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INFLUENCE OF MONGOLIAN TRADITIONAL CUISINE ON HEALTH PROBIOTICS
AND PROBIOTIC PRODUCTS Oyuunchimeg B.1, Oyuun M.2, Bayarmaa N.3 (Mongolia)
1Oyuunchimeg Byambaa - Candidate of technical sciences;
2Oyuun Monkhoo - Candidate of technical sciences, associate professor;
3Bayarmaa Natsag - Master of Educational Sciences, DEPARTMENT OF BASIC SCIENCES, DARKHAN MEDICAL SCHOOL OF THE MONGOLIAN NATIONAL UNIVERSITY OF MEDICAL SCIENCES,
DARKHAN-UUL, MONGOLIA
Abstract: for centuries, probiotics and prebiotics have been used in foods for their technological aspects and beneficial health effects on the human organism. The basic action of prebiotics is the stimulation of certain indigenous bacteria growth, rather than introducing new bacteria species as is the case with probiotics. It has been established that gut microflora management aids resistance to pathogen growth, lowers blood lipid levels, and might have effect on gut tumors. Modern food technology uses a broad number of prebiotic and probiotic applications in food products, that promote human well-being and health.
Mongolian fermented dairy products constitute one of the most important functional food and is a vital component of the human diet in Mongolia. The important Mongolian traditional dairy products that have commercial significance are tarag, hoormog and airag which prepared from cow, goats, sheep, yaks, camel and horses milk. Probiotics, microorganisms that have a favorable influence on physiologic and pathological processes of the host by their effect on the intestinal flora, may play a role in improving human health. One of the putative effects is the modulation of immune function.
A.khoormog is the mixedfermented products including lactic and alcoholic fermentation. The research results showed that in the microflora of khoormog, lactic bacteria and yeast dominate. The microflora of khoormog was dominated by four bacterial species Streptococcus thermophilus, Lb. casei, L. delbrueckii subspecies bulgaricus and lactobacillus lactis and two yeasts, Candida krusei and Saccharomyces sp. Although the relative proportions of these organisms changed, all persisted in detectable numbers throughoutfermentation. The principal species present during fermentation were L. delbrueckii subspecies bulgaricus and Streptococcus thermophilus and Lb. casei, the other organisms comprising a comparatively small proportion of the population. The yeasts isolates showed limited carbohydrate-assimilating capabilities, but played a role in flavor development and proteolysis. Keywords: dairy, hoormog, fermentation, tools, indigenous culture, tradition, lactobacilli, yeast.
ВЛИЯНИЕ МОНГОЛЬСКОЙ ТРАДИЦИОННОЙ КУХНИ НА ЗДОРОВЬЕ ПРОБИОТИКИ И ПРОБИОТИЧЕСКИЕ ПРОДУКТЫ Оюунчимэг Б.1, Оюун М.2, Баярмаа Н.3 (Монголия)
1Оюунчимэг Бямбаа - кандидат технических наук;
2Оюун Монхоо - кандидат технических наук, доцент;
3Баярмаа Нацаг магистр образовательных наук, кафедра фундаментальных наук, Дарханская медицинская школа Монгольского национального университета медицинских наук,
г. Дархан-Уул, Монголия
Аннотация: на протяжении веков пробиотики и пребиотики использовались в пищевых продуктах из -за их технологических аспектов и благотворного воздействия на здоровье человека. Основным действием пребиотиков является стимуляция роста определенных местных бактерий, а не введение новых видов бактерий, как в случае с пробиотиками. Было установлено, что управление микрофлорой кишечника способствует устойчивости к росту патогенов, снижает уровень липидов в крови и может оказывать влияние на опухоли кишечника. Современные пищевые технологии используют большое количество пребиотиков и пробиотиков в пищевых продуктах, которые способствуют благополучию и здоровью человека.
Монгольские кисломолочные продукты представляют собой один из важнейших функциональных продуктов питания и жизненно важный компонент рациона человека в Монголии. Важными традиционными молочными продуктами Монголии, имеющими коммерческое значение, являются тараг, хормог и айраг, которые готовятся из коровьего, козьего, овечьего, якового, верблюжьего и лошадиного молока. Пробиотики - микроорганизмы, оказывающие благоприятное влияние на физиологические и патологические процессы хозяина путем воздействия на кишечную флору, могут играть роль в улучшении здоровья человека. Одним из предполагаемых эффектов является модуляция иммунной функции.
А.хоормог - это продукты смешанного брожения, включающие молочнокислое и спиртовое брожение. Результаты исследований показали, что в микрофлоре хоормога доминируют молочнокислые бактерии и дрожжи. В микрофлоре хоормога доминировали четыре вида бактерий Streptococcus thermophilus, Lb. casei, L. delbrueckii подвида bulgaricus и Lactobacillus Lactis и два дрожжевых грибка Candida krusei и Saccharomyces sp. Хотя относительные пропорции этих организмов изменились, все они сохранялись в обнаруживаемых количествах на протяжении всего ферментации. Основными видами, присутствующими во время ферментации, были L. delbrueckii подвида bulgaricus, Streptococcus thermophilus и Lb. casei, остальные организмы составляли сравнительно небольшую часть популяции. Изоляты дрожжей показали ограниченную способность ассимилировать углеводы, но играли роль в развитии вкуса и протеолизе. Ключевые слова: молочные продукты, хормог, брожение, орудия труда, аборигенная культура, традиция, лактобактерии, дрожжи.
Introduction
Fermented products are integral part of Mongolian heritage and have great social, religious, cultural, medicinal and economic importance and have been developed over a long period. There is evidence that fermented milk products
have been produced since around 2000 BC in Asian steppes / 3 /. Herodotus in the fifth century B.C. described how the Scythians made airag /kumiss/ from raw mare"s milk. Marko Polo, the First European traveler to the Far East in the thirteenth century mentioned fermented milk as a favorite drink of the Mongols/5/. The earliest reliable Mongolian source about fermented products appears in the famous literature of thirteenth century "Secret history of Mongols".
There is a wide variety of fermented products on the Mongolian land as a consequence of variations in the raw materials, methods which come from the habits and customs of the different regions of country. Milk from six species of domesticated mammals / cow, sheep, goat, horse, camel and yak/ has been used to make traditional fermented milk products in Mongolia.
A unique indigenous dairy product is khoormog, which is prepared from camel milk have probiotic effects as it contain sufficient levels of certain live and active cultures, which can help to improve bacterial microflora of the intestinal tract, it also help to preserve the precious nutrients of milk. Therefore use of khoormog for medicinal purposes has been practiced for several centuries in Mongolia.
Results and Discussion
The Gobi population obtains the majority of the biological and nutritious substance from the milk and dairy produce. For the nomadic Mongols the camel milk has been not only the source of food and drinks in the severe Gobi-desert conditions, but also has been the basic means of preventing from illness or of healing diseases.
The number of these animals which have been so much helpful in the lives of generations after generations in Mongolia, has been drastically decreasing over the recent years.
Out of the factors that would prevent the decline in the number of camels we should note that there is a greater need to pay attention to the utilization of camel wool and milk. This is related to the issue of creating the advanced technology suited to the local areas for processing camel milk basing on the biological and nutritious qualities, arranging the highly demanded new products that are significant for health care and making an adequate use of camel milk in other social areas.
The lactation period of camel is 17 months. Depending on the natural, environmental and feeding conditions a camel can produce 0,5 kg of milk a day on the average and it's possible to use 500-550 kg of milk a year. If we milk about 80% of the entire she-camel herd of Mongolia and obtain 0.5 liter from a camel it is possible to use a million liters of milk a year.
The camel milk and dairy products not only meet the Gobi dwellers' needs in food and drinks. They are also widely used for folk medicine. Traditionally, the camel milk is effective for reducing clubbing and are used for curing tuberculosis and digestive organ ailments. Also in combination with various herbs it was used for medicinal purposes.
One of the important traditional product from camel milk is the khoormog. This product is prepared by first souring it in a skin bag or wooden vessel, normally with a capacity of 30 kg. Previously soured milk is added to the fresh milk. It is well mixed and each day, for 2-3 days, fresh milk is added to the mixture. Eventually the end product must have 3 to 5 times the original volume of "khoormog" that was initially added.
The texture of khoormog formed during fermentation are tiny corpuscular characters and easily soluble, therefore, it is very digestible. Also, khoormog contains enormous amounts of amino acids such as glutamine, asparaginic acid, praline, leicine, lysine, methionine ets. Generally khoormog is rich in vitamins C,A,D as well as, all kinds of vitamin B are available /. Traditionally, the camel fermented milk is effective for reducing clubbing and are used for digestive organ ailments. Also, in combination with various herbs it was used for medicinal purposes/2/. We have outlined some results of the research conducted since 1986 for the purpose of defining the biological and nutritious quality of the khoormog on the basis of the research of the camel milk qualities. Bactrian camel milk with that of the dromedary and showed it in diagram.
Pic. 1. The composition and quality of Bactrian and Dromedary milk.
When we compared the milk of Mongolian camel to that of dromedary camel, the contents of fat, protein and the total dry substance were high. It is related to the natural and climatic conditions and the animal pedigree.
The amount of albumin and globulin in the camel milk is 1,5-2 times more than the cow milk. This result of the research is an expression of the biological significance of the camel milk. We have observed one specific feature of the camel milk during the research. The camel milk preserves its freshness longer than that of other livestock. In other words, the sourness of camel milk progresses comparatively slowly.
We relate this feature of camel milk to its mineral contents. According to some research materials this quality of camel milk was explained in a link with the contents of its bactericide content.
Another specific feature of camel milk is that its fat has a light color and that comparatively high temperature regime was necessary for extraction. When we made cream and butter with the extracted fat its taste and quality were not as good as those of cow milk. The results of the experience of the use of camel milk fat for the beauty purposes
showed that the face cream could increase the nourishing quality and can be significant for enriching it with biologically active substances (A, D, E vitamins, fatty acid etc).
Table 1. Average Physical-Chemical Composition of khoormog.
%Total solids 15,36
%Protein 2,93
%Fat 4,9
% carbohydrates 3,3
% ash 0,82
C vitamin mg/kg
Acidity T0 >80
% Alcohol < 2
A khoormog is the mixed fermented products including lactic and alcoholic fermentation. The research results showed that in the microflora of khoormog, lactic bacteria and yeast dominate. The microflora of khoormog was dominated by four bacterial species Streptococcus thermophilus, Lb. casei, L. delbrueckii subspecies bulgaricus and Lactobacillus lactis and two yeasts, Candida krusei and Saccharomyces sp. Although the relative proportions of these organisms changed, all persisted in detectable numbers throughout fermentation. The principal species present during fermentation were L. delbrueckii subspecies bulgaricus and Streptococcus thermophilus and Lb. casei, the other organisms comprising a comparatively small proportion of the population. The yeasts isolates showed limited carbohydrate-assimilating capabilities, but played a role in flavor development and proteolysis. CONCLUSION
Technology of making traditional camel's fermented products has been refined all the way down today and is the most suitable and perfect method in the animal husbandry conditions. In Mongolia the Gobi population still produce camel' s fermented milk by traditional methods and the art of making khoormog will handed down from one generation to the next. Research into the processing technologies of this products is still in its infancy. It is, therefore, important that the microbiology and biochemistry of the products, as well as technologies be studied and documented in order to preserve them for future generations. Also, the commercial production of khoormog has become a big activity industry because of the health-benefit effects. In this connections, deep study of khoormog will allow to design an engineering model that would become a basis for making reform in dairy production technology in Mongolia.
The further studies will be focus to the develop a starter culture in industry level. Development of indigenous starters will be leads to camel's fermented milk with high sanitary quality and typical sensorial quality.
References / Список литературы
1. Indra R. Mongolian traditional dairy products. Monograph.
2. Batsukh Ts. Scientific basis on production of the functional dairy from camel milk". Sc.D dissertation. MAS. 2005
3. Batsukh Ts. Mongolian heritage of food consumption. Monograph. 2007
4. Shigaeva M., Ospanova M. Microflore des produits laitiers fermentes traditionnels. Publ. Nauka, Alma Ata,1983
5. Marco O"Polo. Amazing facts. Historical book on mongolian. UB. 1987.
