Production and assessment of novel probiotic fermented oat flour enriched with isoflavones

Duru, Kingsley C.; Kovaleva, Elena G.; Данилова, И. Г.; Белоусова, Анна В.

doi:10.1016/j.lwt.2019.04.102

Cited by 20 publications

(12 citation statements)

References 31 publications

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“…Another type of flavonoids, isoflavones are commonly referred to as phytoestrogens due to their considerable estrogen activity. They are characterized by the fusion of their ring B with the C 3 position of the ring C [21,[28][29][30]. They are an important group in a variety of fields, such as medicine, cosmetics, and nutrition.…”

Section: Isoflavonesmentioning

confidence: 99%

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Conventional and Emerging Extraction Processes of Flavonoids

et al. 2020

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Flavonoids are a group of plant constituents called phenolic compounds and correspond to the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and beverages such as wine and beer. Over 7000 flavonoids have been identified and they have been considered substances with a beneficial action on human health, particularly of multiple positive effects because of their antioxidant and free radical scavenging action. Although several studies indicate that some flavonoids have provident actions, they occur only at high doses, confirming in most investigations the existence of anti-inflammatory effects, antiviral or anti-allergic, and their protective role against cardiovascular disease, cancer, and various pathologies. Flavonoids are generally removed by chemical methods using solvents and traditional processes, which besides being expensive, involve long periods of time and affect the bioactivity of such compounds. Recently, efforts to develop biotechnological strategies to reduce or eliminate the use of toxic solvents have been reported, reducing processing time and maintaining the bioactivity of the compounds. In this paper, we review, analyze, and discuss methodologies for biotechnological recovery/extraction of flavonoids from agro-industrial residues, describing the advances and challenges in the topic.

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Section: Isoflavonesmentioning

confidence: 99%

“…The control of diseases such as diabetes, osteoporosis, and breast cancer has also been reported to be associated with the consumption of food rich in isoflavones [28,30,31]. In addition, even for prostate cancer isoflavones have shown their chemical-prevention effect [29].…”

Section: Human Health and Biological Propertiesmentioning

confidence: 99%

Conventional and Emerging Extraction Processes of Flavonoids

et al. 2020

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“…It has been shown that oats can promote the growth of lactic acid bacteria ( Herrera-Ponce et al, 2014 ; Wu et al, 2018 ). In addition, there are reports of the optimization of the total phenolic content and antioxidant capacity in oats by fermentation using yeast or bacteria ( Duru et al, 2019 ; Bei et al, 2020 ). Unfortunately, most studies did not achieve improvements in both probiotic and bioactive properties ( Duru et al, 2019 ) or only focused on one aspect ( Hole et al, 2012 ; Călinoiu et al, 2019 ; Bei et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties

Chen

Schlundt

et al. 2020

Front. Microbiol.

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Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.

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“…Lactobacillus plantarum, Torulaspora delbrueckii, Lactobacillus acidophilus 10 7 cfu/mL [92] Fermented oat flour Streptococcus thermophilus TH-4, Lactobacillus acidophilus LA-5 10 6 cfu/g [93] Fermented oat flour beverage Lactobacillus plantarum 10 14 cfu/mL [94] Legume sprouts Lactobacilllus plantarum 299V 10 9 cfu/mL [95] maize-based substrate…”

Section: Cereal Probiotic Product Probiotic Strains Viable Cell Countmentioning

confidence: 99%

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2020

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Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

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Production and assessment of novel probiotic fermented oat flour enriched with isoflavones

Cited by 20 publications

References 31 publications

Conventional and Emerging Extraction Processes of Flavonoids

Conventional and Emerging Extraction Processes of Flavonoids

Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

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