Millets are being termed as nutri-cereals because of their inherent therapeutic properties that have been associated with increased benefits to the health of an individual. Some minor millets have great functional properties and are yet to be explored. One amongst these is Kodo millet which has anti-diabetic and antioxidant properties that exert their potency in reducing the risk of CVD, oxidative stress, certain cancers, and obesity. Jamun, a fruit that has been in use since time immemorial bestows similar properties. Therefore, the study was aimed at preparing a functional yoghurt drink from these two ingredients thereby complementing and enhancing the functional properties. The Kodo millet was given treatments of soaking and germination. The results for the yoghurt were determined for their physiochemical properties, antioxidant properties, and sensory characteristics. As per the results, the nutritional profile involving protein (9.9%), fat (3.17 %), crude fiber (6.16%), and ash percentage (3.17%), of the yoghurt drink was superior when made from germinated Kodo millet. The physio-chemical properties such as pH (4.50), TSS (14.87oBrix), and acidity (0.155%) of the germinated Kodo millet yoghurt drink were slightly different from the other two samples except for viscosity which was significantly higher in untreated millet yoghurt (180.77 cP). The germinated Kodo millet drinkable yoghurt had the highest antioxidant activity (60.31%) while the untreated Kodo grain yoghurt had the highest total phenolic content (9.05 mg GAE/ml) followed by germinated grain yoghurt (7.83 mg GAE/ml). In terms of sensory attributes, the yoghurt beverage prepared from germinated Kodo millet obtained the maximum sensory score. The present study has the potential for commercialization in the market as the prepared yoghurt beverage offers certain health benefits and can cater to a wider section of our society, from the elderly to toddlers.
The current study investigated the effects of a novel feed supplement (NFS) on nutrient intake, body weight, body condition score, energy balance, metabolic profile, and mineral status in dairy cows during early lactation. A total of 12 postpartum crossbred lactating cows were randomly divided into two groups (n=6): acontrol group (CON) and anovel feed supplement group (NFS), with experimental feeding conducted over a 90-day period. The CON group was fed a diet consisting of green fodder, wheat straw, and a concentrate mixture, whereas the NFS group received the same diet supplemented with a novel feed supplement @ 0.25% of body weight. Results showed that cows in the NFS group had a higher voluntary feed intake compared to the CON group. Body weights and body condition scores remained comparable between both groups. Cows fed with NFS had significantly higher serum glucose and lower serum non-esterified fatty acids (NEFA) levels than those in the CON group. Additionally, haemoglobin, hematocrit, serum total protein, albumin, and urea levels were significantly elevated in the NFS group, while serum ALT levels were reduced compared to the CON group. Serum levels of key minerals (Ca, iP, Zn, Cu, Fe, and Mn) were also enhanced in the NFS group. In conclusion, dietary inclusion of the novel feed supplement at 0.25% of body weight significantly improved nutrient intake, energy balance, metabolic profile, and mineral status in lactating crossbred cows during the early postpartum period.
The present study investigates the effects of a probiotic consortium on haematological parameters, antioxidant levels, and serum immunoglobulin concentrations in Sahiwal cows diagnosed with subclinical mastitis. A total of 24 mid-lactating cows were randomized into four treatment groups: a healthy control group (H) receiving fermented soybean meal (UFSB45), a subclinical mastitis group (M) also receiving UFSB45, a probiotic group (PRO) receiving an inoculated fermented soybean meal (IFSB45), and a combined treatment group (PRO+T) receiving IFSB45 along with topical teat dip application. The teat dip was administered at a concentration of 8.94 to 8.77 log10 CFU/ml, while the oral probiotic was given at a rate of 50 g per animal per day for 60 days. Results indicated no significant differences in dry matter intake (DMI) and body weight across treatment groups. However, hemoglobin (Hb) levels showed significant variation, with the healthy group exhibiting the highest Hb concentrations. Total leukocyte count (TLC) was significantly (p<0.05) elevated in the M group (M) compared to other groups, while lymphocyte counts were highest in the healthy group and lowest in the M group. The SOD and catalase activity (nmol/min/ml) enzyme activity were significantly highest (P<0.05) in the H group followed by PRO+T, PRO and lowest in the M group. The blood serum immunoglobulins in the PRO and PRO+T groups were significantly lower than those in the M group (P<0.01). This study concludes that administering probiotics can positively influence certain haematological and biochemical parameters in cows with subclinical mastitis, suggesting potential benefits for improving overall health in dairy cattle.
This study explored the impact of varying bentonite concentrations and aging on the physico-chemical properties and comparative sensory analysis of paneer whey-apricot wine (PWAW) with whey wine (WW), apricot wine (AW) and a commercial apricot wine (MAW). Wine namely WW (without apricot) and AW (without whey) were considered as control samples. The results revealed that the light transmittance of PWAW treated with 1% bentonite was significantly higher (89.75%) compared to the untreated samples (80.81%) (p<0.05). However, increasing concentration of bentonite resulted in significant reduction in total solids, total soluble solids, total and reducing sugars (p<0.05). Bentonite at 0.2% did not have any significant effect on the ethanol content (p<0.05). Further, its use at 0.5% and above did not have any significant effect on the lightness value (L*) of PWAW samples (p>0.05). Aging resulted in slight but significant decrease in total soluble solids, total phenolics, ethanol and DPPH activity (p<0.05). However, the L* was found to significantly increase from 75.89 to 77.01 at the end of 30 days of aging (p<0.05). Comparison of different wines revealed that the L* value of WW (98.80), AW (78.88), PWAW (75.89), and MAW (70.43) were found to be in decreasing order. Further, PWAW was found to have significantly high amount of total phenolics, ABTS and DPPH activity levels compared to MAW, AW, and WW (p<0.05). Sensory evaluation revealed that the overall score of PWAW was significantly higher compared to AW and WW (p<0.05). Particularly, aroma and bouquet, acetic acid (vinegary), total acidity, flavour, and general quality scores of PWAW samples were found to be significantly higher compared to AW and WW samples (P<0.05). This study revealed the role of bentonite treatment (0.5%) in providing better clarity to PWAW. Also, the study highlighted the superior antioxidant activity and sensory scores of PWAW compared to AW, WW and MAW samples.
The current study evaluated the antibacterial efficacy of postbiotics derived from probiotic Lactobacillus acidophilus (strain UBLA-34) against two major mastitis-causing pathogens, Staphylococcus aureus and Streptococcus agalactiae. The postbiotic was prepared by culturing L. acidophilus in MRS broth followed by heat inactivation, ultrasonication, centrifugation, filtration and lyophilization. Antibacterial activity was assessed using disc diffusion method. Preliminary trials were conducted to select the concentration of postbiotics. Based on the results, 600,700 and 800 mg/mL of postbiotics were selected for studying the antibacterial effect. The results demonstrated a concentration-dependent antibacterial effect against both pathogens. For S. aureus, zones of inhibition (ZOI) measured were 13.58 +/- 0.30, 17.16 +/- 0.33 and 19.25 +/- 0.11 mm at postbiotic concentrations of 600, 700 and 800 mg/mL respectively. The minimum inhibitory concentration (MIC) was identified as 450 mg/mL (ZOI: 10.17 +/- 0.25 mm). Similarly, S. agalactiae exhibited ZOIs of 14.83 +/- 0.33, 17.92 +/- 0.24 and 19.25 +/- 0.11 mm for the respective concentrations. The MIC was found to be 450 mg/mL (ZOI: 11.00 +/- 0.26 mm). Comparative analysis indicated that S. agalactiae displayed slightly higher susceptibility at lower concentrations of postbiotics than S. aureus. The findings underscore the potential of L. acidophilus-derived postbiotics as natural antibacterial agents against mastitis causing pathogens. Thus postbiotics offer a promising alternative strategy for mastitis management amidst rising concerns of antibiotic resistance.
