Potentially synbiotic fermented beverage with aqueous extracts of quinoa (<i>Chenopodium quinoa</i> Willd) and soy

Bianchi, Fernanda; Rossi, Ea; Gomes, R. G.; Sivieri, Kátia

doi:10.1177/1082013214540672

Cited by 61 publications

(49 citation statements)

References 44 publications

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“…Growth of various Bifidobacterium and Lactobacillus strains in fermented milk with quinoa flour or aqueous extracts of quinoa, respectively, were not found to be significant in past studies (Bianchi et al, 2015;Casarotti et al, 2014). Quinoa did not affect microbial growth or provide protective benefits over a 28-day period (Bianchi et al, 2015;Casarotti et al, 2014) while El-Deeb et al (2014) found that the probiotic bacteria slightly decreased in count after seven days.…”

Section: Discussionmentioning

confidence: 88%

“…Quinoa did not affect microbial growth or provide protective benefits over a 28-day period (Bianchi et al, 2015;Casarotti et al, 2014) while El-Deeb et al (2014) found that the probiotic bacteria slightly decreased in count after seven days. These results coincide with our study which saw a decrease in the microbial vitality after 14 days.…”

Section: Discussionmentioning

confidence: 92%

“…Recent studies have shown interest in using cereal or pseudocereal grains as a prebiotic due to their carbohydrate and nutritional value (Blandino, Al-Aseeri, Pandiella, Cantero, & Webb, 2003;Charalampopoulos, Pandiella, & Webb, 2003;Espirito-Santo et al, 2014;Gokavi, Zhang, Huang, Zhao, & Guo, 2005;Helland, Wicklund, & Narvhus, 2004;Kabeir, Abd-Aziz, Muhammad, Shuhaimi, & Yazid, 2005;Lazaridou, Serafeimidou, Biliaderis, Moschakis, & Tzanetakis, 2014;Rosburg, Boylston, & White, 2010;Saman, Fuciños, Vázquez, & Pandiella, 2009). The literature shows fermented dairy or cereal-based products such as yogurts, porridges, and gruel, being produced and inoculated with various probiotics to be tested for treating specific diseases, aside from having general health benefits (Agil et al, 2013;Angelov, Gotcheva, Kuncheva, & Hristozova, 2006;Bianchi, Rossi, Gomes, & Sivieri, 2015;Casarotti, Carneiro, & Penna, 2014;Charalampopoulos et al, 2003;Coman et al, 2013;Espirito-Santo et al, 2014;Helland et al, 2004;Kabeir et al, 2005;Kedia, Vázquez, & Pandiella, 2008;Lazaridou et al, 2014;Luana et al, 2014;Rosburg et al, 2010;Saman et al, 2009;Singh, Kim, & Liu, 2012). These studies yielded mostly significant results for microbial growth but more research is needed to test other probiotic strains and alternate dairy products such as milk.…”

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

“…Quinoa is classified as a pseudocereal and has a higher protein content compared to many cereal grains while containing all the essential amino acids along with fiber, iron, vitamins, and antioxidants (Bianchi et al, 2015;Casarotti et al, 2014). So far, studies examining quinoa in the form of flour or water extract found no significant effect on probiotic bacteria microbial counts (Bianchi et al, 2015;Casarotti et al, 2014;El-Deeb, Hassan, & Hassanein, 2014).…”

Section: Quinoamentioning

confidence: 99%

“…So far, studies examining quinoa in the form of flour or water extract found no significant effect on probiotic bacteria microbial counts (Bianchi et al, 2015;Casarotti et al, 2014;El-Deeb, Hassan, & Hassanein, 2014). vitality for different probiotic strains, as well as testing the overall health benefits from these products.…”

Section: Quinoamentioning

confidence: 99%

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Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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Probiotic products containing Lactobacillus rhamnosus GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of L. rhamnosus GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of L. rhamnosus GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (10 8 CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.

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