B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum

Kaprasob, Ratchadaporn; Kerdchoechuen, Orapin; Laohakunjit, Natta; Somboonpanyakul, Promluck

doi:10.1016/j.procbio.2018.04.009

Cited by 57 publications

(31 citation statements)

References 47 publications

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“…The observed degradation of RFOs is likely related to

-galactosidase activity during fermentation. Whether this

-galactosidase activity originates from endogenous

-galactosidase present in faba bean raw material [ 59 ] or from microbial

-galactosidase [ 60 , 61 , 62 ] expressed by Ln. citreum TR116 cannot be determined based on these results.…”

Section: Resultsmentioning

confidence: 99%

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Hoehnel

Bez

Sahin

et al. 2020

Foods

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Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulled flour (DF); high-protein flour (PR)). The strain’s fermentation profile (growth, acidification, carbohydrate metabolism and antifungal phenolic acids) was monitored in both substrates. The fermentates were applied in regular wheat bread by replacing 15% of wheat flour. Water absorption, gluten aggregation behaviour, bread quality characteristics and in vitro starch digestibility were compared to formulations containing unfermented DF and PR and to a control wheat bread. Similar microbial growth, carbohydrate consumption as well as production of lactic and acetic acid were observed in both faba bean ingredients. A less pronounced pH drop as well as a slightly higher amount of antifungal phenolic acids were measured in the PR fermentate. Fermentation caused a striking improvement of the ingredients’ baking performance. GlutoPeak measurements allowed for an association of this observation with an improved gluten aggregation. Given its higher potential to improve protein quality in cereal products, the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread.

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“…The observed degradation of RFOs is likely related to

-galactosidase activity during fermentation. Whether this

-galactosidase activity originates from endogenous

-galactosidase present in faba bean raw material [ 59 ] or from microbial

-galactosidase [ 60 , 61 , 62 ] expressed by Ln. citreum TR116 cannot be determined based on these results.…”

Section: Resultsmentioning

confidence: 99%

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Hoehnel

Bez

Sahin

et al. 2020

Foods

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“…Probiotics have been reported to restore GIT microbiota and provide various health benefits (Table 2). Probiotics can synthesis certain vitamins, notably B group vitamins including biotin, cobalamin, pantothenic acid, pyridoxine, nicotinic acid, thiamine, riboflavin and folate and vitamin K so as to nourish the host (Kaprasob, Kerdchoechuen, Laohakunjit, & Somboonpanyakul, 2018;Rowland et al, 2018). Additionally, probiotics have been associated with improved nutrient bioavailability, lowered blood cholesterol, alleviated lactose intolerance symptoms and reduced incidences of cardiovascular diseases, obesity, diabetes mellitus type II, production of anticancer and antimutagenic substances (Lebeer et al, 2018;Shokryazdan et al, 2017).…”

Section: Health Benefits Of Probioticsmentioning

confidence: 99%

Characterization, health benefits and applications of fruits and vegetable probiotics

James

Wang

2019

CyTA - Journal of Food

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Probiotics are live microorganisms that confer health benefits to human when administered in adequate amount. They are mainly lactic acid bacteria (LAB) of the genera Lactobacillus and Bifidobacterium, although the probiotics potential of other bacteria and yeast are not excluded. Modulation of the immune system, anti-inflammatory effect, improved intestinal functioning, inhibition of pathogens and treatment of diseases such as traveler's diarrhea are among probiotics benefits. While several health ailments such as inflammatory bowel, diabetes, hepatic, neurological, respiratory and cardiovascular diseases and some cancer like colorectal cancer are associated with probiotics imbalances. Probiotics are mainly isolated from the human microbiota pool, feces, breast milk and fermented products. Also, fermented fruits and vegetable described as prebiotics are among sources of probiotics. They are rich in functional antioxidants that synergistically provides health benefits to human. In the present work, fruits and vegetable probiotics, isolation, characterization, health benefits and their application are reviewed. Caracterización, beneficios para la salud y aplicaciones de probióticos de frutas y verduras RESUMEN Los probióticos son microorganismos vivos que brindan beneficios a la salud humana cuando son administrados en la cantidad adecuada. Se trata principalmente bacterias del ácido láctico (LAB) de los géneros Lactobacillus y Bifidobacterium, aunque no se excluye el potencial probiótico de otras bacterias y levaduras. Entre los beneficios ofrecidos por los probióticos pueden mencionarse: modulación del sistema inmunitario, efecto antiinflamatorio, mejor funcionamiento intestinal, inhibición de patógenos y tratamiento de enfermedades, por ejemplo, la diarrea del viajero. Por otra parte, diversas enfermedades, como intestino inflamatorio, diabetes, enfermedades hepáticas, neurológicas, respiratorias y cardiovasculares y algunos tipos de cáncer como el cáncer colorrectal, están asociadas con desequilibrios en los probióticos. Los mismos se aíslan principalmente del conjunto de microbiota humana, heces, leche materna y productos fermentados. Además, entre las fuentes de probióticos se encuentran las frutas y verduras fermentadas descritas como prebióticos. Son ricos en antioxidantes funcionales que proporcionan beneficios para la salud humana de manera sinérgica. En el presente trabajo se revisan los probióticos de frutas y verduras, y se estudia su aislamiento, su caracterización, los beneficios para la salud y su aplicación.

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“…Moreover, yeast species of the genera Saccharomyces and Hanseniaspora have been demonstrated to have the capacity of producing bioethanol when growing in this substrate [19][20][21]. Finally, CAJ has been used to produce probiotic beverages employing lactic acid bacteria [22][23][24][25][26] and alcoholic beverages using the yeasts Saccharomyces cerevisiae and S. bayanus [2,27,28].…”

Section: Introductionmentioning

confidence: 99%

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

et al. 2019

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Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 • C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.

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B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum

Cited by 57 publications

References 47 publications

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Characterization, health benefits and applications of fruits and vegetable probiotics

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

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