Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection

Agil, Rania; Gaget, Aline; Gliwa, Julia; Avis, Tyler J.; Willmore, William G.; Hosseinian, Farah

doi:10.1016/j.lwt.2012.07.032

Cited by 64 publications

(44 citation statements)

References 25 publications

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“…Milk supplemented with lentil flour increased the microbial count of L. rhamnosus AD 200 to over 1x10 8 CFU/mL over a 28-day storage period (Agil et al, 2013;Zare et al, 2011Zare et al, , 2012. The results of Zare et al (2011Zare et al ( , 2012 contradicts our study in which the lentil flour probiotic milk significantly decreased over time; however, the lentil milk in our study was at a level of 1.1x10 8 CFU/mL by the end of the storage period.…”

Section: Discussioncontrasting

confidence: 95%

“…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.…”

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

“…Associated health benefits include lowering the risk of diabetes, colon cancer, and cardiovascular disease (Agil et al, 2013). Research so far has found that milk supplemented with lentil flour increased the microbial count of yogurt starter cultures and the strain L. rhamnosus AD 200, compared to controls (Agil et al, 2013;Zare, Champagne, Simpson, Orsat, & Boye, 2011;Zare et al, 2012). …”

Section: Lentilmentioning

confidence: 99%

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

Maselli¹,

Hekmat²

2016

JFR

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Probiotic products containing Lactobacillus rhamnosus GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of L. rhamnosus GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of L. rhamnosus GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (10 8 CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.

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Section: Discussioncontrasting

confidence: 95%

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

Section: Lentilmentioning

confidence: 99%

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

Maselli¹,

Hekmat²

2016

JFR

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“…Error bars on each data point show ± SD High antioxidant activity of flaxseed mucilage measured in this study could provide additional benefit in kefir along with prebiotic functionality of these natural bioactive compounds. Similar dual functionality has also been suggested for triticale bran and green lentil using yogurt as a food model system (Agil & Hosseinian, 2012;Agil et al, 2013). However, under similar experimental condition, prebiotic activity of flaxseed mucilage showed a more pronounced effect on bacteria viability; above 9 cfu/mL total bacteria counts in yogurt drink with flaxseed mucilage compared to 8.2 and 8.3 cfu/mL for yogurt containing green lentil and triticale bran on day 28, respectively.…”

Section: β-Carotene Assaysupporting

confidence: 70%

Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity

HadiNezhad¹,

Duc²,

Han³

et al. 2013

JFR

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This study investigated the capability and efficiency of flaxseed soluble dietary fibre /mucilage to enhance bacterial survival and growth in kefir as well as the antioxidant activity of the mucilage. Crude flaxseed mucilage was extracted using a microwave method, followed by enzymatic and dialysis treatments to obtain pure mucilage. The antioxidant activities of the pure and crude mucilage were measured using different assays. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, supplemented with probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) and pure or crude flaxseed mucilage during 28 cold storage periodat 4 ºC. The results showed that for all kefir samples, the total bacteria counts were above7.9 log cfu/mL at the end of cold storage period. However, kefir samples supplemented with pure flaxseed mucilage enhanced significantly (P < 0.05) higher viability of bacteria (9.5 log cfu/mL) and acidity (0.78% TTA). An overall pH decline of 0.2 was observed during cold storage period. The total phenolic content (TPC) in crude mucilage was significantly (P < 0.05) higher than pure mucilage (10.5 ± 0.2 and 5.7 ± 0.1 mg Gallic acid equivalent /g flaxseed, respectively). The mucilage from crude flaxseed exhibited strong antioxidant activity; Oxygen Radical Absorbance Capacity (ORAC) value of 51.2 ± 3.3 μmol Trolox equivalent /g, 53.7 ± 2.8% discoloration for 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 68.3 ± 9.2% β-Carotene bleaching which was well in agreement with high TPC. This study demonstrated that flaxseed mucilage acts as a good source of prebiotic, enhancing lactic acid bacteria growth in kefir model in addition of their high antioxidant beneficiary.

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“…We have previously shown that the traditional faba bean (whole seeds and cotyledons) from the Mediterranean dry arid regions exerts high antioxidant activity and can therefore be used as a functional food ingredient (Boudjou, Oomah, Zaidi, & Hosseinian, 2013). This study aimed at evaluating faba bean supplementation modeled on our green lentil investigation in yogurt (Agil et al, 2013) during storage of kefir with and without probiotic supplementation. Kefir was used as a dairy "old format" probiotic product combined with faba bean (prebiotic) reflecting the complementary nature of diverse bioavailable protein sources that can be adapted to suit the tastes of new geographic markets.…”

Section: Introductionmentioning

confidence: 99%

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Boudjou¹,

Zaïdi²,

Hosseinian³

et al. 2014

JFR

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Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (Lactobacillus acidophilus and Bifidobacterium lactis) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (Lb. acidophilus and B. lactis), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.

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Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection

Cited by 64 publications

References 25 publications

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

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

Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

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