{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,11]],"date-time":"2026-07-11T21:59:59Z","timestamp":1783807199632,"version":"3.55.0"},"reference-count":69,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2025,2,6]],"date-time":"2025-02-06T00:00:00Z","timestamp":1738800000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Veterinary Medicine &amp;amp; Sci"],"published-print":{"date-parts":[[2025,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>This study aimed to produce yoghurt with reduced cholesterol levels, enhanced antioxidant activity and angiotensin\u2010converting enzyme (ACE) inhibitory activity while maintaining acceptable health properties, using buffalo milk and probiotic microorganisms.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Method<\/jats:title>\n                    <jats:p>\n                      Buffalo yoghurts were produced using three different probiotic strains, including\n                      <jats:italic>Lactobacillus acidophilus<\/jats:italic>\n                      ,\n                      <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                      and\n                      <jats:italic>Bifidobacterium lactis<\/jats:italic>\n                      . ACE\u2010inhibitor activities (%), antioxidant activities as DPPH (%), and cholesterol activities in HPLC of these yoghurts were determined during the 28\u2010day storage period. In addition, probiotic microorganisms, total aerobic mesophilic bacteria and yeast mould were counted during storage.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      The viability of probiotic microorganisms in buffalo yoghurts remained above 5 log CFU\/g at the end of the storage period. Antioxidant activity ranged from 9.30% to 27.20%. Buffalo yoghurt is produced with\n                      <jats:italic>Lpb. plantarum<\/jats:italic>\n                      , which exhibited the highest viability (9.12 log CFU\/g) and antioxidant activity values of 61.48%. Gastrointestinal digestion affected the antioxidant and ACE\u2010inhibitor properties of the yoghurt samples. The highest ACE\u2010inhibitory effect after gastric digestion on the 28th day was observed in yoghurt\u2010produced\n                      <jats:italic>Lpb. plantarum<\/jats:italic>\n                      and\n                      <jats:italic>B. lactis<\/jats:italic>\n                      , with 24.30% and 25.14% values, respectively. Also, the ACE\u2010inhibitory activity of the outer (OUT) phase for all yoghurt samples was higher than that of undigested samples. According to cholesterol peaks obtained in HPLC, the highest cholesterol assimilation was detected in yoghurt produced using\n                      <jats:italic>Lpb. plantarum<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>The data obtained from the study may contribute to research on the potential of probiotic microorganisms with cholesterol\u2010assimilation ability and probiotic food products produced using them to reduce cholesterol risk.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/vms3.70233","type":"journal-article","created":{"date-parts":[[2025,2,6]],"date-time":"2025-02-06T09:25:01Z","timestamp":1738833901000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Probiotic Viability and Bioactive Properties of Buffalo Yoghurt Produced Using High Cholesterol\u2010Assimilating Probiotic Strains"],"prefix":"10.1002","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5928-1917","authenticated-orcid":false,"given":"Sinan","family":"Akbal","sequence":"first","affiliation":[{"name":"Department of Food Processing Ac\u0131payam Vocational School Pamukkale University  Denizli T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0457-723X","authenticated-orcid":false,"given":"Esra","family":"U\u011fur Ge\u00e7er","sequence":"additional","affiliation":[{"name":"Faculty of Engineering Department of Food Engineering S\u00fcleyman Demirel University  Isparta T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4321-7886","authenticated-orcid":false,"given":"Pelin","family":"Ert\u00fcrkmen","sequence":"additional","affiliation":[{"name":"Department of Food Processing Burdur Food, Agriculture and Livestock Vocational School Burdur Mehmet Akif Ersoy University  Burdur T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,2,6]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.34186\/klujes.931840"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.08.015"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/1471-0307.12714"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.09.109"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2011-4285"},{"issue":"2","key":"e_1_2_10_7_1","first-page":"81","article-title":"Study of the Effect of Fortified Milk by Zinc Salts in Different Concentrations on the Sensory and Physiochemical Properties of the Processed Yoghurt","volume":"20","author":"Al\u2010Shaikh S. 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