Degree

Master of Science, Msc

Program

Food and Nutritional Science Program, North Carolina Agricultural and Technical State University, Interdiciplinary Graduate School of Nutraceutical and Functional Food, Prince of Songkla University,Department of Food technology, Faculty of Agro-Industry, Prince of Songkla University

Faculty Advisor

Dr. Reza Tahergorabi

Document Type

Poster

Publication Date

Spring 2020

Abstract

Introduction
Regular consumption of yoghurt particularly in immunocompromised populations, may enhance immune response. The mucosal immune system provides the initial immunological barrier against most pathogens. Immunoglobulin A (IgA), the predominant mucosal antibody is thought to mediate defense functions at different anatomic levels in relation to mucosal epithelium. Consumption of yoghurts containing probiotic bacteria such as lactobacillus, Bifidobacteria can result to faster isotype switching concomitantly leading to increased resistance to immune-related diseases. The aim of this experiment was to investigate the immunomodulatory properties of whole and reduced-fat stirred coconut yoghurt in adult male Wistar rat model. The high prevalence of milk protein allergy and lactose intolerance has necessitated consumers to shift their attention to non-dairy alternative.

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