Greek-style yogurt enriched with shield aralia leaves improves lactation hormones in rats

Sumirah Budi Pertami — 2026-01-15

Exclusive breastfeeding for six months is essential to provide adequate nutrition for infants. However, hypogalactia or insufficient breast milk production presents challenges during lactation. Herbal galactagogues have been traditionally used to maintain breast milk production. Polyscias scutellaria leaves are believed to possess galactagogue properties. This study aimed to evaluate the galactagogue properties of P. scutellaria yogurt in lactating rats. Twenty-five lactating rats were divided into five groups: unmated rats (UR), negative control lactating rats (NCR), positive control lactating rats (PCR), lactating rats treated with P. scutellaria yogurt at 2 g/kg BW (LRPSY1), and 4 g/kg BW (LRPSY2). Treatments were administered orally during a 3-week lactation period. The weekly body weight of dams and pups, prolactin, and oxytocin levels were examined. Prolactin and oxytocin were measured using enzyme-linked immunosorbent assay (ELISA). Results showed that the body weight of dams decreased while the body weight of pups increased following supplementation with P. scutellaria yogurt. Weekly prolactin and oxytocin levels increased significantly compared with the PCR group, which was treated with domperidone. At the third week of lactation, prolactin levels in the PCR group were 83.55 ng/mL, while LRPSY1 and LRPSY2 showed higher levels at 150.17 and 114.55 ng/mL, respectively. Furthermore, oxytocin levels at the third week of lactation were significantly higher in LRPSY1 (33.88 ng/mL) and LRPSY2 (35.33 ng/mL) compared with the PCR group (22.05 ng/mL). The increase in prolactin and oxytocin correlated with enhanced breast milk production. This study suggests that P. scutellaria yogurt has the potential to increase breast milk during lactation.

Experience-oriented food design in a restaurant context: A study of guest reflections on a fine dining starter

Marta Merkl — 2026-01-16

Experience plays a crucial role in our food choices and therefore deserves special attention in related tourism innovation. One possible approach to innovation is food design, a complex design activity aimed at creating different products and services related to food and dining. The area of food design in a restaurant has not been explored in depth. This study provides new insights into the experience design of a fine dining restaurant undergoing metamorphosis, particularly in one case, its opening dinners in Winter 2021/2022. The aim of the paper is to broaden our knowledge of dining experiences, for which ethnography and interactive menu cards as specific questionnaires (2261 responses from 20 dinners, with 303 entries specifically pertaining to the dish investigated) are effective methods. The paper introduces the restaurant context, furthermore the food design classification by Francesca Zampollo. The analysis considers the theory of experience economy by B. Joseph Pine II and James H. Gilmore and their followers, and the results reported here emphasize the importance of “customized” interactivity. The findings of this investigation underline the concept of flow by Mihály Csíkszentmihályi in terms of sensory perceptions. These results are not only relevant to the hospitality industry and the restaurant in question, but can also be utilized more widely in the design of other diets.

Journal of Food Technology Research

Greek-style yogurt enriched with shield aralia leaves improves lactation hormones in rats

Experience-oriented food design in a restaurant context: A study of guest reflections on a fine dining starter