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KMID : 1101420220540030217
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Korean Journal of Clinical Laboratory Science
2022 Volume.54 No. 3 p.217 ~ p.223
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Development of Dairy Products Using Ficus carica Vinegar and the Effects on the Caco-2 Cell Line
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Heo Ji-Hye
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Abstract
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Among various health functional foods, probiotics constitute the largest market. The interest in probiotics is increasing continuously according to the research results that gut health can control the immune function of the body, prevent diseases, and assist in treatment. In this study, dairy products and dressing sauces were developed using Ficus carica vinegar (FV), and their effects on colon cells were analyzed. When 5% FV was added to regular milk, the satisfaction with the resulting yogurt and ricotta cheese was high. The dairy product was Leuconostoc lactis, and the number of bacteria was more than 1.0×107∼1.0×108 CFU/mL. The product satisfied the health food standards as probiotics. An examination of the cell viability of Caco-2 cells, which proliferate similarly to human intestinal epithelial cells, revealed an approximately 19% increase in the proliferation rate when treated with whey at 10%. An antioxidant activity of up to 58% was recorded when the cells were treated with whey at various concentrations. In addition, excellent adhesion was observed for L.latis isolated from whey. This study confirmed that dairy products made using traditionally fermented FV assist intestinal health effectively as the microbiome.
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KEYWORD
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Ficus carica vinegar, Intestinal health, Leuconostoc lactis, Microbiome, Probiotics
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