Chen Liwei, Wu Daoyan, Schlundt Joergen, Conway Patricia L
School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.
Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore.
Front Microbiol. 2020 Dec 3;11:609734. doi: 10.3389/fmicb.2020.609734. eCollection 2020.
PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.
具有已证实益生菌特性的PC1被用于发酵添加了蜂蜜的燕麦，以开发一种具有增强生物活性成分的益生菌饮料。在4°C下发酵和储存期间，以及在模拟胃肠道条件下暴露后，对活菌进行了计数。在储存期间以及暴露于消化道条件下时，均观察到良好的存活率。对抗氧化活性、总酚含量和酚类成分的比较分析表明，发酵提高了总抗氧化能力和酚酸浓度。在甲醇提取物中，没食子酸、儿茶素、香草酸、咖啡酸、对香豆酸和阿魏酸增加了50%以上。此外，在发酵和储存期间，β-葡聚糖含量没有显著下降。总之，这种发酵产品作为一种具有增强益生菌存活率和增加生物活性成分的功能性食品具有巨大潜力。
