Development of Functional Fermented Dairy Products Containing Taiwan Djulis (Chenopodium formosanum Koidz.) in Regulating Glucose Utilization

Taiwan djulis (Chenopodium formosanum Koidz.) is a plant native to Taiwan and is a grain rich in nutrients, vitamins, and minerals with antioxidant properties. This paper aimed to use appropriate processing technology and incorporate probiotics, thus combining Taiwan's high-quality milk sources to develop Taiwan djulis fermented dairy products. Later, FL83B cells have used to evaluate the glucose utilization ability after the administration of djulis. We first screened Lactiplantibacillus plantarum and combined it with the traditional yogurt strains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus for cultivation. Further, the fermentation process was optimized where 7.5% djulis and an inoculum of 10(7) colony forming unit/mL were fermented at 40 degrees C for 18 h. Compared to fermented milk without djulis, the analysis of various nutrients and active ingredients showed that free radical scavenging abilities of DPPH and ABTS reached 2.3 and 2.0 times (752.35 +/- 29.29 mu g and 771.52 +/- 3.79 mu g TE/g, respectively). The free phenol content increased 2.5 times (169.90 +/- 14.59 mg gallic acid/g); the total flavonoid content enhanced 4.8 times (3.05 +/- 0.03 mg quercetin/g), and the gamma-aminobutyric acid content was 3.07 +/- 0.94 mg/g. In a co-culture of mouse liver cells with fermented products, 100 ppm ethanol extract of fermented products effectively improved glucose utilization with increased glucose transporter expression. This functional fermented dairy product can be developed into the high value added local agricultural products and enhance multiple applications including medical and therapeutic fields.

Automated summary

This study aimed to develop fermented dairy products using appropriate processing technology and probiotics, combined with Taiwan djulis and high-quality milk sources. The fermentation process was optimized to enhance the nutrients and active ingredients in the fermented milk. This functional fermented dairy product can be developed into high-value agricultural products and applied in medical and therapeutic fields.