In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential
Abstract
:1. Introduction
2. Results
2.1. Production of Cereal-Based Fermented Foods
2.2. Formulation of Probiotic Cereal-Based Fermented Substrates
2.3. Prebiotic Potential of the P. parvulus 2.6 β-Glucans in Probiotic Cereal-Based Fermented Products
2.4. Tolerance to Simulated Gastrointestinal Conditions Using Cereal Based Fermented Products as Carrier Matrix
3. Discussion
4. Materials and Methods
4.1. Microbial Strains and Growth Conditions
4.2. Fermented Cereal-Based Foods
4.3. Inhibition Assay of the Barley Matrix
4.4. Viscosity of Cereal-Based Products Fermented by P. parvulus 2.6
4.5. Quantification of the β-Glucan Produced by the P. parvulus 2.6 Strain
4.6. Formulation of Probiotic Cereal-Based Fermented Foods
4.7. Prebiotic Potential of Bacterial β-Glucans in Cereal-Based Fermented Foods
4.8. Tolerance to Gastrointestinal Conditions Using Cereal-Based Fermented Products as Carrier Matrix
4.9. Statistical Analysis
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
Abbreviations
EPS | Exopolysaccharides |
LAB | Lactic acid bacteria |
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Time (h) | Oat | Rice | Barley |
---|---|---|---|
16 | 109 ± 17.9 | 34.2 ± 13.5 | 22.8 ± 2.8 |
24 | 139.7 ± 40.8 | 58.8 ± 14.0 | 21.3 ± 2.0 |
40 | 341.7 ± 44.2 | 129.6 ± 31.0 | 26.7 ± 9.8 |
64 | 659.4 ± 45.1 | 164.7 ± 52.3 | 24.9 ± 5.3 |
Strain | Oat | Rice |
---|---|---|
P. parvulus 2.6 | 5407 ± 21 | 4187 ± 108 |
P. parvulus 2.6NR | 1810 ± 248 | 3523 ± 297 |
Ratio | 2.99 | 1.19 |
Time (h) | Oat | Rice |
---|---|---|
0 | 422.7 ± 16 | 81.6 ± 5.7 |
120 | 437.5 ± 40.8 | 96.4 ± 27.7 |
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Pérez-Ramos, A.; Mohedano, M.L.; López, P.; Spano, G.; Fiocco, D.; Russo, P.; Capozzi, V. In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential. Int. J. Mol. Sci. 2017, 18, 1588. https://doi.org/10.3390/ijms18071588
Pérez-Ramos A, Mohedano ML, López P, Spano G, Fiocco D, Russo P, Capozzi V. In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential. International Journal of Molecular Sciences. 2017; 18(7):1588. https://doi.org/10.3390/ijms18071588
Chicago/Turabian StylePérez-Ramos, Adrián, María Luz Mohedano, Paloma López, Giuseppe Spano, Daniela Fiocco, Pasquale Russo, and Vittorio Capozzi. 2017. "In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential" International Journal of Molecular Sciences 18, no. 7: 1588. https://doi.org/10.3390/ijms18071588