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Reduction of α‐galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk
Author(s) -
LeBlanc J.G.,
Garro M.S.,
Silvestroni A.,
Connes C.,
Piard J.C.,
Sesma F.,
Savoy de Giori G.
Publication year - 2004
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2004.02389.x
Subject(s) - lactobacillus fermentum , fermentation , raffinose , food science , lactic acid , stachyose , lactobacillaceae , biology , probiotic , in vivo , lactobacillus , chemistry , microbiology and biotechnology , lactobacillus plantarum , bacteria , genetics , sucrose
Aims: Consumption of soya‐derived products has been hampered by the presence of α ‐galactooligosaccharides ( α ‐GOS) because mammals lack pancreatic α ‐galactosidase ( α ‐Gal) which is necessary for their hydrolysis. These sugars thus reach the large intestine causing gastrointestinal disorders in sensitive individuals. The use of lactic acid bacteria (LAB) expressing α ‐Gal is a promising solution for the degradation of α ‐GOS in soyamilk. Methods and Results: The capacity of the LAB Lactobacillus fermentum CRL 722 to properly degrade α ‐GOS was studied in vitro using controlled fermentation conditions and in vivo using a rat model. Lactobacillus fermentum CRL 722 was able to grow on commercial soyamilk and completely eliminated stachyose and raffinose during fermentation because of its high α ‐Gal activity. Rats fed soyamilk fermented by this LAB had smaller caecums compared with rats fed unfermented soyamilk. Conclusions: Soyamilk fermentation by Lact. fermentum CRL 722 results in the reduction of α ‐GOS concentrations in soyamilk, thus eliminating possible undesirable physiological effects normally associated with its consumption. Significance and Impact of the Study: Fermentation with Lact. fermentum CRL 722 could prevent gastrointestinal disorders in sensitive individuals normally associated with the consumption of soya‐based products. This LAB could thus be used in the elaboration of novel fermented vegetable products which better suit the digestive capacities of consumers.