5104
Rania Ahmed El-Sayed Bassuoni
Nutritional and Microbiological Studies on Children Fed on Some Commercially Marketed Fermented Foods Containing Probiotic
Fermented food- Sobya- Children Immunity
The use of dietary supplements (DS) has been increasing in most nations from infants to adolescents, with the major reason for the improvement of overall health. The present study aims to assess the nutritional status of a selected group of 24 healthy children aged from 82-108 month before and after consuming lactic acid fermented supplements for 21 days divided into 4 groups as Control, Rice milk, Sobya and probiotic yoghurt. The probiotic activity of sobya LAB was examined for the tolerances to acidic pH, presence of bile and phenol in the MRS media. The initial characteristics of the children included anthropometric measurements, dietary assessment, and stool examination for bacterial count, measurement of IgA and biochemical analysis of urinary, OHPr, TBARS and creatinine. The results showed that the count of Bifidobacterium and Lactobaccilli increased significantly in the children who received probiotic yoghurt or sobya compared to respective baseline counts; whereas the count of the bacteria Enterobacteriaceae and Bacteroidetes were reduced considerably compared to respective baseline counts. The mean urinary OHPr/crea ratio and fecal IgAincreased while mean urinary TBARs/cre ratio decreased by consuming the probiotic yoghurt and sobya.
2016
M.Sc
Helwan
Faculty of Economics and Political Science