Effect of Purified Oat β‐Glucan on Fermentation of Set‐Style Yogurt Mix*

Abstract

Yogurt is known for its beneficial effects on human health and nutrition. Yogurt production and consumption is increasing in the United States every year. However, it is lacking in β-glucans, which are recognized for their nutritional importance as functional bioactive ingredients. The main objective was to develop and characterize low-fat yogurts with added β-glucan. This research demonstrated that β-glucan could be added to yogurt up to 0.3%, which meets the nutrient guidelines for added nutritional benefits, without affecting the characteristics of yogurt significantly. This study will benefit the dairy industry by generating new products offering healthy alternatives.

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

“…Beta-glucan has also been found to aid in enhancing the human immune system's response to bacterial infection (Coman et al, 2013). Studies which tested fermented dairy products containing oat flour mainly found that the beta-glucan increased the microbial count of different Lactobacillus probiotic strains (Angelov et al, 2006;Coman et al, 2013;Gokavi et al, 2005;Kedia et al, 2008;Lazaridou et al, 2014;Luana et al, 2014;Singh et al, 2012). …”

“…Recent studies have shown interest in using cereal or pseudocereal grains as a prebiotic due to their carbohydrate and nutritional value (Blandino, Al-Aseeri, Pandiella, Cantero, & Webb, 2003;Charalampopoulos, Pandiella, & Webb, 2003;Espirito-Santo et al, 2014;Gokavi, Zhang, Huang, Zhao, & Guo, 2005;Helland, Wicklund, & Narvhus, 2004;Kabeir, Abd-Aziz, Muhammad, Shuhaimi, & Yazid, 2005;Lazaridou, Serafeimidou, Biliaderis, Moschakis, & Tzanetakis, 2014;Rosburg, Boylston, & White, 2010;Saman, Fuciños, Vázquez, & Pandiella, 2009). The literature shows fermented dairy or cereal-based products such as yogurts, porridges, and gruel, being produced and inoculated with various probiotics to be tested for treating specific diseases, aside from having general health benefits (Agil et al, 2013;Angelov, Gotcheva, Kuncheva, & Hristozova, 2006;Bianchi, Rossi, Gomes, & Sivieri, 2015;Casarotti, Carneiro, & Penna, 2014;Charalampopoulos et al, 2003;Coman et al, 2013;Espirito-Santo et al, 2014;Helland et al, 2004;Kabeir et al, 2005;Kedia, Vázquez, & Pandiella, 2008;Lazaridou et al, 2014;Luana et al, 2014;Rosburg et al, 2010;Saman et al, 2009;Singh, Kim, & Liu, 2012). These studies yielded mostly significant results for microbial growth but more research is needed to test other probiotic strains and alternate dairy products such as milk.…”

Molecular cloning and characterization of a novel glucansucrase from Leuconostoc mesenteroides subsp. mesenteroides LM34

“…Key features of dextrans for positive impact on sourdough bread quality appear to be a low degree of branching and a high molecular weight [31]. Singh et al [32] studied the effects of β-glucan on yogurt. Yogurt is known for its beneficial effects on human health and nutrition.…”

β-Glucans and Probiotics

“…Additionally, symbiotic mixtures of oat β-glucans and Bifidobacterium longum, Lactobacillus plantarum, or Lactobacillus paracasei have been shown to prolong the viability of these microorganisms within food matrices, such as yogurt and fermented skimmed milk (Rosburg et al, 2010;Kiliç and Akpinar, 2013;Lazaridou et al, 2014). Beside the prebiotic purpose, the addition of prebiotic compounds to food matrix could ameliorate functional, technological and organoleptic properties of food (Singh et al, 2012), albeit it remains necessary to individuate the most perform-ant synbiotic formulation (Vasiljevic et al, 2007;Zhao and Cheung, 2011;Hughes et al, 2008;Angelov et al, 2006;Kalpa and Preetha, 2016). Oat β-lucans were found to promote the viability of lactobacilli used for yogurt production and to have positive effects in terms of lactic acid content and pH reduction (Kilic and Kankaya, 2016).…”