The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during yogurt preparation. Four kinds of yogurt were prepared using a combination of probiotic Lactobacillus brevis B7 and hydroponic ginseng based on plain yogurt. The fundamental characteristics of yogurts, including pH, titratable acidity, microbial counts, color, and physicochemical properties, were determined. To assess functionality, four different antioxidant assays and real-time PCR analysis using RAW 264.7 cells were performed. Finally, sensory evaluation was conducted to evaluate customer preference. Hydroponic ginseng supplementation influenced pH, solid content, lightness, and yellowness. However, probiotic supplementation did not affect most factors except pH. In functionality analysis, the yogurt co-fermented with probiotics and ginseng showed the highest antioxidant activity and gene expression levels of the immune-related factors TNF-α and iNOS in RAW 264.7 cells. Although ginseng supplementation received poor acceptance because of its color and flavor, these attempts were considered beneficial despite the risk. Overall, co-fermentation within a short yogurt preparation time presented the potential for improvement of functionality. These findings suggest a range of feasibility for the development of attractive nutraceutical products.

中文翻译：

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短乳杆菌 B7 共发酵提高水培人参强化酸奶的抗氧化和免疫调节活性

近年来，开发方便易得的健康功能食品已成为一个越来越受关注的领域。益生菌、人参和酸奶已被公认为具有代表性的营养保健品。为了改善酸奶的功能，在酸奶制备过程中进行了共发酵。使用益生菌短乳杆菌组合制备四种酸奶B7 和基于纯酸奶的水培人参。确定了酸奶的基本特性，包括 pH 值、可滴定酸度、微生物数量、颜色和物理化学特性。为了评估功能，使用 RAW 264.7 细胞进行了四种不同的抗氧化检测和实时 PCR 分析。最后，进行感官评价来评价顾客的喜好。水培人参补充剂影响 pH 值、固体含量、亮度和黄色。然而，除了 pH 值外，益生菌补充剂不会影响大多数因素。在功能分析中，益生菌和人参共同发酵的酸奶在 RAW 264.7 细胞中显示出最高的抗氧化活性和免疫相关因子 TNF-α 和 iNOS 的基因表达水平。尽管人参补充剂因其颜色和味道而被广泛接受，但尽管存在风险，但这些尝试被认为是有益的。总体而言，在较短的酸奶制备时间内进行共发酵具有改进功能的潜力。这些发现表明了开发有吸引力的营养产品的一系列可行性。