Sharma Ruchi, Mokhtari Samira, Jafari Seid Mahdi, Sharma Somesh
School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India.
Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland.
Crit Rev Food Sci Nutr. 2022;62(29):7961-7975. doi: 10.1080/10408398.2021.1921692. Epub 2021 May 17.
Consumers around the globe are increasingly aware of the relation between nutrition and health. In this sense, food products that can improve gastrointestinal health such as probiotics, prebiotics and synbiotics are the most important segment within functional foods. Cereals are the potential substrates for probiotic products as they contain nutrients easily assimilated by probiotics and serve as the transporters of Lactobacilli through the severe conditions of gastrointestinal tract. Barley is one of the important substrates for the probiotic formulation because of its high phenolic compounds, β-glucans and tocols. The purpose of this review is to examine recent information regarding barley-based probiotic foods with a specific focus on the potential benefits of barley as a substrate for probiotic microorganisms in the development of dairy and nondairy based food products, and to study the effects of food matrices containing barley β-glucans on the growth and features of Lactobacillus strains after fermentation.
全球消费者越来越意识到营养与健康之间的关系。从这个意义上说，能够改善胃肠道健康的食品，如益生菌、益生元及合生元，是功能性食品中最重要的部分。谷物是益生菌产品的潜在底物，因为它们含有益生菌易于吸收的营养物质，并作为乳酸菌在胃肠道恶劣条件下的运输载体。大麦因其富含酚类化合物、β-葡聚糖和生育三烯酚，是益生菌制剂的重要底物之一。本综述的目的是研究有关以大麦为基础的益生菌食品的最新信息，特别关注大麦作为益生菌微生物底物在开发乳制品和非乳制品食品中的潜在益处，并研究含有大麦β-葡聚糖的食品基质在发酵后对乳酸杆菌菌株生长和特性的影响。
