Abstract
β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of Lactobacillus rhamnosus GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of Lb. rhamnosus GG in milk fermentation.
Highlights
In order to select the fraction of the highest releasing concentration of the β-glucan, the extraction was carried out on each of them according to methods: (1) solubilization (M1) [27]
Response surface for L. rhamnosus GG derived from the central composite design is to obtain the best probiotic growth and free amino groups production, it is necessary to combine prebiotic and inoculum concentrations
This study marks the first report on the effect of β-glucan on growth and free amino groups production by L. rhamnosus GG during a milk fermentation process
Summary
Oats (Avena sativa L.) are a cereal whose whole grain has a high content of soluble dietary fiber, where β-glucan is included. It is a linear polymer of glucose units linked by glucosidic bonds β-(1 → 3) and β-(1 → 4), which is located mainly in the cell walls of the endosperm of the oat grain [1]. Β-glucan concentration in the oat grain can vary from 1.8%
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