SUPPLEMETNATION OF FERMENTED FOOD WITH BIFIDOBACTERIAL

Dr. Prakash M. Halami Sr. Principal Scientist & Professor-AcSIR CSIR-Central Food Technological Research Institute; MYSURU 570 020 Email : [email protected] Fimbriae BIFIDOBACTERIA

INTES- Tad IV TINAL pili CELLS Sortase pili

Transaldolase Our laboratory focus…….. Bifidobacterium isolates

BifidobacteriumCFTRI breve NCIM 5671 NCIM 5672 One of the most prevalent species Saccharolytic species found found in the gut of adults and mainly in the gut of infants infants

Acid and bile tolerant Acid and bile tolerant

Antioxidant activity, phytase antioxidant activity, phytase activity, antimicrobial activity, activity, bile salt hydrolase, polyol utilisation ability antimicrobial activity

Adherence ability (68%) Adherence ability (72%) In vivo functional studies

Grp I Grp II Grp III Grp IV

arthritis Arthritis Arthritis Induced Non arthritic and Induced rats + Induced rats rats + drug untreated rats Bifidobacterium (negative (positive control) (n= 8 male) longum control) (n= 8 male) (n= 8 male) (n= 8 male) 15 days Induction of arthritis 15 days

Euthanasia Possible Mechanism Unknown agent

Immune system

Macrophages TH1, TH17 Treg Proinflammatory cells Bcells cytokines

Anti Dendritic cells Auto antibodies inflammatory cytokines

No Tissue destruction Product development Soy : have highest protein value among vegetables accepted as dairy analogue. underutilized due to beany flavor and flatulence. Soy curd is a fermented product prepared from soymilk by using B. breve CFR 142 for fermentation.

Bifidocurd: Curd is one of the traditional and popular products of Indian cuisine as well as a part of regular diet. Bifidocurd is a curd developed using B. longum CFR 815j for fermentation of toned .

Parameters Soy curd Bifidocurd Commercial probiotic curd* 5.67 4.12 4.8 Moisture 88.1 88 - Protein 4.5 6.2 3.8 Total ash 0.87 0.76 - Total fat 0.86 0.92 3.10 Viable Count 9x1011 7.9x1011 (cfu/gm) Products available in market Culture used/Mixed cultures Product Type Commercial Producing Name Country B. animalis + Yoghurt cultures Yoghurt France B. animalis subsp. lactis+ L. acidophilus Yoghurt Biospega Italy B. longum+ L. acidophilus Yoghurt B’A France B. animalis subsp. lactis+Yoghurt cultures Yoghurt Bifidus nature France B. animalis subsp. lactis+L. acidophilus Yoghurt Biobest Germany B. Bifidum + Yoghurt cultures Yoghurt Biogarde Germany B. animalis subsp. lactis BB12+ L. Yoghurt/Fermente KYR Italy acidophilus d milk B. bifidum + L. acidophilus Fermented Milk Mil-Mil Japan B. bifidum, B. breve + L.acidophilus/ L. Fermented milk Miru-Miru, Japan paracasei B. animalis subsp. lactis BB12 + L. Yoghurt Natural bio UK acidophilus yoghurt Bifidobacterium+ and Cultured milk Nutrigen Malaysia Streptococcus B. animalis subsp. lactis BB12 + L. Yoghurt Vitality Germany acidophilus This work was funded by CSIR, New Delhi

Technology Developed at CSIR-CFTRI I) Bifidocurd; II) Bifidobacteria enriched soya curd