Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria

Applied and Environmental Microbiology

Volumn 79, Issue 12, 2013, Pages 3779-3785

  Pepe, Olimpia ^a   Ventorino, Valeria ^a   Cavella, Silvana ^a   Fagnano, Massimo ^a   Brugno, Rachele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

APPROPRIATE TECHNOLOGIES; FRUCTO-OLIGOSACCHARIDES; LACTIC ACID BACTERIA; LACTOBACILLUS CURVATUS; MECHANICAL CHARACTERISTICS; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL PROPERTIES; PEDIOCOCCUS ACIDILACTICI;

BACTERIA; LACTIC ACID; METABOLITES; OLIGOSACCHARIDES; STRAIN;

FOOD PRODUCTS;

BACTERIAL POLYSACCHARIDE; PREBIOTIC AGENT;

ACIDITY; FOOD PROCESSING; FOOD PRODUCTION; HEALTH CARE; MATURATION; MICROBIAL ACTIVITY; NUTRITION; SAMPLING; SPECIES DIVERSITY; WHEAT;

ARTICLE; BIOSYNTHESIS; BREAD; CHEMISTRY; DENATURING GRADIENT GEL ELECTROPHORESIS; FLOUR; FOOD HANDLING; GENETICS; IMAGE PROCESSING; ITALY; LACTOBACILLUS; LEUCONOSTOC; METABOLISM; METHODOLOGY; MICROBIOLOGY; PEDIOCOCCUS; WHEAT;

BREAD; DENATURING GRADIENT GEL ELECTROPHORESIS; FLOUR; FOOD TECHNOLOGY; IMAGE PROCESSING, COMPUTER-ASSISTED; ITALY; LACTOBACILLUS; LEUCONOSTOC; PEDIOCOCCUS; POLYSACCHARIDES, BACTERIAL; PREBIOTICS; TRITICUM;

LACTOBACILLUS CURVATUS; LEUCONOSTOC LACTIS; PEDIOCOCCUS ACIDILACTICI; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84878568943     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00502-13     Document Type: Article

References (53)

1. Costa A, Oliviero D, D'Egidio MG. 2001. Fructo-oligosaccharides in wheat kernel: effect of genotype and environmental factors on the accumulation and degradation kinetic. Tec. Molitoria 52:849-853.
2. Nakakuki T (ed). 1993. Oligosaccharides. Production, properties and application. Gordon and Breach Science Publishers, Yverdon-les-Bains, Switzerland.
3. Bijlani RL. 1985. Dietary fibre: consensus and controversy. Prog. Food Nutr. Sci. Field 9:343-393.
4. Gibson GR, Beatty ER, Wang X, Cummings JH. 1995. Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology 108:975-982.
5. Gibson GR, Roberfroid MB. 1995. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J. Nutri. 125: 1401-1412.
6. Iwata N, Ishiwatari K. 2001. Additives to food for controlling diabetes and obesity. Jpn. Kokai Tokyo Koho 4.
7. McCann SE, Moysich KB, Mettlin C. 2001. Intakes of selected nutrients and food groups and risk of ovarian cancer. Nutr. Cancer 39:19 -28.
8. Schley PD, Field CJ. 2002. The immune-enhancing effects of dietary fibres and prebiotics. Br. J. Nutr. 87:S221-S230.
9. Spiller RC. 1994. Pharmacology of dietary fibre. Pharmacol. Ther. Field 62:407- 427.
10. D'Egidio MG, Cecchini C. 1997. Cariossidi di grano immature come alimento funzionale, p 478-483. Atti III Convegno CISETA "Ricerche e innovazioni nell'industria alimentare."
11. D'Egidio MG, Cecchini C. 1998. Cariossidi di grano immature come alimento funzionale. Tecnica Molitoria 12:1304 -1310.
12. Escalada JA, Mos DN. 1976. Change in nonstructural carbohydrate fraction of developing spring wheat kernels. Crop Sci. 16:627- 631.
13. Hammes WP, Ganzle MG. 1998. Sourdough breads and related products, p 199-216. In Woods BJB (ed), Microbiology of fermented foods, 2nd ed, vol 1. Chapman and Hall, London, United Kingdom.
14. Korakli M, Pavlovic M, Gänzle MG, Vogel RF. 2003. Exopolysaccharide and ketose production by Lactobacillus sanfranciscensis LTH2590. Appl. Environ. Microbiol. 69:2073-2079.
15. Di Cagno R, De Angelis M, Limotone A, Minervini F, Carnevali P, Corsetti A, Gaenzle M, Ciati R, Gobbetti M. 2006. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agric. Food Chem. 54:9873-9881.
16. Djouzi Z, Andlueux C. 1997. Compared effects of three oligosaccharides on metabolism of intestinal microflora in rats inoculated with a human faecal flora. Br. J. Nutr. 78:313-324.
17. Olano-Martin E, Gibson GR, Rastall RA. 2002. Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides. J. Appl. Microbiol. 93:505-511.
18. D'Egidio MG, Cecchini C, Nardi S, Chianese L, Pizzano R, Pugliano G, Siciliano R. 1995. Caratterizzazione biochimica delle proteine del frumento duro durante la maturazione della granella, p 208. Atti 2nd Congr. Nazionale Chim. Aliment.
19. Mujoo R, Ng PKW. 2003. Physicochemical properties of bread baked from flour blended with immature wheat meal rich in fructooligosaccharides. J. Food Sci. 68:2448 -2452.
20. Fagnano M, Fiorentino N, D'Egidio MG, Quaranta F, Ritieni A, Ferracane R, Raimondi G. 2012. Durum wheat in conventional and organic farming: yield amount and pasta quality in southern Italy. Scientific-WorldJournal 2012:973058. doi:10.1100/2012/973058.
21. Palomba S, Cavella S, Torrieri E, Piccolo A, Mazzei P, Blaiotta G, Ventorino V, Pepe O. 2012. Wheat sourdough from Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-producing starter culture: polyphasic screening, homopolysaccharide composition and viscoelastic behavior. Appl. Environ. Microbiol. 78:2737-2747.
22. Palomba S, Blaiotta G, Ventorino V, Saccone A, Pepe O. 2011. Microbial characterization of sourdough for sweet baked products in the Campania region (southern Italy) by a polyphasic approach. Ann. Microbiol. 61:307-314.
23. Coppola S, Pepe O, Mauriello G. 1998. Effect of leavening microflora on pizza dough properties. J. Appl. Microbiol. 85:891- 897.
24. Pepe O, Villani F, Coppola S. 2001. Differential viable count of mixed starter cultures of lactic acid bacteria by using modified Chalmers medium. Microb. Res. 155:351-354.
25. Pepe O, Villani F, Oliviero D, Greco T, Coppola S. 2003. Effect of proteolytic starter cultures as leavening agents of pizza dough. Int. J. Food Microbiol. 84:319 -326.
26. Pritchard JR, Lawrence GJ, Larroque O, Li Z, Laidlaw HKC, Morell MK, Rahman S. 2011. A survey of -glucan and arabinoxylan content in wheat. J. Sci. Food Agric. 91:1298 -1303.
27. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28:350 -356.
28. Minervini F, De Angelis M, Surico RF, Di Cagno R, Ganzle M, Gobbetti M. 2010. Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar. Int. J. Food Microbiol. 141:130 -135.
29. Muyzer G, De Waal EC, Uitterlinden AG. 1993. Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl. Environ. Microbiol. 59:695-700.
30. Ercolini D, Blaiotta G, Moschetti G, Coppola S. 2002. Evaluation of PCR-DGGE analysis for molecular typing of cheeses. Ann. Microbiol. 52: 81-87.
31. Altschul SF, Madden TL, Schäffer AA, Zhang J, Zhang Z, Miller W, Lipman DJ. 1997. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Res. 25:3389 -3402.
32. Whitaker M, Barringer SA. 2004. Measurement of contour and volume changes during cake baking. Cereal Chem. 81:177-181.
33. Gobbetti M, Corsetti A, Rossi J. 1994. The sourdough microflora: interactions between lactic acid bacteria and yeast: metabolism of carbohydrates. Appl. Microbiol. Biotechnol. 41:456-460.
34. Corsetti A, Gobbetti M, Smacchi E. 1996. Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiol. 13:447- 456.
35. Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobetti M. 2000. Purification and characterization of antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl. Environ. Microbiol. 66:2073-2079.
36. Lonner C, Preve-Åkesson K. 1989. Effects of lactic acid bacteria on the properties of sourdough bread. Food Microbiol. 6:19 -35.
37. Pepe O, Blaiotta G, Moschetti G, Greco T, Villani F. 2003. Ropeproducing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. Appl. Environ. Microbiol. 69:2321-2329.
38. Röcken W. 1996. Applied aspects of sourdough fermentation. Adv. Food Sci. 18:212-216.
39. Monchois V, Willemot RM, Monsan P. 1999. Glucansucrases: mechanism of action and structure-function relationships. FEMS Microbiol. Rev. 23:131-151.
40. Barros RR, Carvalho MG, Peralta JM, Facklam RR, Teixeira LM. 2001. Phenotypic and genotypic characterization of Pediococcus strains isolated from human clinical source. J. Clin. Microbiol. 39:1241-1246.
41. Spiegel JE, Rose R, Karabell P, Frankos VH, Shmiddt F. 1994. Safety and benefits of fructooligosaccharides as food ingredients. Food Technol. 1:85- 89.
42. McKellar RC, Modler HW. 1989. Metabolism of fructooligosaccharides by Bifidobacterium spp. Appl. Microbiol. Biotechnol. 31:537-541.
43. Pomeranz Y, Shogren M, Finney KF, Bechtel DB. 1977. Fiber in bread making-effect on functional properties. Cereal Chem. 54:25- 41.
44. Tomomatsu H. 1994. Health effects of oligosaccharides. Food Technol. 10:61- 65.
45. Wang Y, Li C. 2001. Effect of dietary fibre on diabetes patient. Shipin Gongye Keji 22:25-27.
46. Bouhnik Y, Flouriè B, D'Agay-Abensour L, Pochert P, Gramet G, Durand M, Rambaud JC. 1997. Administration of transgalactooligosaccharides increases faecal bifidobacteria and modifies colonic fermentation metabolism in healthy humans. J. Nutr. 127:444-448.
47. Tokunaga T, Nakada Y, Yasuhito T, Hirayama M, Hidemasa H. 1993. Effects of fructooligosaccharides intake on the intestinal microflora and defecation in healthy volunteers. Bifidus 6:143-150.
48. Cinquin C, Gwenae LB, Ismail F, Lacroix C. 2006. Comparative effects of exopolysaccharides from lactic acid bacteria and fructo-oligosaccharides on infant gut microbiota tested in an in vitro colonic model with immobilized cells. FEMS Microbiol. Ecol. 57:226-238.
49. Dal Bello G, Padin S, Lopez Lastra C, Fabrizio M. 2000. Laboratory evaluation of chemical-biological control of the rice weevil (Sitophilus oryzae L.) in stored grains. J. Stored Prod. Res. 37:77- 84.
50. Ruijssenaars HJ, Hartmans S, Verdoes JC. 2000. A novel gene encoding xanthan lyase of Paenibacillus alginolyticus strain XL-1. Appl. Environ. Microbiol. 66:3945-3950.
51. Ruas-Madiedo P, de los Reyes-Gavilá CG. 2005. Methods for the screening, isolation and characterization of exopolysaccharides produced by lactic acid bacteria. J. Dairy Sci. 88:843- 856.
52. Mountzouris KC, Tsistsikos P, Kalamara E, Nitsh S, Schatzmayr G, Fegeros K. 2007. Evaluation of efficacy of a prebiotic containing Lactobacillus, Bifidobacterium, Enterococcus and Pediococcus strains in promoting broiler performance and modulating cecal microflora composition and metabolic activities. Poult. Sci. 86:309 -317.
53. Ng PKW, Slominski E, Johonson WJ, Bushuk W. 1990. Changes in wheat endosperm proteins during grain maturation, p 740 -754. In Bushuk W, Tkachuk R (ed), Gluten proteins. American Association of Cereal Chemists, St. Paul, MN.