Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion.

Michał Świeca,Monika Kordowska-Wiater,Monika Pytka,Urszula Gawlik-Dziki,Urszula Złotek,Barbara Baraniak,Justyna Bochnak,Luca Cocolin

doi:10.1371/journal.pone.0207793

Michał Świeca, Monika Kordowska-Wiater + Show 6 more

Open Access

https://doi.org/10.1371/journal.pone.0207793

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Journal: PloS one	Publication Date: Nov 21, 2018
Citations: 19	License type: CC BY 4.0

Affiliation: University of Life Sciences in Lublin

Abstract

Probiotics improve consumers' health and additionally may positively influence the microbiological and organoleptic quality of food. In the study, legume sprouts were inoculated with Lactobacilllus plantarum 299V to produce a new functional product ensuring the growth and survival of the probiotic and high microbiological quality of the final product. Legume sprouts, which are an excellent source of nutrients, were proposed as alternative carriers for the probiotic. The key factors influencing the production of probiotic-rich sprouts include the temperature (25°C) of sprouting and methods of inoculation (soaking seeds in a suspension of probiotics). Compared to the control sprouts, the sprouts enriched with the probiotic were characterized by lower mesophilic bacterial counts. In the case of fresh and stored probiotic-rich sprouts, lactic acid bacteria (LAB) accounted for a majority of total microorganisms. The Lb. plantarum population was also stable during the cold storage. The high count of LAB observed in the digest confirmed the fact that the studied sprouts are effective carriers for probiotics and ensure their survival in the harmful conditions of the digestive tract in an in vitro model. Enrichment of legume sprouts with probiotics is a successful attempt and yields products for a new branch of functional foods.

Highlights

Probiotics are “live strains of strictly selected microorganisms which, when administered in adequate amounts, confer a health benefit on the host” [1], [2]
Legume sprouts enriched with Lactobacillus plantarum – A new functional food positive effects on human health
Legume sprouts enriched with Lactobacillus plantarum – A new functional food concentration was estimated by optical density (OD) analysis at 600 nm using a spectrophotometer Smart Spec Plus (Bio-Rad, USA)

Summary

Introduction

Probiotics are “live strains of strictly selected microorganisms which, when administered in adequate amounts, confer a health benefit on the host” [1], [2]. Lactobacillus plantarum is found in a variety of ecological niches, ranging from vegetables and fermented food (e.g. vegetables, cheeses, meat) to the human gastrointestinal tract [3], [4]. Legume sprouts enriched with Lactobacillus plantarum – A new functional food positive effects on human health. The effectiveness of Lb. plantarum 299V for treatment of gastrointestinal diseases (e.g., inflammatory bowel disease, diarrheas), allergic diseases (e.g., atopic dermatitis), obesity, insulin resistance syndrome, type 2 diabetes, and nonalcoholic fatty liver disease has been confirmed by many clinical studies [5], [6], [7]. Probiotic strains of Lb. plantarum are responsible for immunomodulation (increasing human immunity), and can be used as a prophylactic agent and/or cure for autoimmune disorders, inflammation, and different types of cancers and side effects associated with cancer [8], [9]

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