Effects of β‐Glucan Addition to a Probiotic Containing Yogurt

Abstract

This study investigated the effects of addition of beta-glucan from 2 different cereal sources (oat and barley) on growth and metabolic activity of Bifidobacterium animalis ssp. lactis (Bb-12) as determined by plating on a selective medium in yogurt during prolonged cold storage. These yogurt batches were compared to unsupplemented and inulin supplemented controls. All batches were also assessed for syneresis. Oat beta-glucan addition resulted in improved probiotic viability and stability comparable to that of inulin. It also enhanced lactic and propionic acid production. The barley beta-glucan addition suppressed proteolytic activity more than that from oat. These improvements were hindered by greater syneresis caused likely by thermodynamic incompatibility. Small amplitude oscillatory measurements of acidified model mixture of beta-glucan/skim milk solids showed formation of casein gel within the beta-glucan network. Binary mixtures of beta-glucan and skim milk solids had apparent pseudoplastic and non-Newtonian behavior governed mainly by beta-glucan contribution. Above critical concentrations, the mixtures underwent phase separation with the lower phase rich in protein. The phase diagram also showed that the addition of beta-glucan may be possible at or below 0.24 w/w%.

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

“…Results demonstrated that Bifidobacterium growth and viability were greatly enhanced by β-glucan supplementation, and B, BB and OB yogurts found to contain sufficient levels of probiotic bacteria to obtain the desired therapeutic impact after 28 days of storage; with final counts of 7.53, 7.76 and 7.47 log 10 cfu g -1 , respectively. These results were in agreement with Vasiljevic et al [31], Rosburg et al [33], and Elsanhoty et al [45], who reported an increase in probiotic bacteria growth in yogurts supplemented with β-glucan. The highest viable numbers of B. bifidum were observed in the yogurt made with barleybased β-glucan (BB) (Fig.…”

“…β-glucans decrease, absorption and reabsorption of cholesterol and bile acids, delay digestion of lipids and glucose, lower the glycemic response and decreas the risk of heart disease [28]- [30]. The use of β-glucan on the properties of yogurt have been demonstrated by Vasiljevic et al [31]; Sahan et al [32]; Rosburg et al [33]; in dairy gels by Sharafbafi [34] and cheese by Konuklar et al [35] and Volikakis et al [36].…”

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

“…Current research concluded that barley extracts have a positive effect on the viability of various Lactobacillus strains in fermented cereal-based probiotic beverages (Charalampopoulos et al, 2003;Kocková, Dilongová, Hybenová, & Valík, 2013;Lazaridou et al, 2014;Rathore, Salmerón, & Pandiella, 2012). Interestingly, Kocková et al (2013) found that barley flour produced the highest probiotic culture density for L. rhamnosus GG when compared to other cereal-grain flours while Vasiljevic, Kealy and Mishra (2007) obtained no measurable effects from barley flour on a Bifidobacterium probiotic strain.…”

Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

“…On the other hand, in a work by Vitaglione et al [2010], eating midmorning barley β-D-glucan-enriched snacks did not modify food intake in the short term. Furthermore, β-D-glucans have antibacterial activity [Yun et al, 2003] and functions improving probiotic viability in yogurts [Vasiljevic et al, 2007]. This polysaccharide is also described as an agent to prevent colonic diseases, ulcerative colitis, and colon cancer [Nilsson et al, 2008].…”