Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk

International Journal of Food Microbiology

Volumn 167, Issue 2, 2013, Pages 261-268

  Coman, Maria Magdalena ^a   Verdenelli, Maria Cristina ^a   Cecchini, Cinzia ^a   Silvi, Stefania ^a   Vasile, Aida ^b   Bahrim, Gabriela Elena ^b   Orpianesi, Carla ^a   Cresci, Alberto ^a  

^a UNIVERSITY OF CAMERINO   (Italy)

^b DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Buckwheat flour; Lactobacillus; Oat bran; Prebiotics; Probiotics; Synbiotic

Indexed keywords

PREBIOTIC AGENT; PROBIOTIC AGENT; SYNBIOTIC AGENT;

ARTICLE; BACTERIAL GROWTH; BUCKWHEAT; CELL VIABILITY; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; FLOUR; FOOD STORAGE; KINETICS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; MILK; NONHUMAN; OAT BRAN; PH; SUPPLEMENTATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS;

BUCKWHEAT FLOUR; LACTOBACILLUS; OAT BRAN; PREBIOTICS; PROBIOTICS; SYNBIOTIC;

ADULT; AGED; ANIMALS; AVENA SATIVA; CULTURED MILK PRODUCTS; DIETARY FIBER; FAGOPYRUM; FECES; FEMALE; FLOUR; FOOD QUALITY; FOOD STORAGE; HUMANS; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; MALE; MICROBIAL VIABILITY; MIDDLE AGED; PREBIOTICS; PROBIOTICS; SYNBIOTICS; YOUNG ADULT;

EID: 84885788039     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.09.015     Document Type: Article

References (26)

1. ANVISA Aprova o regulamento técnico de substâncias bioativas e probióticos isolados com alegação de propriedades funcional e ou de saúde, Resolução RDC n. 2, January 7, 2002 2002, Agência Nacional de Vigilância Sanitária, Ministério da Saúde, Brasilia, Brazil, (http://e-legis.bvs.br/leisref/public/showAct.php?id=1567).
2. Bazzano L.A., He J., Ogden L.G., Loria C.M., Whelton P.K. Dietary fiber intake and reduced risk of coronary heart disease in US men and women: the National Health and Nutrition Examination Survey I Epidemiologic Follow-up Study. Arch. Intern. Med. 2003, 163:1897-1904.
3. Bruno F.A., Lankaputhra W.E.V., Shah N.P. Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics. J. Food Sci. 2002, 67:2740-2744.
4. Caramia G., Silvi S. Probiotics: from the ancient wisdom to the actual therapeutical and nutraceutical perspective. Probiotic Bacteria and Enteric Infections - Cytoprotection by Probiotic Bacteria 2011, 3-31. Springer, New York. J.J. Malago, J.F.J.G. Koninkx, R. Marinsek-Logar (Eds.).
5. Coman M.M., Cecchini C., Verdenelli M.C., Slivi S., Orpianesi C., Cresci A. Functional foods as carriers for SYNBIO®, a probiotic bacteria combination. Int. J. Food Microbiol. 2012, 157:346-352.
6. Cresci, A., Orpianesi, C., Silvi, S., Verdenelli, M.C., 2005. Lactic acid bacteria strains exhibiting probiotic properties and compositions comprising the same. International application published under the patent cooperation treaty (PCT) - WO 2005/095656 A1.
7. Damin M.R., Minowa E., Alcantara M.R., Oliveira M. Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria. XIIIth World Congress of Food Science and Technology FOOD IS LIFE 2006, 17-21. 10.1051/IUFost:2006635.
8. De Man J.C., Rogosa M., Sharpe M.E. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 1960, 23:130-135.
9. Desai A.R., Powell I.B., Shah N.P. Survival and activity of probiotic lactobacilli in skim milk containing prebiotics. Food Microbiol. Saf. 2004, 69:57-60.
10. FAO/WHO Report of a Joint Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food London Ontario, Canada 2002.
11. Gibson G.R., Roberfroid M.B. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J. Nutr. 1995, 125:1401-1412.
12. Hughes S.A., Shewry P.R., Gibson G.R., McCleary B.V., Rastall R.A. In vitro fermentation of oat and barley derived beta-glucans by human faecal microbiota. FEMS Microbiol. Ecol. 2008, 64:482-493.
13. Kailasapathy K., Harmstorf I., Phillips M. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. Lactis in stirred fruit yogurts. LWT Food Sci. Technol. 2008, 41(7):1317-1322.
14. Kedia G., Vázquez J.A., Charalampopoulos D., Pandiella S.S. In vitro fermentation of oat bran obtained by debranning with a mixed culture of human fecal bacteria. Curr. Microbiol. 2009, 58(4):338-342.
15. Mullet J.E. Chloroplast development and gene expression. Annu. Rev. Plant Physiol. Plant Mol. Biol. 1988, 39:475-502.
16. Ogbonna C.C., Cecchini C., Slivi S., Verdenelli M.C., Coman M.M., Orpianesi C., Cresci A. Enhancing Italian traditional foods through the enrichment of functional ingredients. Agro FOOD Ind. Hi-Tech 2011, 22(2):18-21.
17. Oliveira R.P.S., Florence A.C.R., Silva R.C., Perego P., Converti A., Gioielli L.A., Oliveira M.N. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. Int. J. Food Microbiol. 2009, 128(3):467-472.
18. Oliveira R.P.S., Perego P., Oliveira M.N., Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT Food Sci. Technol. 2011, 44(2):520-523.
19. Oliveira R.P.S., Perego P., Oliveira M.N., Converti A. Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT Food Sci. Technol. 2012, 47(2):358-363.
20. Ranadheera R.D.C.S., Baines S.K., Adams M.C. Importance of food in probiotic efficacy. Food Res. Int. 2010, 43:1-7.
21. Shah N.P. Probiotic bacteria: selective enumeration and survival in dairy food. J. Dairy Sci. 2000, 83:894-907.
22. Shin H.S., Lee J.H., Pestka J.J., Ustunol Z. Viability of Bifidobacteria in commercial dairy products during refrigerated storage. J. Food Prot. 2000, 63:327-331.
23. Takahama U., Tanaka M., Hirota S. Flour and breads and their fortification in health and disease prevention. Buckwheat Flour and Bread 2011, 141-151. Academic Press, London. V.R. Preedy, R.R. Watson, V.B. Patel (Eds.).
24. Verdenelli M.C., Ghelfi F., Silvi S., Orpianesi C., Cecchini C., Cresci A. Probiotic properties of Lactobacillus rhamnosus and Lactobacillus paracasei isolated from human faeces. Eur. J. Nutr. 2009, 48:355-363.
25. Verdenelli M.C., Silvi S., Cecchini C., Orpianesi C., Cresci A. Influence of a combination of two potential probiotic strains, Lactobacillus rhamnosus IMC 501® and Lactobacillus paracasei IMC 502® on bowel habits of healthy adults. Lett. Appl. Microbiol. 2011, 52:596-602.
26. Zhu H., Qu F., Zhu L.H. Isolation of genomic DNAs from plants, fungi and bacteria using benzyl chloride. Nucleic Acids Res. 1993, 21(22):5279-5280.