Prebiotic effect of D-allulose and β-glucan on whey beverage with <i>Bifidobacterium animalis</i> and investigation of some health effects of this functional beverage on rats

Rugji J., Caliskan Z., Dincoglu A. H., Ozgur M., EROL Z., Ozgur E. B.

FOOD SCIENCE AND TECHNOLOGY, vol.42, 2022 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42
  • Publication Date: 2022
  • Doi Number: 10.1590/fst.07022
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Keywords: Bifidobacterium animalis, beta-glucan, D-allulose, functional beverage, whey
  • Dokuz Eylül University Affiliated: No

Abstract

To meet consumer requirements and expectations, innovative approaches to combining whey with other ingredients are being explored. The demand for health-promoting drinks containing vitamins, probiotics, prebiotics, minerals, and bioactive components (antioxidants) has risen, propelling market expansion. The purpose of this study was to develop a synbiotic functional whey beverage supplemented with Bifidobacterium animalis, D-allulose, and beta-glucan and evaluate its microbiological, physicochemical, and influence on several health indicators in a Wistar rat model. The beverage supplemented with D-allulose had the highest average viable counts of B. animalis (9.20 log(10) CFU/g) and was the second most preferred in terms of of taste, texture and general acceptability compared to beta-glucan-containing beverage. The highest TAS and lowest TOS values were determined in the serum samples of rats belonging to group WA, WG and WAG, respectively. This study might lead to additional studies focusing on specific variables and the relevance of utilizing D-allulose in dairy product processing.