Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Ogunremi, Omotade R.; Sanni, A.I.; Agrawal, Ranjan

doi:10.1016/j.jff.2015.06.031

Cited by 20 publications

(12 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These findings are consistent with the recent literature, which reported that yeasts play an important role in increasing the polyphenol content of cereal products by releasing bound and conjugated phenolic acids to their free form after cell wall degradation process 42 . The analysis of the single phenolic acids carried out on wholegrain doughs showed that all the selected yeasts significantly increased the soluble, free and conjugated forms of phenolic acids.…”

Section: Discussionsupporting

confidence: 93%

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Palla

Blandino

Grassi

et al. 2020

Sci Rep

View full text Add to dashboard Cite

The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized for their phytase and antioxidant activities. The molecular characterization at strain level of the best 39 performing isolates showed that they did not derive from cross contamination by baker's yeast. Afterwards, the 39 isolates were in vivo analyzed for their leavening ability, phytase activity and polyphenols content using five different wholegrain flours, obtained from conventional and pigmented common wheat, emmer and hullless barley. Combining these findings, through multivariate permutation analysis, we identified the 2 best performing strains, which resulted diverse for each flour. Doughs singly inoculated with the selected strains were further analyzed for their antioxidant capacity, phenolic acids, xanthophylls and anthocyanins content. All the selected yeasts significantly increased the total antioxidant activity, the soluble, free and conjugated, forms of phenolic acids and anthocyanins of fermented doughs. This study revealed the importance of a specific selection of yeast strains for wholegrain flours obtained from different cereals or cultivars, in order to enhance the pro-technological, nutritional and nutraceutical traits of fermented doughs. Fermentation is one of the oldest methods used by humans since ancient times for preserving foods and improving their organoleptic properties. More than 5,000 fermented foods and beverages are produced all over the world, from wine, beer and vinegar to cheese, yogurt, sourdough bread, olives, sausages, kimchi and miso 1. Fermentation consists of the biochemical modification of raw materials, promoted by a complex and stable consortium of microorganisms, which mainly transform sugars into simple acids, alcohols and carbon dioxide, improving flavor, texture and aroma, and prolonging the shelf-life of the fermented products 2. During fermentation, a wide range of secondary metabolites, including vitamins, polyols, antioxidants and bioactive compounds are also produced by microbial communities, enhancing the nutritional and nutraceutical values of the final products 3. Among fermented foods, sourdough bread is one of the most important baked goods derived from cereal fermentation 4. The estimated annual pro capita intake of bread in European countries is reported to range from 46 (Sweden, Great Britain, Finland and Austria) to 100 kg (Greece, Portugal, Spain and Italy) 5 , and about 30 to 50% of bread is manufactured using sourdough 6. Sourdough is a mixture of cereal flour and water, fermented by a complex biological ecosystem, consisting of lactic acid bacteria (LAB) and yeasts which interact with each other, often establishing stable associations and contributing to the beneficial properties of sourdough breads 7. Each sourdough harbors different LAB and yeast communities, whose diversity depends on the type o...

show abstract

Section: Discussionsupporting

confidence: 93%

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Palla

Blandino

Grassi

et al. 2020

Sci Rep

View full text Add to dashboard Cite

show abstract

“…However, the body weights of the rats treated with the yogurt were significantly higher than those of the control, due to the ingestion of yogurt, resulting in a decrease in food intake and an increase in body weight. The results were in agreement with the results obtained by Abd El-Gawad et al [6]; Al-Sheraji et al [40]; Mahrous et al [25], and Ogunremi et al [41].…”

Section: Body Weight and Food Intakesupporting

confidence: 93%

Hypocholesterolaemic effect of probiotic yogurt enriched with barley β-glucan in rats fed on a high-cholesterol diet

Ahmed

Elsanhoty

Al-Saman

et al. 2017

MNM

View full text Add to dashboard Cite

BACKGROUND: Barley, which is rich in ␤-glucans, is known to exhibit hypocholesterolemic effect. OBJECTIVE: The study aimed to investigate the hypocholesterolemic effect of yogurt containing barley ␤-glucan (BBG) and probiotic bacteria in rats fed on a cholesterol-enriched diet. METHODS: The methodology was based on adding of 0.75% BBG to skim milk (SM) powder. Four treatments of yogurt were formulated, wherein the first treatment was produced from SM without the addition of BBG and fermented by yogurts starter (YS). The second treatment was produced from SM with the addition of 0.75% BBG, and fermented by YS. The third treatment was produced from SM without the addition of 0.75% BBG, and fermented by Bifidobacterium lactis plus Lactobacillus acidophilus. The fourth treatment was produced from SM with addition of 0.75% BBG, and fermented by Bifidobacterium lactis plus Lactobacillus acidophilus. All formulations were evaluated for their effect on plasma lipids, liver lipids, lipid peroxidation, and the fecal excretion of bile acids in rats. RESULTS: The results indicated that yogurt containing probiotic bacteria and BBG was more effective in lowering of plasma and liver cholesterol levels than other treatments. The fecal excretions of bile acids and lipid peroxidation were markedly promoted in yogurt formulated with BBG and probiotic bacteria compared with the positive control group. The results showed an inverse relationship between the fecal excretions of bile acids and the levels of total cholesterol in the plasma from rats fed on a high-cholesterol diet.

show abstract

“…10 Following a study about the effects of cereal-mix fermented with probiotic on high cholesterol fed rats; Ogunremi et al, 31 showed that cereal-based functional food positively inuenced serum lipid levels but clearly increased the plasma glucose level. In fact, signicant increases in the plasma glucose content were recorded with an increasing supplementation of Table 6 Effect of experimental diets on some kidney function parameters in different rat groups a Control: normal rats; Chol: rats which were fed a cholesterol-rich diet for 1 month; Und: hypercholesterolemic rats given undigested muscle for 1 month; MH: hypercholesterolemic rats given muscle hydrolysate for 1 month.…”

Section: Evaluation Of Hypoglycemic Effectsmentioning

confidence: 99%

Protective effects of thornback ray muscle protein hydrolysate against dyslipidemia, oxidative stress and reduced fertility induced by high cholesterol diet in adult male rats

et al. 2018

View full text Add to dashboard Cite

a Enzymatic thornback ray (Raja clavata) muscle hydrolysates have been shown to have antioxidant and antihypertensive activities in vitro. The Neutrase hydrolysate exhibited the highest activities, so it was investigated along with the undigested muscle to test their hypolipidemic, antioxidative and fertility effects in rats fed with a high-cholesterol diet (HCD). Animals were allocated into four groups of 5 rats each: a normal diet group (control), a HCD group, and two groups of HCD with a daily dose of undigested muscle (Und) or the hydrolysate (MH) at 0.7 g kg À1 of body weight. All animals received their respective treatments daily for 1 month. After the treatment period, serum lipid profiles, the activities of alanine aminotransferase and aspartate aminotransferase, the level of malonaldehyde, the activities of antioxidant enzymes (catalase and glutathione peroxidase) in the liver and sperm fertility parameters (in the epididymis and testis) were determined. Compared with those fed a standard diet, HCD induced dyslipidemia and oxidative stress, and decreased numerous reproductive parameters (mobility, count and viability). Interestingly, supplementing the HCD with thornback ray proteins attenuated all these anomalies, especially in the case where they were hydrolysed. These observations suggested that these proteins might contain bioactive peptides that possess hypocholesterolemic and antioxidant activities that ameliorate sperm damage.

show abstract

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Cited by 20 publications

References 38 publications

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Hypocholesterolaemic effect of probiotic yogurt enriched with barley β-glucan in rats fed on a high-cholesterol diet

Protective effects of thornback ray muscle protein hydrolysate against dyslipidemia, oxidative stress and reduced fertility induced by high cholesterol diet in adult male rats

Contact Info

Product

Resources

About