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KMID : 1007520080170051025
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Food Science and Biotechnology
2008 Volume.17 No. 5 p.1025 ~ p.1031
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Development of S-Adenosyl-L-methionine (SAM)-reinforced Probiotic Yogurt Using Bifidobacterium bifidum BGN4
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Kim Ji-Youn
Seo Han-Seok
Seo Min-Jeong
Hwang In-Kyeong
Ji Geun-Eog
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Abstract
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S-Adenosyl-L-methionine (SAM) exerts several beneficial effects on depression, chronic diseases, and cognitive impairments. Bifidobactrium bifidum BGN4 reportedly produces higher amounts of SAM than any other lactic acid bacterium used in yogurt. The aim of this study was to develop a SAM-reinforced probiotic yogurt using Bifidobacterium. The sensory aspects of the yogurt via response surface methodology (RSM) and the texture and SAM content of the yogurt were assessed. Based on the sensory assessments for sweetness, sourness, and thickness evaluated by 48 panelists, the optimized conditions for preparation of SAM-reinforced yogurt were 4.0-4.4%(w/w) sugar, 3.2-3.5%(w/w) skim milk, and a pH of 4.7-4.8. The SAM content of the developed yogurt was 0.05 nmol/mL. In conclusion, SAM-reinforced probiotic yogurt may provide a vehicle for the potential exploitation of the benefits of increased dietary SAM.
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KEYWORD
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S-adenosyl-L-methionine, response surface methodology (RSM), Bifidobactrium bifidum BGN4, sensory acceptance, yogurt
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