concentrations of aqueous ginseng extract. L. rhamnosus GR-1 viability and ginsenoside stability were measured at 1, 14, and 28 days of refrigerated storage through microbial analysis and high performance liquid chromatography, respectively.
