Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation

Abstract

This is the first study that evaluates the effect of supplementation with Moringa leaves powder (MLP) as a source of prebiotics to produce healthier fermented oat products. MLP at the levels of 0.25 and 0.50% (w/w) were used as an additional prebiotic source to improve the oat fermentation by Lactobacillus plantaram ATCC 14,917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11,102. The results indicated that supplementation of fermented oat products with MLP at bath levels enhanced the antioxidant activity and phytate degradation and increased the contents of total phenolics and water extractable arabinoxylan. Interestingly, fermented oat products supplemented with the higher level of MLP presented higher cholesterol lowering effect and reduced the coliform group counts of experimental rat feces. Supplementation with MLP improved the healthy benefits of oat products fermented by selected probiotic bacteria and may have a potential role as effective vehicles for probiotics and control of hypercholesterolemia disease in the future.