Skip to main content
SpringerLink
Log in

Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Yogurt is a fermented dairy food produced by growth of lactic acid bacteria (LAB). Green tea is associated with beneficial health effects. Thus, the aim of this study was to evaluate the effects of green tea powder (GTP) on the fermentation and bioactive properties of yogurt. Yogurt was supplemented with 0–3% GTP (w/v), and effects on fermentation were determined. In addition, antioxidant and anti-inflammatory effects of GTP supplemented yogurts were determined in HT-29 colon cells. GTP (1–3%) supplementation significantly increased the acidification rate and growth of LAB during yogurt fermentation. Removal of free radicals and cellular H2O2, and an increase of antioxidant Nrf2 and HO-1 proteins were observed in the 1–3% GTP groups. Yogurt extracts with 0–3% GTP showed decreased expression of TNF-α and IL-1β in cells. In summary, addition of GTP can enhance the beneficial health effects of yogurt by increasing its antioxidant activity, LAB growth and anti-inflammatory effects.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Masood MI, Qadir MI, Shirazi JH, Khan IU. Beneficial effects of lactic acid bacteria on human beings. Crit. Rev. Microbiol. 37: 91–98 (2011)

    Article  Google Scholar 

  2. Farvin KS, Baron CP, Nielsen NS, Jacobsen C. Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk. Food Chem. 123: 1081–1089 (2010)

    Article  Google Scholar 

  3. Aloğlu HŞ, Öner Z. Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt. J. Dairy Sci. 94: 5305–5314 (2011)

    Article  Google Scholar 

  4. da Silva Pinto M. Tea: A new perspective on health benefits. Food Res. Int. 53: 558–567 (2013)

    Article  Google Scholar 

  5. Yang J, Liu RH. The phenolic profiles and antioxidant activity in different types of tea. Int. J. Food Sci. Technol. 48: 163–171 (2013)

    Article  CAS  Google Scholar 

  6. Suzuki Y, Miyoshi N, Isemura M. Health-promoting effects of green tea. Proc. Jpn. Acad. Ser. B-Phys. Biol. Sci. 88: 88–101 (2012)

    Article  CAS  Google Scholar 

  7. Wang H, Provan G, Helliwell K, Ransom W. The functional benefits of flavonoids: the case of tea. Phytochem. Funct. Food. 1 (2003)

  8. Cardona F, Andrés-Lacueva C, Tulipani S, Tinahones FJ, Queipo-Ortuño MI. Benefits of polyphenols on gut microbiota and implications in human health. J. Nutr. Biochem. 24: 1415–1422 (2013)

    Article  CAS  Google Scholar 

  9. Muniandy P, Shori AB, Baba AS. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packag. Shelf Life 8: 1–8 (2016)

    Article  Google Scholar 

  10. Dönmez Ö, Mogol BA, Gökmen V. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. J. Dairy Sci. 100: 901–907 (2017)

    Article  Google Scholar 

  11. Shori A, Baba A. Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt. J. Saudi Chem. Soc. 17: 295–301 (2013)

    Article  CAS  Google Scholar 

  12. Oliveira RP, Florence AC, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. Int. J. Food Microbiol. 128: 467–472 (2009)

    Article  CAS  Google Scholar 

  13. Keogh MK, O’Kennedy BT. Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids. J. Food Sci. 63: 108–112 (1998)

    CAS  Google Scholar 

  14. Sung JM, Choi HY. Effect of mulberry powder on antioxidant activities and quality characteristics of yogurt. J. Korean Soc. Food Sci. Nutr. 43: 690–697 (2014)

    Article  CAS  Google Scholar 

  15. Jaziri I, Slama MB, Mhadhbi H, Urdaci MC, Hamdi M. Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage. Food Chem. 112: 614–620 (2009)

    Article  CAS  Google Scholar 

  16. Amirdivani S, Baba AS. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Sci. Technol. 44: 1458–1464 (2011)

    Article  CAS  Google Scholar 

  17. do Espírito Santo AP, Perego P, Converti A, Oliveira MN. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Sci. Technol. 47: 393–399 (2012)

  18. Cais-Sokolińska D, Pikul J. Proportion of the microflora of Lactobacillus and Streptococcus genera in yoghurts of different degrees of condensation. Bull. Vet. Inst. Pulawy. 48: 443–447 (2004)

    Google Scholar 

  19. Reygaert WC. The antimicrobial possibilities of green tea. Front. Microbiol. 5 (2014)

  20. Amirdivani S, Baba AS. Green tea yogurt: major phenolic compounds and microbial growth. J. Food Sci. Technol. 52: 4652–60 (2015)

    Article  CAS  Google Scholar 

  21. Najgebauer-Lejko D. Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Sci. Technol. 94: 327–339 (2014)

    Article  CAS  Google Scholar 

  22. Najgebauer-Lejko D, Sady M, Grega T, Walczycka M. The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. Int. Dairy J. 21: 568–574 (2011)

    Article  CAS  Google Scholar 

  23. Molan AL, Flanagan J, Wei W, Moughan PJ. Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea. Food Chem. 114: 829–835 (2009)

    Article  CAS  Google Scholar 

  24. Rice-Evans CA, Sampson J, Bramley PM, Holloway DE. Why do we expect carotenoids to be antioxidants in vivo? Free Radic. Res. 26: 381–398 (1997)

    Article  CAS  Google Scholar 

  25. Shori A, Baba A. Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks. J. Saudi Soc. Agric. Sci. 10: 101–107 (2011)

    CAS  Google Scholar 

  26. Trigueros L, Wojdyło A, Sendra E. Antioxidant activity and protein–polyphenol interactions in a pomegranate (Punica granatum L.) yogurt. J. Agric. Food Chem. 62: 6417–6425 (2014)

    Article  CAS  Google Scholar 

  27. Virtanen T, Pihlanto A, Akkanen S, Korhonen H. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. J. Appl. Microbiol. 102: 106–115 (2007)

    Article  CAS  Google Scholar 

  28. Amirdivani S, Baba ASH. Green tea yogurt: major phenolic compounds and microbial growth. J. Food Sci. Technol. 52: 4652–4660 (2015)

    Article  CAS  Google Scholar 

  29. Bhattacharyya A, Chattopadhyay R, Mitra S, Crowe SE. Oxidative stress: an essential factor in the pathogenesis of gastrointestinal mucosal diseases. Physiol. Rev. 94: 329–354 (2014)

    Article  CAS  Google Scholar 

  30. Lambert JD, Elias RJ. The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention. Arch. Biochem. Biophys. 501: 65–72 (2010)

    Article  CAS  Google Scholar 

  31. Kang S, Lee JS, Lee HC, Petriello MC, Kim BY, Do JT, Lim DS, Lee HG, Han SG. Phytoncide Extracted from Pinecone Decreases LPS-Induced Inflammatory Responses in Bovine Mammary Epithelial Cells. J. Microbiol. Biotechnol. 26: 579–87 (2016)

    Article  CAS  Google Scholar 

  32. Itoh K, Wakabayashi N, Katoh Y, Ishii T, Igarashi K, Engel JD, Yamamoto M. Keap1 represses nuclear activation of antioxidant responsive elements by Nrf2 through binding to the amino-terminal Neh2 domain. Genes. Dev. 13: 76–86 (1999)

    Article  CAS  Google Scholar 

  33. Na H-K, Kim E-H, Jung J-H, Lee H-H, Hyun J-W, Surh Y-J. (−)-Epigallocatechin gallate induces Nrf2-mediated antioxidant enzyme expression via activation of PI3K and ERK in human mammary epithelial cells. Arch. Biochem. Biophys. 476: 171–177 (2008)

    Article  CAS  Google Scholar 

  34. Joh E-H, Gu W, Kim D-H. Echinocystic acid ameliorates lung inflammation in mice and alveolar macrophages by inhibiting the binding of LPS to TLR4 in NF-κB and MAPK pathways. Biochem. Pharmacol. 84: 331–340 (2012)

    Article  CAS  Google Scholar 

  35. Meng Z, Yan C, Deng Q, Gao D-f, Niu X-l. Curcumin inhibits LPS-induced inflammation in rat vascular smooth muscle cells in vitro via ROS-relative TLR4-MAPK/NF-κB pathways. Acta Pharmacol. Sin. 34: 901 (2013)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Korea

    Chang Hee Jeong, Haram Ryu, Ting Zhang, Chi Ho Lee, Han Geuk Seo & Sung Gu Han

Authors
  1. Chang Hee Jeong
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Haram Ryu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ting Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Chi Ho Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Han Geuk Seo
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Sung Gu Han
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sung Gu Han.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jeong, C.H., Ryu, H., Zhang, T. et al. Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt. Food Sci Biotechnol 27, 1419–1427 (2018). https://doi.org/10.1007/s10068-018-0370-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-018-0370-9

Keywords

Search

Navigation