Novel functional food for prevention of non-communicable diseases

Abstract

This work is devoted to a coverage of our new approaches in a design of functional food products (FFPs). In our opinion, the necessary requirement for the construction of such new FFPs is a use of sequenced microorganisms with (clinically) proven beneficial biological properties (as probiotic components or microbial fermentation, starters of fermentation) and edible plants including berries which in turn are a source of prebiotic and biologically active substances, whose content largely depends on the conditions of cultivation and methods of technological food processing. We have developed and proposed for production of FFP with the expected (prognostic, predefined) specific properties. This is a sour milk drink consisting of pre-selec­ted with biological properties established in vitro and in vivo [3, 4] the probio­tic composition of authors strains of microorganisms Lactobacillus casei ATCC 27139, Lactobacillus plantarum JCM 1149, L. casei MGB63-1, L. plantarum and prebiotic component presented by extracts (freshly dried juice) of сherry plum, blueberries, pomegranate, persimmon and сornelian cherry. These plant extracts (berries) are rich in biologically active substances (BAS) and are characterized by the ability to modulate the microbiocenosis of human intestine causing its correction towards a reduction of pathogenic and opportunistic pathogens and growth of beneficial microorganisms, antioxidant and anti-inflammatory properties [13, 26]. Functional product possesses antibacterial activity against pathogens of the intestinal infections of Escherichia coli (EPEC), Salmonella enterica subspecies enterica serovar Enteritidis (S. enteritidis), Shigella dysenteriae until complete inhibition of their growth after 72 hours of co-cultivation. Also, an essential antibacterial activity of sour milk beverage with blueberry extract was established in relation to a number of the opportunistic microorganisms such as Morganella morganii, Staphylococcus aureus, methicillin-resistant S. aureus (MRSA), Enterobacter cloacae. The same effect was obser­ved for the E. coli ATCC 25922 collection strain. The dairy drink with cherry plum showed antibacterial activity against strains of microorganisms: E. coli ATCC 25922, EPEC, S. aureus, MRSA, S. enteritidis, S. dysenteriae, Pseudomonas aeruginosa, Enterobacter cloacae. The dairy product with blueberries was suppressed by: P. aeruginosa, M. morganii, Listeria monocytogenes, S. enteritidis, S. dysenteriae, S. aureus, E. coli ATCC 25922, EPEC, MRSA, and also comensal strains of E. coli 058 and E. coli Schaedler’s. However, it has been noted that a suppressive action was increased with the addition of native extracts (blueberries / cherry plum / dill / pomegranate). Cherry plum and pomegranate had a greater antagonistic effect on Klebsiella pneumonia and K. oxytoca. At the same time, a new generation FFP stimulated growth of representatives of useful microbiota.

Keywords

• functional food
• personified approach
• intestinal microbiota
• antimicrobial activity
• anti-inflammatory activity
• plant extracts
• probiotics