Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Abstract

The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 2(2) design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices.

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

“…According to Bedani et al (2013), the study of the tolerance of gastrointestinal conditions, conducted with probiotic bacteria incorporated in the final product, appears to be useful in selecting a suitable food matrix that contributes to the survival of the probiotic in the gastrointestinal tract. Consequently, to evaluate the behaviour of the associated culture in food, it was decided to develop a dessert with aerated soy, considered to be a semisolid matrix with 5.5, 3.7 and 2.5% in protein, fat and dietary fibre (results not shown) levels, respectively.…”

Sensory, Microbial, Texture and Nutritional Evaluation of Okara Supplemented Probiotic Dhokla

“…Several studies have shown that soy products may be good vehicles for probiotic microorganisms (Bedani et al, 2013;Champagne et al, 2009). The presence of probiotics in commercial food products has been claimed for certain health benefits.…”

Linex forte in the prevention and treatment of gastrointestinal diseases

“…В других экспериментах показана высокая устойчивость обоих штаммов к воздействию желчи [22,23]. Уси-лению выживаемости пробиотических бактерий в ЖКТ могут способствовать также вспомогательные вещества препарата (инулин и олигосахариды), защищающие пробиотики от влия-ния пищеварительных соков [24][25][26][27]. Последние также усилива-ют рост и метаболическую активность бифидобактерий и лакто-бацилл [28].…”