Evaluation of the prebiotic effect of oat, rice, and barley bran on growth and activity of ‎‎probiotic bacteria

Document Type : Research Paper

Authors

1 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern ‎Technologies, , Amol

2 Amol University of Special Modern Technologies

Abstract

Introduction: Synbiotic foods refers to food ingredients or dietary supplements includes ‎probiotics and prebiotics in a form of synergism; therefore, synbiotics are mixtures of probiotics ‎and prebiotics that beneficially affect the host by improving the survival and implantation of ‎live microbial dietary supplements in the gastrointestinal tract, by selectively stimulating the ‎growth and/or by activating the metabolism of one or a limited number of health-promoting ‎bacteria, thus improving host welfare (Kelly et al., 2008). Prebiotic compounds are substrates ‎that are not metabolized by host enzymes, but by its microbiota, which provide many health ‎benefits related to the gastrointestinal tract, cardiac metabolism, mental and bone health. Among ‎these are the xilooligosaccharides (XOS), which are emerging prebiotics derived from ‎arabinoxylans, polysaccharides present in cereals such as wheat bran, oats bran, buckwheat ‎bran, rice bran, barley bran (Suman and‏ ‏Sreeja, 2019). These compounds are promising bioactive ‎ingredients for the development of new functional ingredients/ products for food and feed ‎industries. As described by previous studies, prebiotics are non-digestible food compounds ‎stimulate the growth and metabolic activity of probiotic bacteria, in food and in the body and ‎exert positive effects on the survival and activity of probiotic bacteria as well as the health of ‎the consumer (Wilson & Whelan, 2017). The use of cereal bran as agroindustrial waste ‎represents a great sustainable way to minimize the impact caused by its accumulation in the ‎environment, as well as explore its beneficial health properties.Considering the important role of ‎prebiotics in the functionality of the probiotic bacteria and the availability of valuable prebiotic ‎sources in agricultural waste such as cereal bran, the purpose of this study was to investigate the ‎effect of oat, rice, and barley bran on the proliferation and activity of probiotic bacteria, ‎Lactobacillus casei and Bifidobacterium bifidum in milk. Material and methods: In this study, ‎barley (Hordeum vulgare L.) Iranian Nusrat variety, oat (Avena sativa) and rice (Oryza sativa) ‎Iranian Khazar variety (under genetic modification) were prepared from the institute of plant ‎breeding research. Barley, oats, and rice seeds were cleaned, brushed, and then milled using a ‎laboratory mill to obtain white flour, fine bran particles, and coarse bran particles. Then, these ‎three components were separated into coarse bran particles, fine bran particles and white flour ‎using a set of sieves with different meshes. Fine bran particles were used for the experiments. ‎To carry out the fermentation process, the inoculation volume of 10 ml (cell population 1012 ‎cfu/ml) of each bacterial culture was mixed with 90 ml of high-fat milk at room temperature. ‎Then, different percentages of oat, rice, and barley bran powder (2.5, 5 and 7% w/w) were ‎added to the milk medium. Control samples were prepared according to a similar method ‎without using bran. All the prepared samples were placed in an incubator at a temperature of 37 ‎degrees Celsius and the pH was measured at one-hour intervals and fermentation was stopped ‎when the pH reached 4.6. After primary fermentation, all the samples were kept at 4 ºC and the ‎cell survival rate, pH, acidity, amount of vitamins B1, B2, B5, B6, B12 and inulin were ‎determined after 1, 7, 14, 21, and 28 days of storage. All tests were performed in three ‎repetitions and the data obtained in the study were presented as mean ± standard deviation. Data ‎analysis was performed using two-way analysis of variance (ANOVA) and Tukey HSD ‎supplementary test (for pairwise comparisons). Results and discussion: The highest survival rate ‎of Lactobacillus casei and Bifidobacterium bifidum was observed in the samples containing ‎‎7.5% oat bran, rice and barley during the entire storage period in the refrigerator, and ‎Lactobacillus casei had a higher potential for survival than Bifidobacterium bifidum. Barley bran ‎showed more prebiotic activity in stimulating the growth and survival of studied probiotic ‎bacteria, followed by barley bran and rice bran. The highest value titratable acidity was obtained ‎in the samples treated with 5 and 7.5% of the brans, which contained higher bacterial ‎populations than the control and other samples. The content of group B vitamins was ‎significantly higher in the samples containing rice bran, followed by the samples containing ‎barley and oat bran. The amount of inulin showed the highest amount in the treatments ‎containing barley bran and barley bran during the entire storage period. According to the results ‎of this study, the synbiotic milk medium containing Lactobacillus casei and Bifidobacterium ‎bifidum and rice, barley, and oat bran has a positive prebiotic effect on the metabolic activity ‎and survival of the examined probiotic bacteria during the 28-day storage period in the ‎refrigerator compared to the control samples and has caused an increase in the rate of bacteria ‎reproduction, a rapid decrease in pH‏ ‏and an increase in acidity. The content of vitamins B1 and ‎B2 increased more than 2 times, and the amount of vitamin B5 increased by about 1.5 times, ‎and a slight increase in the amount of vitamins B6 and B12 was observed. Conclusion: ‎According to the results of this study, rice, barley, and oats bran have prebiotic activity and ‎stimulate the growth of probiotic bacteria.‎

Keywords

Main Subjects


AOAC methods: In Official Method of Analysis of AOAC Intl. 17th ed. Association of Official ‎Analytical Communities Gaithersburg Maryland USA.‎
Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM and ‎Hassan FA, 2013. Prebiotics as functional foods: A review. Journal ‎of Functional Foods 5(4): 1542-1553‎‏. ‏
Asadzadeh A, Jalali H, Azizi MH and Mohammadi Nafchi A, 2021‎.‏ ‏Production of oat bran functional probiotic beverage using ‎Bifidobacterium lactis. Journal of Food Measurement and ‎Characterization 15: 1301-1309‎. ‏
Arooji A, Ghanbazadrh B, Danesh A. 2017. Investigating the texture and sensory properties of prebiotic cream containing inulin and polydextrose using the response surface method. Food Research Journal 27(4):193-207.
Atraki R and Azizkhani M, 2021. Survival of probiotic bacteria ‎nanoencapsulated within biopolymers in a simulated gastrointestinal ‎model. Innovative Food Science and Emerging Technologies 72: ‎‎102750‎‏. ‏
Beitane I and Ciprovica I, 2011. The study of added prebiotics on b group ‎vitamins concentration during milk fermentation. AC Romanian ‎Biotechnological‏ ‏Letters 16(6): 92-96‎‏. ‏
Carlson JL, Erickson JM, Hess JM Gould TJ and Slavin JL, 2017. Prebiotic dietary fiber and gut health: comparing the in vitro ‎fermentations of beta-glucan, inulin and xylooligosaccharide. Nutrients ‎‎9(12): 136‎‏1. ‏
Chen L, Wu D, Schlundt J and Conway PL, 2020. Development of a ‎Dairy-Free Fermented Oat-Based Beverage with Enhanced Probiotic ‎and Bioactive Properties. Frontiers in Microbiology 44: 3140-3145‎‏. ‏
Das S, Mondal K. and Haque S 2017. A review on application of ‎probiotic, prebiotic and synbiotic for sustainable development of ‎aquaculture. Growth14: 15-22‎‏. ‏
Demirci T, Aktaş K, Sözeri D, Öztürk Hİ and Akın N, 2017. Rice ‎bran improve probiotic viability in yoghurt and provide added ‎antioxidative benefits. Journal of Functional Foods 36: 396-403‎‏. ‏
Franck A and Bosscher D, 2009. Inulin. In Fiber Ingredients (pp. 55-74): ‎CRC Press‏.‏
Green R, Allen LH, Bjørke-Monsen AL, Brito A, Guéant JL, ‎Miller J.W, Toh BH, 2017. ‏Vitamin B12 deficiency. Nature Reviews Disease Primers 3(1): 1-20‎‏. ‏
Guarino MPL, Altomare A, Emerenziani S, Di Rosa C, Ribolsi M, ‎Balestrieri P,Cicala M, 2020. Mechanisms of action of ‎prebiotics and their effects on gastro‏-‏intestinal disorders in adults. ‎Nutrients 12(4): 1037-1042‎‏. ‏
Hasani S, Sari AA, Heshmati A and Karami M, 2017. Physicochemical ‎and sensory attributes assessment of functional low‐fat yogurt produced ‎by incorporation of barley bran and Lactobacillus‏ ‏acidophilus. Food ‎Science and Nutrition 5(4): 875-880‎‏. ‏
Hatami S, Tajabadi N, Massoud R and Sharifan A, 2021. Chemical and ‎sensorial properties of probiotic beverage based on rice bran extract and ‎honey. Biomass Conversion and Biorefinery 1: 1-6‎‏.
Issara U and Rawdkuen S, 2014. Organic rice bran milk: production and ‎its natural quality attributes. Paper presented at the Proceeding of 1st ‎Joint ACS AGFD-ACS ICSCT symposium on agricultural and Food ‎Chemistry‏ 1:-12.
Kaprasob R, Kerdchoechuen O, Laohakunjit N and Somboonpanyakul P, 2018. B vitamins and prebiotic fructooligosaccharides of cashew apple ‎fermented with probiotic strains Lactobacillus spp., Leuconostoc ‎mesenteroides and Bifidobacterium longum. Process Biochemistry 70:  ‎‎9-19‎‏. ‏
Kelly G, 2008. ‏Inulin-type prebiotics--a review: part 1. Alternative Medicine ‎Review 13(4): 1-6. ‏
Khromova NY, Epishkina JM, Karetkin BA, Khabibulina NV, ‎Beloded AV, Shakir IV and Panfilov VI, 2022. The ‎Combination of In Vitro Assessment‏ ‏of Stress Tolerance Ability, ‎Autoaggregation, and Vitamin B-Producing Ability for New Probiotic ‎Strain Introduction. Microorganisms 10(2): 470‎‏. ‏
Klajn VM, Ames CW, da Cunha KF, Lorini A, Hackbart HCd‎S, Cruxen CEdS and Fiorentini ÂM, 2021. Probiotic fermented ‎oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, ‎phenolic compound content and acceptability. Journal of Food Science ‎and Technology 58(9): 3444-3452‎‏. ‏
Kurdi P and Hansawasdi C, 2015. Assessment of the prebiotic potential of ‎oligosaccharide mixtures from rice bran and cassava pulp. LWT-Food ‎Science and Technology 63(2): 1288-1293‎‏. ‏
López-Rubio A, Sanchez E, Wilkanowicz S, Sanz Y and Lagaron JM, 2012. Electrospinning as a useful technique for the encapsulation of ‎living bifidobacteria in food hydrocolloids. Food Hydrocolloids 28(1): ‎‎159-167‎‏. ‏
Luana N, Rossana C, Curiel JA, Kaisa P, Marco G and Rizzello CG, 2014. Manufacture and characterization of a yogurt-like beverage made ‎with oat flakes fermented by selected lactic acid bacteria. International ‎Journal of Food Microbiology 185: 17-26‎‏. ‏
Mooney S, Leuendorf JE, Hendrickson C and Hellmann H, 2009. ‎Vitamin B6: a long known compound of surprising complexity. ‎Molecules 14(1): 329-351‎. ‏
Nasirvand F, Fathi Achachluie B, Bablani Moghadam N. 2022. Investigating the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. Journal of Food Research 22(1):137-149.
Pinto JT and Zempleni J, 2016. Riboflavin. Advances in Nutrition 7(5): ‎‎973-975‎‏. ‏
Raungrusmee S, Kumar SR and Anal AK, 2022. Probiotic Cereal‐based ‎Food and Beverages, their Production and Health Benefits. Probiotics, ‎prebiotics and synbiotics: Technological advancements towards safety ‎and industrial applications (pp.186-212): Wiley‏. ‏
Roller M, Rechkemmer G and Watzl B, 2004. Prebiotic inulin enriched ‎with oligofructose in combination with the probiotics Lactobacillus ‎rhamnosus and Bifidobacterium lactis modulates intestinal immune ‎functions in rats. The Journal of Nutrition 134(1): 153-156‎‏. ‏
Salmerón I, 2017. Fermented cereal beverages: From probiotic, prebiotic ‎and synbiotic towards Nanoscience designed healthy drinks. Letters in ‎Applied Microbiology 65(2): 114-124‎‏. ‏
Seyoum Y, Humblot C, Baxter BA, Nealon N.J, Weber AM and ‏Ryan EP, 2022. Metabolomics of rice bran differentially impacted by ‎fermentation with six probiotics demonstrates key nutrient changes for ‎enhancing gut health. Frontiers in Nutrition 8: 1330-1337‎‏. ‏
Shoaib M, Shehzad A, Omar M, Rakha A, Raza H‏., ‏Sharif HR, Niazi S, 2016. Inulin: Properties, health benefits and food ‎applications. Carbohydrate Polymers 147: 444-454‎‏. ‏
Simonovska B, 2000. Determination of inulin in foods. Journal of AOAC International 83(3): 675-678‎‏. ‏
Son SH, Jeon H, Yang SJ, Sim H., Kim YJ, Lee NK. and‎ Paik HD, 2018. Probiotic lactic acid bacteria isolated from ‎traditional Korean fermented foods based on β-glucosidase activity. ‎Food Science and Biotechnology 27: 123-129‎‏. ‏
Suman D and ‏Sreeja V, 2019. Barley: A cereal with potential for ‎development of functional fermented foods. International Journal of ‎Fermented Foods 8(1): 1-13‎‏. ‏
Terpou A, Bekatorou A, Bosnea L, Kanellaki M, Ganatsios V and ‎Koutinas AA, 2018. Wheat bran as prebiotic cell immobilisation ‎carrier for industrial functional Feta-type cheese making: Chemical, ‎microbial and sensory evaluation. Biocatalysis and Agricultural ‎Biotechnology 13: 75-83‎‏. ‏
Valchev R and Dieleman LA, 2016. Prebiotics: Definition and protective ‎mechanisms. Best Practice and Research Clinical Gastroenterology ‎‎30(1): 27-37‎‏. ‏
Vasile A, Corcionivoschi N and Bahrim G. 2016. The prebiotic and ‎protective effects of buckwheat flour and oat bran on Lactobacillus ‎acidophilus. The Annals of the University of Dunarea de Jos of Galati. ‎Fascicle VI. Food Technology 40(2): 40-45‎‏. ‏
Wilson B and Whelan K, 2017. Prebiotic inulin‐type fructans and ‎galacto‐oligosaccharides: definition, specificity, function, and application ‎in gastrointestinal disorders. Journal of Gastroenterology and ‎Hepatology 32: 64-68‎‏. ‏
Zempleni J and Kuroishi T, 2012. Biotin. Advances in Nutrition 3(2): 213-‎‎214‎‏. ‏
Zubaidah E, Nurcholis M, Wulan SN and Kusuma A, 2012. ‎Comparative study on synbiotic effect of fermented rice bran by ‎probiotic lactic acid bacteria Lactobacillus casei and newly isolated ‎Lactobacillus plantarum B2 in wistar rats. APCBEE Procedia 2: 170-‎‎177‎‏. ‏