Journal of Food and Nutritional DisordersISSN: 2324-9323

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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: [email protected]
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.

Keywords: Probiotic yogurt; Ginseng synbiotic; Functional food

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