Lactobacillus plantarum strains for multifunctional oat-based foods

Abstract

Fermented oat-based foods offer attractive prospects within the market of non-dairy functional products, since they are suitable substrates for the delivery of probiotic microorganisms, and are significant sources of dietary fiber, both insoluble and soluble such as β-glucan, good quality fat and other phytochemicals important for human health In the present work, whole oat flour was fermented with probiotic Lactobacillus plantarum strains to produce new functional foods with improved nutritional and technological features. Viability of the probiotic and the main technological, physico-chemical, nutritional and sensorial parameters were monitored at 7, 14 and 21 days of cold storage. The microbial survival was higher than 5x10 8 cfu g-1 at the end of the shelf life. After the fermentation step, viscosity was higher in products inoculated with the exopolysaccharide-producing L. plantarum strain Lp90. However, a subsequent viscosity reduction was detected in all the samples throughout the storage period, consistent with the observed concentration decrease of the oat β-glucan. Vitamin B2 content was about twofold higher in products fermented by the riboflavin-overproducing LpB2, and in these samples the riboflavin concentration further increased during cold storage. Highlights  Fermented oat-based foods are suitable substrates for delivery probiotic LAB.  Riboflavin-overproducing LpB2 increased the vitamin B2 content of oat-based products.  EPS-producing Lp90 seems to improve some rheological features.

In vitro fermentation of oat β‐glucan and hydrolysates by fecal microbiota and selected probiotic strains

“…The potential of oat β ‐glucan in maintaining gut homeostasis has been confirmed thoroughly . The findings of the present study showed that oat β ‐glucan had favorable prebiotic effects during in vitro fermentation by fecal microbiota and selected probiotic strains, which was consistent with earlier studies …”

“…9.06 ± 0.06 9.23 ± 0.03 ** 2.0g L that oat -glucan had favorable prebiotic effects during in vitro fermentation by fecal microbiota and selected probiotic strains, which was consistent with earlier studies. 6,19,25 Numerous in vivo and in vitro studies have demonstrated that the prebiotic activity of oat -glucan is related to its molecular weight. However, no convincing conclusions on the optimized range of molecular weight of oat -glucan for probiotic and/or intestinal strains have been made as a result of the discrepant experimental backgrounds.…”

Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

“…bulgaricus and Lactobacillus acidophilus are Gram‐positive thermophilic lactic acid bacteria used as starter cultures for the manufacture of yogurt and other fermented milk products (Behrad and others ; Panesar and others ). Several strains are known to have beneficial effects on human and animal organisms by in that they orient the intestinal microbiotas community and stimulate mucosal defenses against pathogens, thus improving the immune response (Arena and others ; Russo and others ). Furthermore, they are involved in vitamins synthesis, blood cholesterol reduction, and prevention of neoplastic processes (Boylston and others ; Yesillik and others ).…”

Spontaneous Food Fermentations and Potential Risks for Human Health

“…In fact, microorganisms may improve or depreciate (i) the safety of the foodstuffs, modulating the content of biological and chemical contaminants (e.g., [22]); (ii) the palatability and the aroma, releasing volatile organic compounds and influencing the taste and the texture (e.g., [23]); (iii) the nutritional quality, modifying the quantity of macro-and micro-nutrients and their digestibility and bioavailability (e.g., [24]); (iv) the presence (in quality and quantity) of biological and/or chemical entities susceptible to maximize the consumer health (out of the benefits associated to the nutritional contribute) (e.g., [1,25]). Other case studies are reported in Table 2 to better exemplify how microbes can affect the global quality of fermented foods and beverages, encompassing applications such as toxic compound degradation, texturizing properties, bio-fortifications, and addition of functional ingredients [26][27][28][29]. Table 2.…”