International Journal of Food Nutrition and Safety
ISSN: 2165-896X (online)Search Article(s) by:
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Table of Content for Vol. 6 No. 3, 2015

A Review on Probiotic Dairy Products as Functional Foods Reported from Iran
Razzagh Mahmoudi, Keyvan Tahapour, Aida Farhoodi, Omid Fakhri1, Ata Kaboudari, Seyedeh Faezeh Rahimi Pir-Mahalleh, Mahsa Khayyati Kohne Shahri, Roya Chegini
      
 PP. 94 - 105
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ABSTRACT: In recent years, the consumption and importance of functional foods have increased. Functional foods have therapeutic effects beside their nutritional importance. Probiotic foods and enriched dairy products are among the most important functional foods, especially because of their health promoting effects. Therefore many studies have been published around the presence and the role of probiotics and their viability in dairy food such as yogurt, cheese and ice cream. The focus of this article is to review the application of probiotic microorganisms in dairy products and methods for increasing their viability in dairy food products from Iran.


The In vitro Antibacterial Activity of Dried Flowers Used in Guangdong Traditional Soup
Li Fu, Ze-Qian Li, Zhi-Cheng Xie, Zhi-Xi Tan, Qiu-Li Zhang
      
 PP. 106 - 116
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ABSTRACT: Objective: To research the antibacterial effect of deionized water and ethanol-water extracts from the dried flowers used in Guangdong traditional soup on 7 kinds of familiar intestinal pathogenic bacteria. Methods: We selected 8 types of dried flowers most commonly used in making Guangdong traditional soup, including Rafflesia arnoldii, Bombax ceiba, Dolichos lablab, Pueraria lobata, Flos buddlejae, Lonicera japonica, Flos sophorae and Cordyceps militaris. Seven target bacteria were chosen from usual intestinal pathogenic agents, which included Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Shigella flexneri, Bacillus cereus, Pseudomonas aeruginosa and Staphylococcus epidermidis. Bacteriostasis rate, MIC and MBC were examined to evaluate the dried flowers’ antibacterial activity on these pathogens. Results: Our findings showed that all the samples exhibited potent antibacterial activity. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones. Staphylococcus aureus was the most sensitive, while Escherichia coli was the most resistant. The antibacterial activity of Cordyceps militaris was the strongest, and Flos sophorae and Lonicera japonica followed. At the same time, the antibacterial effect of ethanol-water extract was higher than that of deionized water extract. Conclusions: This was the first time to study the antibacterial property of principal material used in Guangdong traditional soup. These results might underline the theoretical foundation for the dried flowers related Guangdong Traditional Soup’s function of adjusting human body’s healthy condition which we thought was in relationship in some extent with mild inflammation of upper respiratory tract and tonsils. The more explicit mechanism of the antibacterial effect should be further studied.