<i>In vitro</i> fermentation of oat <i>β</i>‐glucan and hydrolysates by fecal microbiota and selected probiotic strains

Dong, Jun; Yu, Xiao; Dong, Lianger; Shen, Ruiling

doi:10.1002/jsfa.8292

Cited by 43 publications

(27 citation statements)

References 27 publications

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“…Their dietary fibers, specifically soluble fibers

-glucans found in the endosperm cell walls, are considered prebiotics. They serve as feed for the intestinal microflora, promoting bacterial growth during fermentation [ 31 ].

-glucans also contribute to a regulation of satiety levels [ 32 ] and act as thickening agents, increasing product viscosity [ 33 ] and avoiding the addition of other functional ingredients or stabilizers [ 34 ].…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

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“…Their dietary fibers, specifically soluble fibers

-glucans found in the endosperm cell walls, are considered prebiotics. They serve as feed for the intestinal microflora, promoting bacterial growth during fermentation [ 31 ].

Section: Introductionmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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“…Because of the practical, economic, and ethical limitations of in vivo intervention trials, in vitro colonic fermentation simulation with digestion models is considered to be a good approach for studying the metabolism and bioavailability of foods rich in polyphenols. Several in vitro digestion models combined with simulated intestinal fermentation models using human or mouse fecal inoculation have been used as valuable alternatives to in vivo studies [ 19 , 29 , 30 , 31 ]. However, since in vitro simulations cannot be exactly the same as in vivo conditions, verification through animal and/or human studies remains imperative.…”

Section: Discussionmentioning

confidence: 99%

Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro

Jing

Chen

et al. 2020

Nutrients

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The beneficial effects of ginger polyphenols have been extensively reported. However, their metabolic characteristics and health effects on gut microbiota are poor understood. The purpose of this study was to investigate the digestion stability of ginger polyphenols and their prebiotic effects on gut microbiota by simulating digestion and fermentation in vitro. Following simulated digestion in vitro, 85% of the polyphenols were still detectable, and the main polyphenol constituents identified in ginger extract are 6-, 8-, and 10-gingerols and 6-shogaol in the digestive fluids. After batch fermentation, the changes in microbial populations were measured by 16S rRNA gene Illumina MiSeq sequencing. In mixed-culture fermentation with fecal inoculate, digested ginger extract (GE) significantly modulated the fecal microbiota structure and promoted the growth of some beneficial bacterial populations, such as Bifidobacterium and Enterococcus. Furthermore, incubation with GE could elevate the levels of short-chain fatty acids (SCFAs) accompanied by a decrease in the pH value. Additionally, the quantitative PCR results showed that 6-gingerol (6G), as the main polyphenol in GE, increased the abundance of Bifidobacterium significantly. Therefore, 6G is expected to be a potential prebiotic that improves human health by promoting gut health.

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“…It is because fermentation in pure bacterial culture does not consider the interactions between microbes. For example, although strain specific, the in vitro fermentation of oat β-1,3-1,4-glucan and its hydrolyzed fragments with pure probiotic culture Lactobacillus helveticus , Lactobacillus rhamnosus and Bifidobacterium longum showed that growth and total SCFAs production was highest with glucose, followed by hydrolyzed derivative and then the original oat β-glucan [23]. Important elements of research in microbial community ecology include the analysis of functional pathways for nutrient resource and energy flows, mechanistic understanding of interactions between microbial populations and their environment, and the emergent properties of the complex community [24].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Infant Faecal Fermentation of Low Viscosity Barley β-Glucan and Its Acid Hydrolyzed Derivatives: Evaluation of Their Potential as Novel Prebiotics

Lam

et al. 2019

Molecules

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Barley contains high level of β-1,3-1,4-glucans (BBGs) which can be fermented by microbes and are a potential prebiotic. In the present study, native BBG with low viscosity and a MW of 319 kDa was depolymerized by acid hydrolysis to produce a series of four structurally characterized fragments with MWs ranging from 6–104 kDa. In vitro fermentation of these BBG samples by infant faecal microbiome was evaluated using a validated deep-well plate protocol as parallel miniature bioreactors. Microbial taxa were identified using 16S amplicon sequencing after 40 h of anaerobic fermentation. Bioinformatics analysis including diversity indexes, predicted metagenomic KEGG functions and predicted phenotypes were performed on the sequenced data. Short chain fatty acids and dissolved ammonia were quantified and the SCFAs/NH3 ratio was used to evaluate the eubiosis/dysbiosis potential. Correlation analysis showed that most of the parameters investigated showed a parabolic function instead of a monotonous function with the BBG samples having different MWs. Among the five BBGs, it was concluded that BBG with an intermediate MW of 28 kDa is the most promising candidate to be developed as a novel prebiotic.

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In vitro fermentation of oat β‐glucan and hydrolysates by fecal microbiota and selected probiotic strains

Abstract: The results of the present study indicate that oat β-glucan hydrolysates could serve as a more promising material for developing novel symbiotic foods. © 2017 Society of Chemical Industry.

Cited by 43 publications

References 27 publications

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro

In Vitro Infant Faecal Fermentation of Low Viscosity Barley β-Glucan and Its Acid Hydrolyzed Derivatives: Evaluation of Their Potential as Novel Prebiotics

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