In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential

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ID: 265956
2017
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Abstract
Bacterial exopolysaccharides produced by lactic acid bacteria are of increasing interest in the food industry, since they might enhance the technological and functional properties of some edible matrices. In this work, Pediococcus parvulus 2.6, which produces an O2-substituted (1,3)-β-d-glucan exopolysaccharide only synthesised by bacteria, was proposed as a starter culture for the production of three cereal-based fermented foods. The obtained fermented matrices were naturally bio-fortified in microbial β-glucans, and used to investigate the prebiotic potential of the bacterial exopolysaccharide by analysing the impact on the survival of a probiotic Lactobacillus plantarum strain under starvation and gastrointestinal simulated conditions. All of the assays were performed by using as control of the P. parvulus 2.6’s performance, the isogenic β-glucan non-producing 2.6NR strain. Our results showed a differential capability of P. parvulus to ferment the cereal flours. During the fermentation step, the β-glucans produced were specifically quantified and their concentration correlated with an increased viscosity of the products. The survival of the model probiotic L. plantarum WCFS1 was improved by the presence of the bacterial β-glucans in oat and rice fermented foods under starvation conditions. The probiotic bacteria showed a significantly higher viability when submitted to a simulated intestinal stress in the oat matrix fermented by the 2.6 strain. Therefore, the cereal flours were a suitable substrate for in situ bio-fortification with the bacterial β-glucan, and these matrices could be used as carriers to enhance the beneficial properties of probiotic bacteria.
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pérez-ramos2017internationalin Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Adrián Pérez-Ramos;María Luz Mohedano;Paloma López;Giuseppe Spano;Daniela Fiocco;Pasquale Russo;Vittorio Capozzi;Pérez-Ramos, Adrián;Mohedano, María Luz;López, Paloma;Spano, Giuseppe;Fiocco, Daniela;Russo, Pasquale;Capozzi, Vittorio;
Journal International journal of molecular sciences
Year 2017
DOI
10.3390/ijms18071588
URL
https://www.mdpi.com/1422-0067/18/7/1588
Keywords
functional foods exopolysaccharides bio-fortification pediococcus parvulus β-glucans National Center for Biotechnology Information NCBI NLM MEDLINE pubmed abstract nih national institutes of health national library of medicine food microbiology probiotics fermentation edible grain / microbiology* adrián pérez-ramos pmid:28754020 pmc5536075 doi:10.3390/ijms18071588 maría luz mohedano vittorio capozzi avena / microbiology lactobacillus plantarum / drug effects oryza / microbiology pediococcus / growth & development* pediococcus / metabolism prebiotics / microbiology beta-glucans / metabolism* beta-glucans / pharmacology

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