TY - JOUR
T1 - Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk
AU - Megalemou, Kalliopi
AU - Sioriki, Eleni
AU - Lordan, Ronan
AU - Dermiki, Maria
AU - Nasopoulou, Constantina
AU - Zabetakis, Ioannis
N1 - Publisher Copyright:
© 2017
PY - 2017/1/1
Y1 - 2017/1/1
N2 - Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL), total neutral lipids (TNL) were obtained and the polar lipid fractions were further separated by thin layer chromatography (TLC). These lipid samples (TL, TPL and TLC fractions) were subsequently assessed for their biological activity against atherosclerosis based on the in vitro inhibition of Platelet Activating Factor (PAF)-induced platelet aggregation. The fatty acid compositions of all yogurts were analyzed by Gas Chromatography with flame ionization detector (GC-FID). Goat yogurt lipids have been found to exert more potent inhibitory activity (i.e. lower IC50 values in both TL and TPL samples) in contrast to the corresponding fractions of cow and ewe yogurts. The observed sensory data indicates that ewe yogurt was the most palatable of all three Greek yogurts.
AB - Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL), total neutral lipids (TNL) were obtained and the polar lipid fractions were further separated by thin layer chromatography (TLC). These lipid samples (TL, TPL and TLC fractions) were subsequently assessed for their biological activity against atherosclerosis based on the in vitro inhibition of Platelet Activating Factor (PAF)-induced platelet aggregation. The fatty acid compositions of all yogurts were analyzed by Gas Chromatography with flame ionization detector (GC-FID). Goat yogurt lipids have been found to exert more potent inhibitory activity (i.e. lower IC50 values in both TL and TPL samples) in contrast to the corresponding fractions of cow and ewe yogurts. The observed sensory data indicates that ewe yogurt was the most palatable of all three Greek yogurts.
KW - Food Science
UR - http://www.scopus.com/inward/record.url?scp=85013567981&partnerID=8YFLogxK
U2 - 10.1016/j.heliyon.2016.e00227
DO - 10.1016/j.heliyon.2016.e00227
M3 - Article
AN - SCOPUS:85013567981
SN - 2405-8440
VL - 3
JO - Heliyon
JF - Heliyon
IS - 1
M1 - e00227
ER -
