In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention
-
Sara Jafarirad
,
Leila Nateghi
,
Masoumeh Moslemi
,
Kian Pahlevan Afshari
,
Ali Ahmadi Hassan Abad
,
Kianoush Khosravi-Darani
Abstract
Background and Objectives: Probiotic yogurts enriched with Lactobacillus paracasei (L. paracasei), protein hydrolysates derived from Sargassum angustifolium macroalgae (SAPH), and encapsulated SAPH were formulated to inhibit Streptococcus mutans (S. mutans), the primary bacterium responsible for dental caries.
Materials and Methods: The yogurt samples were evaluated for physicochemical, microbiological, and sensory characteristics.
Results: On day 21, the yogurt supplemented with L. paracasei demonstrated the greatest titratable acidity (97.35°D), the lowest pH value (4.24), reduced syneresis, and enhanced antioxidant, antihypertensive, and rheological properties. In terms of antibacterial activity, the lowest S. mutans count was detected in formulations containing free SAPH, either alone or in combination with L. paracasei. Conversely, yogurts formulated with encapsulated SAPH exhibited higher survival rates of both L. paracasei and S. mutans compared to those containing the free form of SAPH.
Conclusion: The findings indicated that although the probiotic yogurt containing free SAPH was more effective in reducing S. mutans levels within the yogurt matrix, the encapsulated form achieved an acceptable level of antibacterial activity while contributing to improved sensory acceptance.
1. Gharehyakheh S, Elhami Rad AH, Nateghi L, Varmira K. Production of GABA-enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach. J Food Process Preserv 2019; 43(8): e14054.
2. Sharafi S, Nateghi L. Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology. Iran J Microbiol 2020; 12: 584-591.
3. Zarei F, Nateghi L, Eshaghi MR, Abadi MET. Optimization of gamma-aminobutyric acid production in probiotics extracted from local dairy products in west region of Iran using MRS broth and whey protein media. Appl Food Biotechnol 2018; 5: 233-242.
4. Shariati Z, Jouki M, Rafiei F. Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract. Food Sci Nutr 2020; 8: 894-902.
5. Khorshidian N, Yousefi M, Khanniri E, Mortazavian AM. Potential application of essential oils as antimicrobial preservatives in cheese. Innov Food Sci Emerg Technol 2018; 45: 62-72.
6. Keivanfar L, Nateghi L, Rashidi L, Pourahmad R, Rashidi Nodeh H. Comparing two different extraction techniques on chemical composition and antioxidant property of three essential oils of Ferulago contracta, Rosmarinus officinalis and Lavendula sublepoidota. J Food Meas Charact 2023; 17: 3579-3591.
7. Mirzaee H, Ahmadi Gavlighi H, Nikoo M, Udenigwe CC, Khodaiyan F. Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates. Food Sci Nutr 2022; 11: 1257-1271.
8. Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H. Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste. Food Sci Nutr 2023; 11: 2974-2989.
9. Jafarirad S, Nateghi L, Moslemi M, Afshari KP. Functional properties of the bioactive peptides derived from Sargassum angustifolium algae. J Food Meas Charact 2023; 17: 6588-6599.
10. Arise RO, Idi JJ, Mic-Braimoh IM, Korode E, Ahmed RN, Osemwegie O. In vitro Angiotesin-1-converting enzyme, α-amylase and α-glucosidase inhibitory and antioxidant activities of Luffa cylindrical (L.)M. Roem seed protein hydrolysate. Heliyon 2019; 5(5): e01634.
11. Zhang X, Cao D, Sun X, Sun S, Xu N. Preparation and identification of antioxidant peptides from protein hydrolysate of marine alga Gracilariopsis lemaneiformis. J Appl Phycol 2019; 31: 2585-2596.
12. Nazarudin MF, Alias NH, Balakrishnan S, Wan Hasnan WNI, Noor Mazli NAI, Ahmad MI, et al. Chemical, Nutrient and Physicochemical Properties of Brown Seaweed, Sargassum polycystum C. Agardh (Phaeophyceae) Collected from Port Dickson, Peninsular Malaysia. Molecules 2021; 26: 5216.
13. Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H. Characterization of bioactive peptides produced from green lentil (Lens culinaris) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis. J Food Process Preserv 2021; 45(11): e15932.
14. Emam-Djomeh Z, Rezvankhah A (2020). Chapter Three -Targeted release of nanoencapsulated food ingredients. In: Release and Bioavailability of Nanoencapsulated Food Ingredients. pp. 79-120. https://doi.org/10.1016/b978-0-12-815665-0.00003-5
15. Sheybani F, Rashidi L, Nateghi L, Yousefpour M, Mahdavi SK. Development of ascorbyl palmitate-loaded nanostructured lipid carriers (NLCs) to increase the stability of Camelina oil. Food Biosci 2023; 53: 102735.
16. Yousefi S, Rajaei P, Nateghi L, Nodeh HR, Rashidi L. Encapsulation of sesamol and retinol using alginate and chitosan-coated W/O/W multiple emulsions containing Tween 80 and Span 80. Int J Biol Macromol 2023; 242: 124766.
17. Javadpour K, Shekarchizadeh H, Goli M, Moradiyan Tehrani H. Antimicrobial efficacy of Teucrium polium L. extracts for dental caries: green extraction techniques and bioactive compounds. Food Sci Nutr 2025; 13(1): e4718.
18. Raei M, Rajabzadeh G, Zibaei S, Jafari SM, Sani AM. Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release. Int J Biol Macromol 2015; 79: 669-673.
19. Ghasempour Z, Javanmard N, Mojaddar Langroodi A, Alizadeh-Sani M, Ehsani A, Moghaddas Kia E. Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization. Biocatal Agric Biotechnol 2020; 29: 101785.
20. Mirani A, Goli M. Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology. Food Sci Technol 2022; 42: e52120.
21. Ghorbanzade T, Jafari SM, Akhavan S, Hadavi R. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem 2017; 216: 146-152.
22. Sadeghzadeh Benam N, Goli M, Seyedain Ardebili SM, Vaezshoushtari N. The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder. Food Sci Technol 2022; 42: e60820.
23. Ahmadi A, Shahidi SA, Safari R, Motamedzadegan A, Ghorbani-HasanSaraei A. Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.). Food Chem Toxicol 2022; 163: 112980.
24. Shahabi Mohammadabadi S, Goli M, Naji Tabasi S. Optimization of bioactive compound extraction from Eggplant peel by Response surface Methodology: Ultrasound-Assisted solvent Qualitative and Quantitative effect. Foods 2022; 11: 3263.
25. Jabbari N, Goli M, Shahi S. Optimization of bioactive compound extraction from saffron petals using ultrasound-assisted acidified ethanol solvent: Adding value to food waste. Foods 2024; 13: 542.
26. Song JH, Kim SK, Chang KW, Han SK, Yi HK, Jeon JG. In vitro inhibitory effects of Polygonum cuspidatum on bacterial viability and virulence factors of Streptococcus mutans and Streptococcus sobrinus. Arch Oral Biol 2006; 51: 1131-1140.
27. Pimentel TC, Costa WKAD, Barão CE, Rosset M, Magnani M. Vegan probiotic products: A modern tendency or the newest challenge in functional foods. Food Res Int 2021; 140: 110033.
28. Mashayekh F, Pourahmad R, Eshaghi MR, Akbari-Adergani B. Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt. Food Sci Nutr 2023; 11: 3287-3296.
29. Fang T, Guo M. Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent. J Dairy Sci 2019; 102: 7884-7894.
30. Varedesara MS, Ariaii P, Hesari J. The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it. Food Sci Nutr 2021; 9: 2180-2190.
31. Wang L, Wang N, Zhang W, Cheng X, Yan Z, Shao G, et al. Therapeutic peptides: Current applications and future directions. Signal Transduct Target Ther 2022; 7: 48.
32. Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Antioxidative and antibacterial peptides derived from bovine milk proteins. Crit Rev Food Sci Nutr 2018; 58: 726-740.
33. Naibaho J, Jonuzi E, Butula N, Korzeniowska M, Föste M, Sinamo KN, et al. Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior. Curr Res Food Sci 2022; 5: 1955-1964.
34. Rashidi S, Ariaii P, Esmaeili M, Bagheri R. Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt. J Food Meas Charact 2024; 18: 2700-2714.
35. Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives. J Food Sci Technol 2023; 60: 1656-1665.
36. Szopa K, Pawlos M, Znamirowska-Piotrowska A. Effect of storage time and bacterial strain on the quality of Probiotic Goat’s milk using different types and doses of collagens. Molecules 2023; 28: 657.
37. Panesar PS, Shinde C. Effect of storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum count of Aloe vera fortified probiotic yoghurt. Curr Res Dairy Sci 2012; 4: 17-23.
38. Gantumur MA, Sukhbaatar N, Jiang Q, Enkhtuya E, Hu J, Gao Ch, et al. Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt. Food Control 2024; 155: 110032.
39. Ren Y, Li L. The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids. Food Res Int 2022; 156: 111284.
40. Bhatnagar M, Attri S, Sharma K, Goel G. Lactobacillus paracasei CD4 as potential indigenous lactic cultures with antioxidative and ACE inhibitory activity in soymilk hydrolysate. J Food Meas Charact 2018; 12: 1005-1010.
41. Karimi N, Pourahmad R, Taheri S, Eyvazzadeh O. Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh. Iran Food Sci Technol Res J 2022; 18: 249-263.
42. Chen A-X, Meng F-B, Li J-J, Chen X-C, Li Y-C, Jiang L-S. Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum. Front Sustain Food Syst 2024; 8: 10.3389/fsufs.2024.1432631.
43. Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities. Int Dairy J 2023; 139: 105544.
44. Daza-Rodríguez B, Martínez AR, Padilla AM, Lázaro JM. Food-derived bioactive peptides with Angiotensin-Converting enzyme Inhibiting Effect: A systematic review. J Pharmacol Pharmacother 2023; 14: 14-24.
45. hang Y, Zheng T, Ma D, Shi P, Zhang H, Li J, et al. Probiotics Bifidobacterium lactis M8 and Lactobacillus rhamnosus M9 prevent high blood pressure via modulating the gut microbiota composition and host metabolic products. mSystems 2023; 8(6): e0033123.
46. Chen Z, Liang W, Liang J, Dou J, Guo F, Zhang D, et al. Probiotics: functional food ingredients with the potential to reduce hypertension. Front Cell Infect Microbiol 2023; 13: 1220877.
47. Juandini PA, Arief II, Wulandari Z, Abidin Z. Characteristics, Antioxidant, and Antihypertensive activities of Probiotic greek yogurt with roselle extract addition. Trop Anim Sci J 2024; 47: 235-241.
48. Saleh AS, Zhang Q, Shen Q. Recent research in antihypertensive activity of food Protein-derived Hydrolyzates and Peptides. Crit Rev Food Sci Nutr 2016; 56: 760-787.
49. Le Y, Lou X, Yu Ch, Guo Ch, He Y, Lu Y, et al. Integrated metabolomics analysis of Lactobacillus in fermented milk with fish gelatin hydrolysate in different degrees of hydrolysis. Food Chem 2023; 408: 135232.
50. Sah BN, Vasiljevic T, McKechnie S, Donkor ON. Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. J Dairy Sci 2015; 98: 5905-5916.
51. Nunpan S, Suwannachart C, Wayakanon K. Effect of prebiotics-enhanced probiotics on the growth of Streptococcus mutans. Int J Microbiol 2019; 2019: 4623807.
52. Abikshyeet P, Mishra P, Bhuyan L, Kumar V, Mahapatra N, Adhikary T. Probiotics: Dawn of a new era in dental caries management. J Pharm Bioallied Sci 2022; 14(Suppl 1): S34-S38.
53. Bernaś AA, Kłosek S. The use of probiotic Preparations in caries prevention and Treatment. J Health Study Med 2024; 2024: 39-58.
54. Beattie RE. Probiotics for oral health: A critical evaluation of bacterial strains. Front Microbiol 2024; 15: 1430810.
55. Hoxha R, Evstatieva Y, Nikolova D. Physicochemical, Rheological, and sensory characteristics of yogurt fermented by lactic acid Bacteria with probiotic potential and bioprotective Properties. Foods 2023; 12: 2552.
56. Manmontri C, Nirunsittirat A, Piwat S, Wattanarat O, Pahumunto N, Makeudom A, et al. Reduction of Streptococcus mutans by probiotic milk: a multicenter randomized controlled trial. Clin Oral Investig 2020; 24: 2363-2374.
57. Bauer M, Glowacka M, Kamysz W, Kleczkowska P. Marine Peptides: Potential basic structures for the development of Hybrid compounds as Multitarget therapeutics for the Treatment of Multifactorial diseases. Int J Mol Sci 2024; 25: 12601.
58. Yang S-Y, Yoon K-S. Effect of probiotic lactic acid Bacteria (LAB) on the quality and safety of greek yogurt. Foods 2022; 11: 3799.
59. Aghajani A, Mirzaei F, Kermani M, Saedi Asl MR, Pedram Nia A. Physicochemical and sensory evaluation of low-fat probiotic yogurt containing corn starch and ferulago angulata (Chevil) extract. J Food Sci Technol 2023; 14: 51-67.
60. Azarashkan Z, Motamedzadegan A, Ghorbani-HasanSaraei A, Biparva P, Rahaiee S. Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract. Food Sci Nutr 2022; 10: 4059-4072.
61. Shafizadeh A, Golestan L, Ahmadi M, Darjani P, Ghorbani-HasanSaraei A. Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: effect on probiotic survival and yoghurt quality attributes. Food Sci Technol Int 2024; 30: 97-106.
2. Sharafi S, Nateghi L. Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology. Iran J Microbiol 2020; 12: 584-591.
3. Zarei F, Nateghi L, Eshaghi MR, Abadi MET. Optimization of gamma-aminobutyric acid production in probiotics extracted from local dairy products in west region of Iran using MRS broth and whey protein media. Appl Food Biotechnol 2018; 5: 233-242.
4. Shariati Z, Jouki M, Rafiei F. Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract. Food Sci Nutr 2020; 8: 894-902.
5. Khorshidian N, Yousefi M, Khanniri E, Mortazavian AM. Potential application of essential oils as antimicrobial preservatives in cheese. Innov Food Sci Emerg Technol 2018; 45: 62-72.
6. Keivanfar L, Nateghi L, Rashidi L, Pourahmad R, Rashidi Nodeh H. Comparing two different extraction techniques on chemical composition and antioxidant property of three essential oils of Ferulago contracta, Rosmarinus officinalis and Lavendula sublepoidota. J Food Meas Charact 2023; 17: 3579-3591.
7. Mirzaee H, Ahmadi Gavlighi H, Nikoo M, Udenigwe CC, Khodaiyan F. Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates. Food Sci Nutr 2022; 11: 1257-1271.
8. Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H. Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste. Food Sci Nutr 2023; 11: 2974-2989.
9. Jafarirad S, Nateghi L, Moslemi M, Afshari KP. Functional properties of the bioactive peptides derived from Sargassum angustifolium algae. J Food Meas Charact 2023; 17: 6588-6599.
10. Arise RO, Idi JJ, Mic-Braimoh IM, Korode E, Ahmed RN, Osemwegie O. In vitro Angiotesin-1-converting enzyme, α-amylase and α-glucosidase inhibitory and antioxidant activities of Luffa cylindrical (L.)M. Roem seed protein hydrolysate. Heliyon 2019; 5(5): e01634.
11. Zhang X, Cao D, Sun X, Sun S, Xu N. Preparation and identification of antioxidant peptides from protein hydrolysate of marine alga Gracilariopsis lemaneiformis. J Appl Phycol 2019; 31: 2585-2596.
12. Nazarudin MF, Alias NH, Balakrishnan S, Wan Hasnan WNI, Noor Mazli NAI, Ahmad MI, et al. Chemical, Nutrient and Physicochemical Properties of Brown Seaweed, Sargassum polycystum C. Agardh (Phaeophyceae) Collected from Port Dickson, Peninsular Malaysia. Molecules 2021; 26: 5216.
13. Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H. Characterization of bioactive peptides produced from green lentil (Lens culinaris) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis. J Food Process Preserv 2021; 45(11): e15932.
14. Emam-Djomeh Z, Rezvankhah A (2020). Chapter Three -Targeted release of nanoencapsulated food ingredients. In: Release and Bioavailability of Nanoencapsulated Food Ingredients. pp. 79-120. https://doi.org/10.1016/b978-0-12-815665-0.00003-5
15. Sheybani F, Rashidi L, Nateghi L, Yousefpour M, Mahdavi SK. Development of ascorbyl palmitate-loaded nanostructured lipid carriers (NLCs) to increase the stability of Camelina oil. Food Biosci 2023; 53: 102735.
16. Yousefi S, Rajaei P, Nateghi L, Nodeh HR, Rashidi L. Encapsulation of sesamol and retinol using alginate and chitosan-coated W/O/W multiple emulsions containing Tween 80 and Span 80. Int J Biol Macromol 2023; 242: 124766.
17. Javadpour K, Shekarchizadeh H, Goli M, Moradiyan Tehrani H. Antimicrobial efficacy of Teucrium polium L. extracts for dental caries: green extraction techniques and bioactive compounds. Food Sci Nutr 2025; 13(1): e4718.
18. Raei M, Rajabzadeh G, Zibaei S, Jafari SM, Sani AM. Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release. Int J Biol Macromol 2015; 79: 669-673.
19. Ghasempour Z, Javanmard N, Mojaddar Langroodi A, Alizadeh-Sani M, Ehsani A, Moghaddas Kia E. Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization. Biocatal Agric Biotechnol 2020; 29: 101785.
20. Mirani A, Goli M. Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology. Food Sci Technol 2022; 42: e52120.
21. Ghorbanzade T, Jafari SM, Akhavan S, Hadavi R. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem 2017; 216: 146-152.
22. Sadeghzadeh Benam N, Goli M, Seyedain Ardebili SM, Vaezshoushtari N. The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder. Food Sci Technol 2022; 42: e60820.
23. Ahmadi A, Shahidi SA, Safari R, Motamedzadegan A, Ghorbani-HasanSaraei A. Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.). Food Chem Toxicol 2022; 163: 112980.
24. Shahabi Mohammadabadi S, Goli M, Naji Tabasi S. Optimization of bioactive compound extraction from Eggplant peel by Response surface Methodology: Ultrasound-Assisted solvent Qualitative and Quantitative effect. Foods 2022; 11: 3263.
25. Jabbari N, Goli M, Shahi S. Optimization of bioactive compound extraction from saffron petals using ultrasound-assisted acidified ethanol solvent: Adding value to food waste. Foods 2024; 13: 542.
26. Song JH, Kim SK, Chang KW, Han SK, Yi HK, Jeon JG. In vitro inhibitory effects of Polygonum cuspidatum on bacterial viability and virulence factors of Streptococcus mutans and Streptococcus sobrinus. Arch Oral Biol 2006; 51: 1131-1140.
27. Pimentel TC, Costa WKAD, Barão CE, Rosset M, Magnani M. Vegan probiotic products: A modern tendency or the newest challenge in functional foods. Food Res Int 2021; 140: 110033.
28. Mashayekh F, Pourahmad R, Eshaghi MR, Akbari-Adergani B. Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt. Food Sci Nutr 2023; 11: 3287-3296.
29. Fang T, Guo M. Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent. J Dairy Sci 2019; 102: 7884-7894.
30. Varedesara MS, Ariaii P, Hesari J. The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it. Food Sci Nutr 2021; 9: 2180-2190.
31. Wang L, Wang N, Zhang W, Cheng X, Yan Z, Shao G, et al. Therapeutic peptides: Current applications and future directions. Signal Transduct Target Ther 2022; 7: 48.
32. Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Antioxidative and antibacterial peptides derived from bovine milk proteins. Crit Rev Food Sci Nutr 2018; 58: 726-740.
33. Naibaho J, Jonuzi E, Butula N, Korzeniowska M, Föste M, Sinamo KN, et al. Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior. Curr Res Food Sci 2022; 5: 1955-1964.
34. Rashidi S, Ariaii P, Esmaeili M, Bagheri R. Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt. J Food Meas Charact 2024; 18: 2700-2714.
35. Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives. J Food Sci Technol 2023; 60: 1656-1665.
36. Szopa K, Pawlos M, Znamirowska-Piotrowska A. Effect of storage time and bacterial strain on the quality of Probiotic Goat’s milk using different types and doses of collagens. Molecules 2023; 28: 657.
37. Panesar PS, Shinde C. Effect of storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum count of Aloe vera fortified probiotic yoghurt. Curr Res Dairy Sci 2012; 4: 17-23.
38. Gantumur MA, Sukhbaatar N, Jiang Q, Enkhtuya E, Hu J, Gao Ch, et al. Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt. Food Control 2024; 155: 110032.
39. Ren Y, Li L. The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids. Food Res Int 2022; 156: 111284.
40. Bhatnagar M, Attri S, Sharma K, Goel G. Lactobacillus paracasei CD4 as potential indigenous lactic cultures with antioxidative and ACE inhibitory activity in soymilk hydrolysate. J Food Meas Charact 2018; 12: 1005-1010.
41. Karimi N, Pourahmad R, Taheri S, Eyvazzadeh O. Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh. Iran Food Sci Technol Res J 2022; 18: 249-263.
42. Chen A-X, Meng F-B, Li J-J, Chen X-C, Li Y-C, Jiang L-S. Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum. Front Sustain Food Syst 2024; 8: 10.3389/fsufs.2024.1432631.
43. Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities. Int Dairy J 2023; 139: 105544.
44. Daza-Rodríguez B, Martínez AR, Padilla AM, Lázaro JM. Food-derived bioactive peptides with Angiotensin-Converting enzyme Inhibiting Effect: A systematic review. J Pharmacol Pharmacother 2023; 14: 14-24.
45. hang Y, Zheng T, Ma D, Shi P, Zhang H, Li J, et al. Probiotics Bifidobacterium lactis M8 and Lactobacillus rhamnosus M9 prevent high blood pressure via modulating the gut microbiota composition and host metabolic products. mSystems 2023; 8(6): e0033123.
46. Chen Z, Liang W, Liang J, Dou J, Guo F, Zhang D, et al. Probiotics: functional food ingredients with the potential to reduce hypertension. Front Cell Infect Microbiol 2023; 13: 1220877.
47. Juandini PA, Arief II, Wulandari Z, Abidin Z. Characteristics, Antioxidant, and Antihypertensive activities of Probiotic greek yogurt with roselle extract addition. Trop Anim Sci J 2024; 47: 235-241.
48. Saleh AS, Zhang Q, Shen Q. Recent research in antihypertensive activity of food Protein-derived Hydrolyzates and Peptides. Crit Rev Food Sci Nutr 2016; 56: 760-787.
49. Le Y, Lou X, Yu Ch, Guo Ch, He Y, Lu Y, et al. Integrated metabolomics analysis of Lactobacillus in fermented milk with fish gelatin hydrolysate in different degrees of hydrolysis. Food Chem 2023; 408: 135232.
50. Sah BN, Vasiljevic T, McKechnie S, Donkor ON. Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. J Dairy Sci 2015; 98: 5905-5916.
51. Nunpan S, Suwannachart C, Wayakanon K. Effect of prebiotics-enhanced probiotics on the growth of Streptococcus mutans. Int J Microbiol 2019; 2019: 4623807.
52. Abikshyeet P, Mishra P, Bhuyan L, Kumar V, Mahapatra N, Adhikary T. Probiotics: Dawn of a new era in dental caries management. J Pharm Bioallied Sci 2022; 14(Suppl 1): S34-S38.
53. Bernaś AA, Kłosek S. The use of probiotic Preparations in caries prevention and Treatment. J Health Study Med 2024; 2024: 39-58.
54. Beattie RE. Probiotics for oral health: A critical evaluation of bacterial strains. Front Microbiol 2024; 15: 1430810.
55. Hoxha R, Evstatieva Y, Nikolova D. Physicochemical, Rheological, and sensory characteristics of yogurt fermented by lactic acid Bacteria with probiotic potential and bioprotective Properties. Foods 2023; 12: 2552.
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57. Bauer M, Glowacka M, Kamysz W, Kleczkowska P. Marine Peptides: Potential basic structures for the development of Hybrid compounds as Multitarget therapeutics for the Treatment of Multifactorial diseases. Int J Mol Sci 2024; 25: 12601.
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| Files | ||
| Issue | Vol 17 No 3 (2025) | |
| Section | Original Article(s) | |
| DOI | https://doi.org/10.18502/ijm.v17i3.18825 | |
| Keywords | ||
| Dental caries Sargassum Calcium alginate Encapsulation Lactobacillus paracasei Streptococcus mutans | ||
| Rights and permissions | |
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
How to Cite
1.
Jafarirad S, Nateghi L, Moslemi M, Pahlevan Afshari K, Ahmadi Hassan Abad A, Khosravi-Darani K. In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention. Iran J Microbiol. 2025;17(3):420-433.
