Applied Biological Chemistry

, Volume 61, Issue 1, pp 25–37 | Cite as

Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria

Article
  • 45 Downloads

Abstract

The main purpose of the current study was to assess the physicochemical properties of the synbiotic yogurt fermented with oat slurry and probiotic strains and the antioxidative and antibacterial activities of the oat-based synbiotic yogurt. The viable cells of Lactobacillus brevis SBP49 and Lactobacillus acidophilus SBP55 reached 108 CFU/g or more in the probiotic and oat-based synbiotic yogurt, and the resistance to artificial digestive juices and the adherence to intestinal epithelial cells of these lactic acid bacteria were also very high in these yogurts. In addition, oat flour added for the manufacture of the synbiotic yogurt significantly promoted the production of antimicrobial substances by these probiotics, thereby increasing the antibacterial effect of the strains against pathogenic food poisoning bacteria including Bacillus cereus American Type Culture Collection (ATCC) 11778, Escherichia coli O157 ATCC 43889, Listeria monocytogenes Korean Collection for Type Cultures (KCTC) 3569, Salmonella enteritidis ATCC 13076, Salmonella typhimurium KCTC 2514, and Staphylococcus aureus ATCC 6538. Meanwhile, the antioxidative activity of the oat-based synbiotic yogurt was significantly higher than that of the probiotic yogurt and its activity may be due to free radical scavenging ability of phenolic compounds contained in oat slurry.

Keywords

Antibacterial activity Antioxidative activity Oat slurry Probiotic yogurt Synbiotic yogurt 

Notes

Acknowledgment

This research was supported by the Tongmyong University Research Grants 2016 (2016A032).

References

  1. 1.
    Laparra JM, Sanz Y (2010) Interactions of gut microbiota with functional food components and nutraceuticals. Pharm Res 61:219–225CrossRefGoogle Scholar
  2. 2.
    Gaggia F, Mattarelli P, Biavati B (2010) Probiotics and prebiotics in animal feeding for safe food production. Int J Food Microbol 31:S15–S28CrossRefGoogle Scholar
  3. 3.
    Quigley EMM (2013) Gut bacteria in health and disease. Gastroenterol Hepatol 9:560–569Google Scholar
  4. 4.
    Salonen A, De Vos WM, Palva A (2010) Gastrointestinal microbiota in irritable bowel syndrome: present state and perspectives. Microbiol 156:3205–3215CrossRefGoogle Scholar
  5. 5.
    Andoh A, Fujiyama Y (2006) Therapeutic approaches targeting intestinal microflora in inflammatory bowel disease. World J Gastroenterol 12:4452–4460CrossRefGoogle Scholar
  6. 6.
    Bhattacharyya A, Chattopadhyay R, Mitra S, Crowe SE (2014) Oxidative stress: an essential factor in the pathogenesis of gastrointestinal mucosal diseases. Physiol Rev 94:326–354CrossRefGoogle Scholar
  7. 7.
    Rolfe RD (2000) The role of probiotic cultures in the control of gastrointestinal health. J Nutr 130:396S–402SCrossRefGoogle Scholar
  8. 8.
    Boirivant M, Strober W (2007) The mechanism of action of probiotics. Curr Opin Gastroenterol 23:679–692CrossRefGoogle Scholar
  9. 9.
    Saad N, Delattre C, Urdaci M, Schmitter JM, Bressollier P (2013) An overview of the last advances in probiotic and prebiotic field. LWT Food Sci Technol 50:1–16CrossRefGoogle Scholar
  10. 10.
    Gibson GR, Roberfroid MB (1995) Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr 125:1401–1412Google Scholar
  11. 11.
    Miremadi F, Shah NP (2012) Applications of inulin and probiotics in health and nutrition. Int Food Res J 19:1337–1350Google Scholar
  12. 12.
    Daou C, Zhang H (2012) Oat beta-glucan: its role in health promotion and prevention of diseases. Compr Rev Food Sci Food Safety 11:355–365CrossRefGoogle Scholar
  13. 13.
    Krumbeck JA, Maldonado-Gomez MX, Ramer-Tait AE, Hutkins RW (2016) Prebiotics and synbiotics: detary strategies for improving gut health. Curr Opin Gastroenterol 32:110–119CrossRefGoogle Scholar
  14. 14.
    Lim ES (2016) Microbiological and chemical properties of sourdough fermented with probiotic lactic acid bacteria. Korean J Microbiol 52:84–97CrossRefGoogle Scholar
  15. 15.
    Mahrous H, El-Kholy WM, Elsanhoty RM (2014) Production of new synbiotic yoghurt with local probiotic isolate and oat and study its effect on mice. J Adv Dairy Res 2:1–7Google Scholar
  16. 16.
    Maragkoudakis PA, Zoumpopoulou G, Christos M, Kalantzopoulos G, Pot B, Tsakalidou E (2006) Probiotic potential of Lactobacillus strains isolated from dairy products. Int Dairy J 16:189–199CrossRefGoogle Scholar
  17. 17.
    McCleary BV, Glennie-Holmes M (1985) Enzymatic quantification of (1 → 3) (1 → 4)-β-d-glucan in barley and malt. J Inst Brew 91:285–295CrossRefGoogle Scholar
  18. 18.
    Hassan AN, Frank JF, Schmidt KA, Shalabi SI (1996) Textural properties of yogurt made with encapsulated nonropylactic cultures. J Dairy Sci 79:2098–2103CrossRefGoogle Scholar
  19. 19.
    Ranadheera S, Evans CA, Adams MC, Baines SK (2012) Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chem 135:1411–1418CrossRefGoogle Scholar
  20. 20.
    De Liano DG, Rodriguez A, Cuesta P (1996) Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening analysis by HPLC. J Appl Bacteriol 80:570–576CrossRefGoogle Scholar
  21. 21.
    Gilliland SE (1969) Enzymatic determination of residual hydrogen peroxide in milk. J Dairy Sci 52:321–324CrossRefGoogle Scholar
  22. 22.
    Shetty K, Clydesdale F, Vattrem D (2005) Clonal screening and sprout based bioprocessing of phenolic phytochemicals for functional foods. In: Shetty K, Paliyath G, Pometto A, Levin RE (eds) Food biotechnol. CRC Taylor & Francis, New York, p 603Google Scholar
  23. 23.
    Shimada K, Fujikawa K, Yahara K, Nakamura T (1992) Antioxidative properties of xanthan of the autoxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 40:945–948CrossRefGoogle Scholar
  24. 24.
    Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26:1231–1237CrossRefGoogle Scholar
  25. 25.
    Codex (2003) Codex stan 243-2003: code standard for fermented milks. Codex Alimentarius Commission, RomeGoogle Scholar
  26. 26.
    Agil R, Gaget A, Gliwa J, Avis TJ, Willmor WG, Hosseinian F (2013) Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection. LWT Food Sci Technol 50:45–49CrossRefGoogle Scholar
  27. 27.
    Pokusaeva K, Fitzqerald GF, Van Sinderen D (2011) Carbohydrate metabolism in Bifidobacteria. Genes Nutr 6:285–306CrossRefGoogle Scholar
  28. 28.
    Gupta S, Cox S, Abu-Ghannam N (2010) Process optimization for the development of a functional beverage based on lactic acid fermentation of oats. Biochem Eng J 52:199–204CrossRefGoogle Scholar
  29. 29.
    Gibson GR (2004) Fibre and effects on probiotics (the prebiotic concept). Clin Nutr Suppl 1:25–31CrossRefGoogle Scholar
  30. 30.
    Patel S, Majumder A, Goyal A (2012) Potentials of exopolysaccharides from lactic acid bacteria. Indian J Microbiol 52:3–12CrossRefGoogle Scholar
  31. 31.
    Russo P, López P, Capozzi V, De Palencia PF, Dueñas MT, Spano G, Fiocco D (2012) Beta-glucans improve growth, viability and colonization of probiotic microorganisms. Int J Mol Sci 13:6026–6039CrossRefGoogle Scholar
  32. 32.
    De Vrese M, Schrezenmeir J (2008) Probiotics, prebiotics, and synbiotics. Adv Biochem Eng Biotechnol 111:1–66Google Scholar
  33. 33.
    Russo P, De Chiara MLV, Capozzi V, Arena MP, Amodio ML, Rascón A, Dueñas MT, López P (2016) Lactobacillus plantarum strains for multifunctional oat-based foods. LWT Food Sci Technol 68:268–294CrossRefGoogle Scholar
  34. 34.
    Zhang N, Li D, Zhang X, Shi Y, Wang H (2015) Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics. Food Funct 6:2620–2625CrossRefGoogle Scholar
  35. 35.
    Lee MJ, Kim KS, Kim YK, Park JC, Kim HS, Choi JS, Kim KJ (2013) Quality characteristics and antioxidant activity of yogurt added with whole barley flour. Korean J Food Sci Technol 45:721–726CrossRefGoogle Scholar
  36. 36.
    Begley M, Gahan CG, Hill C (2005) The interaction between bacteria and bile. FEMS Microbiol Rev 4:625–651CrossRefGoogle Scholar
  37. 37.
    Vasiljevic T, Shah NP (2008) Probiotics-from Metchnikoff to bioactives. Int Dairy J 18:714–728CrossRefGoogle Scholar
  38. 38.
    Corcoran BM, Santon C, Fitzgerald GF, Ross RP (2005) Survival of probiotic Lactobacilli in acidic environments if enhanced in the presence of metabolizable sugars. Appl Environ Microbiol 71:3060–3067CrossRefGoogle Scholar
  39. 39.
    Petschow BW, Talbott RD (1990) Growth promotion of Bifidobacterium species by when and casein fractions from human and bovine milk. J Clin Microbiol 28:287–292Google Scholar
  40. 40.
    Ouwehand AC, Kirijavainen PV, Shortt C, Salminen S (1999) Probiotics: mechanisms and established effects. Int Dairy J 9:43–52CrossRefGoogle Scholar
  41. 41.
    Lim SM (2012) Synbiotic potential of yoghurt manufactured with probiotic lactic acid bacteria isolated from mustard leaf kimchi and prebiotic fuctooligosaccharides. Korean J Microbiol Biotechnol 40:226–236CrossRefGoogle Scholar
  42. 42.
    Guo Z, Wang J, Yan L, Chen W, Liu XM, Zhang HP (2009) In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains. LWT Food Sci Technol 42:1640–1646CrossRefGoogle Scholar
  43. 43.
    Buriti FCA, Castro IA, Saad SMI (2010) Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. Int J Food Microbiol 137:121–129CrossRefGoogle Scholar
  44. 44.
    Servin AL, Coconnier MH (2003) Adhesion of probiotic strains to the intestinal mucosa and interaction with pathogens. Best Pract Res Clin Gastroenterol 17:741–754CrossRefGoogle Scholar
  45. 45.
    Salminen S, Isolauri E, Salminen E (1996) Probiotics and stabilization of the gut mucosal barrier. Asia Pac J Clin Nutr 5:53–56Google Scholar
  46. 46.
    Ouwehand AC, Salminen S (2003) In vitro adhesion assays for probiotics and their in vivo relevance: a review. Microb Ecol Health Dis 15:175–184CrossRefGoogle Scholar
  47. 47.
    Kim KH, Ko YT (1993) The preparation of yogurt from milk and cereals. Korean J Food Sci Technol 25:130–135Google Scholar
  48. 48.
    Paik JH, Ko YT (1992) Effect of storage period of rice on quality of rice added yogurt. Korean J Food Sci Technol 24:470–476Google Scholar
  49. 49.
    Zourari A, Accolas JP, Desmazeaud MJ (1992) Metabolism and biochemical characteristics of yogurt bacteria: a review. Lait 72:1–3CrossRefGoogle Scholar
  50. 50.
    Gezqinc Y, Topcal F, Comertpay S, Akyol I (2015) Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococccus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. J Dairy Sci 98:1426–1432CrossRefGoogle Scholar
  51. 51.
    Aquilanti L, Dell’Aquila L, Zannini E, Zocchetti A, Clementi F (2006) Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese. Lett Appl Microbiol 43:161–167CrossRefGoogle Scholar
  52. 52.
    Ahmad A, Anjum IM, Zahoor T, Nawaz H, Dilshad SM (2012) β-Glucan: a valuable functional ingredient in foods. Crit Rev Food Sci Nutr 52:201–212CrossRefGoogle Scholar
  53. 53.
    Ryan PM, Ross RP, Fitzgerald GF, Caplice NM, Stanton C (2015) Sugar-coated:exopolysaccharides producing lactic acid bacteria for food and human health applications. Food Funct 6:679–693CrossRefGoogle Scholar
  54. 54.
    El Khoury D, Cuda C, Luhovyy BL, Anderson GH (2012) Beta-glucan: health benefits in obesity and metabolic syndrome. J Nutr Metab 2012:1–28Google Scholar
  55. 55.
    Nikoofar E, Hojjatoleslamy M, Shakerian A, Shariaty MA (2013) Surveying the effect of oat beta glucan as a fat replacer on rheological and physicochemical characteristics of non fat set yoghurt. Int J Farming Allied Sci 2:790–796Google Scholar
  56. 56.
    Ladjevardi ZS, Yarmand MS, Emam-Djomeh Z, Niasari-Naslaji A (2016) Physicochemical properties and viability of probiotic bacteria of functional symbiotic camel yogurt affected by oat β-glucan during storage. J Agric Sci Technol 18:1233–1246Google Scholar
  57. 57.
    Tudorica CM, Jones TER, Kuri V, Brennan CS (2004) The effects of refined barley β-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology. J Sci Food Agric 84:1159–1169CrossRefGoogle Scholar
  58. 58.
    Donkor ON, Nilmini SLI, Stolic P, Vasiljevic T, Shah NP (2007) Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. Int Dairy J 17:657–665CrossRefGoogle Scholar
  59. 59.
    Jensen BB (1998) The impact of feed additives on the microbial ecology of the gut in young pigs. J Animal Feed Sci 7:45–64CrossRefGoogle Scholar
  60. 60.
    Šuškovič J, Kos B, Beganovič J, Pavunc AL, Habjanič K, Matošič S (2010) Antimicrobial activity the most important property of probiotic and starter lactic acid bacteria. Food Technol Biotechnol 48:296–307Google Scholar
  61. 61.
    Rattanachaikunsopon P, Phumkhachorn P (2010) Lactic acid bacteria: their antimicrobial compounds and their uses in food production. Ann Biol Res 1:218–228Google Scholar
  62. 62.
    Kashket ER (1987) Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance. FEMS Microbiol Rev 46:233–244CrossRefGoogle Scholar
  63. 63.
    Lee HJ, Pak HO, Lee JM (2006) Fermentation properties of yogurt added with rice bran. Korean Food Cook Sci 22:488–494Google Scholar
  64. 64.
    Saarela M, Mogensen G, Fonden R, Mättö J, Mattila-Sandholm T (2000) Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84:197–215CrossRefGoogle Scholar
  65. 65.
    Fooks LJ, Gibson GR (2003) Mixed culture fermentation studies on the effects of synbiotics on the human intestinal pathogens Campylobacter jejuni and Escherichia coli. Anaerobe 9:231–242CrossRefGoogle Scholar
  66. 66.
    Sheela T, Suganya RS (2012) Studies on synbiotic barley grain extract against some human pathogens. Int Res J Pharm 3:126–129Google Scholar
  67. 67.
    Waris G, Ahsan H (2006) Reactive oxygen species: role in the development of cancer and various chronic conditions. J Carcinog 5:14–21CrossRefGoogle Scholar
  68. 68.
    Zhang S, Liu L, Su Y, Li H, Sun Q, Liang X, Lv J (2011) Antioxidative activity of lactic acid bacteria in yogurt. Afr J Microbiol Res 5:5194–5201Google Scholar
  69. 69.
    Yu L, Perret J, Davy B, Wilson J, Melby CL (2002) Antioxidant properties of cereal proucts. J Food Sci 67:2600–2603CrossRefGoogle Scholar
  70. 70.
    Peterson DM (2011) Oat antioxidants. J Cereal Sci 33:115–129CrossRefGoogle Scholar
  71. 71.
    Madhu AN, Amrutha N, Prapulla SG (2012) Characterization and antioxidant property of probiotic and symbiotic yogurts. Probiotics Antimicrob Proteins 4:90–97CrossRefGoogle Scholar
  72. 72.
    Lee SH, Kang KM (2010) Effect of chitooligosaccharides on the fermentation characteristics and shelf life of yoghurt. J Chitin Chitosan 15:210–215Google Scholar
  73. 73.
    Lasrado LD, Gudipati M (2015) Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides. J Food Sci Technol 52:4551–4557CrossRefGoogle Scholar

Copyright information

© The Korean Society for Applied Biological Chemistry 2017

Authors and Affiliations

  1. 1.Department of Food Science and NutritionTongmyong UniversityBusanRepublic of Korea

Personalised recommendations