Author(s)

Wedad M. El-Kholy¹, Hoda Mahrous^2*

¹Dairy Research Department, Food Technology Research Institute, A.R.C., Egypt.
²Industrial Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), Sadat City University, Egypt.

Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke ( Helianthus tuberosus L.) is an interested prebiotic because its tuber has risen content of inulin and fructo-oligosaccharides. This study was aimed to: 1) set the effect of Jerusalem artichoke in deferent concentrations (2.5% & 5%) on the growth of probiotic Lb. acidophilus P106 in the bio-yoghurt during cold storage at 5℃ and sensory evaluation of probiotic yoghurts; 2) study the effect of feeding with this synbiotic fermented milk on diabetic mice. It could be concluded that the Jerusalem artichoke influenced the growth of Lb. acidophilus P106 and 5% (w/v) Jerusalem artichoke was given the highest growth and sensory evaluation. On the other hand, no serious adverse effects were observed; the reduction of blood glucose was observed at the termination of empirical phase, also, high level (5%) of Jerusalem artichoke led to more reduction of blood glucose, cholesterol levels and total lipids compared with control.

Functional Food, Probiotic, Jerusalem artichoke

El-Kholy, W. and Mahrous, H. (2015) Biological Studies on Bio-Yoghurt Fortified with Prebiotic Obtained from Jerusalem artichoke. Food and Nutrition Sciences, 6, 1552-1564. doi: 10.4236/fns.2015.616160.