Abstract
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.
Highlights
Probiotics can impart a range of beneficial effects including improving digestion, strengthening the immune system, and modifying the gut microbiome
In this study, we aim to evaluate if the viability of L. fermentum PC1 during in vitro digestion and storage could be improved through the use of oats and honey as a delivery matrix fermented with L. fermentum PC1, and if such fermentation could enhance and maintain the bioactive ingredients in the end product
Whole grain oat flour was used as a delivery vehicle for L. fermentum PC1 by fermenting 10% oat flour supplemented with 3% honey in distilled water with no additional ingredients
Summary
Probiotics can impart a range of beneficial effects including improving digestion, strengthening the immune system, and modifying the gut microbiome. It is recognized that the probiotic needs to be viable for maximum benefit, and it is generally accepted that the finished product should contain at least 106–107 viable cells per ml (CFU per ml; Shori, 2015). There has been an increasing interest in improving the survival of probiotics in the finished product, during storage and when consumed and exposed to digestive tract conditions. There is an increasing demand for non-dairy probiotic foods because of the rise in lactose intolerance, milk allergy, and an interest in low cholesterol content products (Gupta and Abu-Ghannam, 2012). Probiotic fermented non-dairy products have the advantage of being lactose free and having a low cholesterol content (Ranadheera et al, 2017). Fruits, and vegetable-based probiotic fermented products have received increasing attention in recent years because they can be alternatives
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