Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Development of S-Adenosyl-L-methionine (SAM)-reinforced Probiotic Yogurt Using Bifidobacterium bifidum BGN4

  • Kim, Ji-Youn (Department of Food and Nutrition, Research Institute of Human Ecology, College of Human Ecology, Seoul National University) ;
  • Seo, Han-Seok (Department of Food and Nutrition, Research Institute of Human Ecology, College of Human Ecology, Seoul National University) ;
  • Seo, Min-Jeong (Department of Food and Nutrition, Research Institute of Human Ecology, College of Human Ecology, Seoul National University) ;
  • Suh, Joo-Won (Department of Biological Science, Institute of Bioscience and Biotechnology, Myongji University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, College of Human Ecology, Seoul National University) ;
  • Ji, Geun-Eog (Department of Food and Nutrition, Research Institute of Human Ecology, College of Human Ecology, Seoul National University)
  • Published : 2008.10.31
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Abstract

S-Adenosyl-L-methionine (SAM) exerts several beneficial effects on depression, chronic diseases, and cognitive impairments. Bifidobactrium bifidum BGN4 reportedly produces higher amounts of SAM than any other lactic acid bacterium used in yogurt. The aim of this study was to develop a SAM-reinforced probiotic yogurt using Bifidobacterium. The sensory aspects of the yogurt via response surface methodology (RSM) and the texture and SAM content of the yogurt were assessed. Based on the sensory assessments for sweetness, sourness, and thickness evaluated by 48 panelists, the optimized conditions for preparation of SAM-reinforced yogurt were 4.0-4.4%(w/w) sugar, 3.2-3.5%(w/w) skim milk, and a pH of 4.7-4.8. The SAM content of the developed yogurt was 0.05 nmol/mL. In conclusion, SAM-reinforced probiotic yogurt may provide a vehicle for the potential exploitation of the benefits of increased dietary SAM.

Keywords

References

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