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In vitro fermentation of oat β ‐glucan and hydrolysates by fecal microbiota and selected probiotic strains
Author(s) -
Dong Jilin,
Yu Xiao,
Dong Lianger,
Shen Ruiling
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8292
Subject(s) - prebiotic , fermentation , food science , hydrolysate , probiotic , lactobacillus rhamnosus , bifidobacterium longum , avena , glucan , biology , beta glucan , gut flora , lactobacillus , bifidobacterium , lactobacillus helveticus , hydrolysis , biochemistry , bacteria , chemistry , botany , genetics
BACKGROUND Emerging evidence suggested that the prebiotic ability of β ‐glucan was intimately related to its molecular weight ( M w ). However, the effect of oat β ‐glucan with differing M w on gut homeostasis was inconsistent. Importantly, knowledge of the fermentation properties of oat β ‐glucan fractions was still limited. The present study aimed to evaluate the prebiotic potential of raw and hydrolyzed oat β ‐glucan during in vitro fermentation by fecal microbiota and selected probiotic strains. RESULTS The results obtained showed that both oat β ‐glucan (OG) and hydrolysates (OGH) comparably promoted the growth of fecal Lactobacillus counts ( P < 0.05). Importantly, OGH revealed greater fermentability compared to OG as denoted by lower pH value and higher short‐chain fatty acid concentration ( P < 0.05). Moreover, OGH was found to be more favorable to provide growth substrates for Lactobacillus helveticus R389 (LR389), Lactobacillus rhamnosus GG ATCC 53103 (LGG) and Bifidobacterium longum BB536 (BB536) than OG, and was preferentially utilized by LR389, LGG and BB536 as the sole carbon source. CONCLUSION The results of the present study indicate that oat β ‐glucan hydrolysates could serve as a more promising material for developing novel symbiotic foods. © 2017 Society of Chemical Industry