Ispitivanje fermentacijskih svojstava smeđe riže i rižinih mekinja radi uzgoja Lactobacillus plantarum NCIMB 8826

The growth on rice-based media of the probiotic strain Lactobacillus plantarum NCIMB 8826 isolated from the human gut has been investigated. Fermentation broths were obtained from the whole grain brown rice and rice bran of two Thai rice cultivars, RD6 (glutinous) and RD17 (nonglutinous). The rice used was not germinated and fermentations were carried out in a single step without growth supplementation. L. plantarum grew well in all tested broths, and a final biomass value of approx. 10.4 log CFU/mL was obtained. In addition, biomass production and substrate depletion were satisfactorily modelled using an unstructured mathematical model. There were no statistical differences observed among the four rice media. The results confirm that brown rice and rice bran are suitable substrates for the culture of the probiotic L. plantarum NCIMB 8826. Rice bran, currently a by-product of the traditional cereal processing industry, has shown similar fermentability to brown rice. This indicates that rice bran or rice bran extracts could be used in new probiotic food developments, while probably still maintaining other functional properties of the bran.U radu je ispitan rast soja mliječno-kiselih probiotičkih bakterija Lactobacillus plantarum NCIMB 8826, izoliranog iz crijeva čovjeka, u podlogama s rižom. Pripremljene su podloge od integralne (smeđe) riže i mekinja dvaju kultivara tajlandske riže, RD6 i RD17. Upotrijebljena je nenaklijala riža, a fermentacija je provedena u jednom koraku i bez dodatka stimulatora rasta. Soj L. plantarum rastao je dobro u svim podlogama, pa je postignut maksimalni prinos biomase od 10,4 log CFU/mL. Proizvodnja biomase i potrošnja supstrata uspješno su modelirane pomoću nestrukturiranoga matematičkog modela. Nije uočena statistički bitna razlika između rezultata dobivenih uzgojem soja u četiri različite podloge. Rezultati potvrđuju da su tajlandska integralna riža i rižine mekinje prikladne podloge za uzgoj probiotičkoga soja Lactobacillus plantarum NCIMB 8826. Utvrđeno je da rižine mekinje, nusproizvod dobivanja ljuštene (bijele) riže, imaju slična fermentacijska svojstva kao i smeđa riža. Stoga je zaključeno da se rižine mekinje ili ekstrakt rižinih mekinja mogu uspješno upotrijebiti za dobivanje novih probiotičkih proizvoda, a da pritom ne izgube ostala funkcionalna svojstva

Bioprocessing strategies to enhance the prebiotic potential of rice and rice fractions

Rice, amongst cereals, has one of the highest potential for the development of functional foods and ingredients. It is commonly consumed in its polished state, but the whole gram or fractions of the grain can be modified by germination and/or fermentation to improve their nutritional and functional value. This study evaluates the use of rice for the production of isomalto-oligosaccharides through germination and solid-state fermentation in combination with enzymatic transglucosylation. In addition, rice fractions obtained by debranning are tested for their prebiotic potential using batch culture fermentations with specific probiotic strains and human faecal microbiota.EThOS - Electronic Theses Online ServiceGBUnited Kingdo

Controlled germination to enhance the functional properties of rice

6 páginas, 4 figurasThe production of prebiotic oligosaccharides during germination of rice has been investigated. Germination of waxy (RD6) and non-waxy (RD17) rice was compared by evaluating the total reducing sugars, free amino nitrogen, pH and enzyme activities over a 7-day period. An increment of amylolytic enzymes and chemical changes were observed in both varieties. RD6 showed higher levels of total reducing sugars and also higher amylolytic activities including α-amylase and α-glucosidase, which reached maximum values at the third day of germination. However, the amount of free amino nitrogen in RD6 was lower than in RD17. Sugar analysis indicates that RD6 produces higher concentration of sugars and oligosaccharides during germination. Based on these results, germinated RD6 at different times was used to produce malted rice syrup through mashing. After saccharification, the malted rice syrup contained different concentrations of sugars and oligosaccharides, particularly isomaltose, panose and isomaltotriose, which have been reported to have prebiotic propertiesThis research was carried out with the financial support of The Royal Thai Government ScholarshipPeer reviewe

Fermentability of Brown Rice and Rice Bran for Growth of Human Lactobacillus plantarum NCIMB 8826

The growth on rice-based media of the probiotic strain Lactobacillus plantarum NCIMB 8826 isolated from the human gut has been investigated. Fermentation broths were obtained from the whole grain brown rice and rice bran of two Thai rice cultivars, RD6 (glutinous) and RD17 (nonglutinous). The rice used was not germinated and fermentations were carried out in a single step without growth supplementation. L. plantarum grew well in all tested broths, and a final biomass value of approx. 10.4 log CFU/mL was obtained. In addition, biomass production and substrate depletion were satisfactorily modelled using an unstructured mathematical model. There were no statistical differences observed among the four rice media. The results confirm that brown rice and rice bran are suitable substrates for the culture of the probiotic L. plantarum NCIMB 8826. Rice bran, currently a by-product of the traditional cereal processing industry, has shown similar fermentability to brown rice. This indicates that rice bran or rice bran extracts could be used in new probiotic food developments, while probably still maintaining other functional properties of the bran

By-products of the rice processing obtained by controlled debranning as substrates for the production of probiotic bacteria

10 pages, 5 tables, 6 figuresCereal debranning is a milling process in which bran layers are sequentially removed by controlled abrasion. Six rice fractions were produced with increasing debranning degrees: A (0–2.3% w/w), B (2.3–3.8% w/w), C (3.8–5% w/w), D (5–6.3% w/w), E (6.3–7.3% w/w) and F (7.3–100% w/w). Fermentation media were prepared from all fractions, and evaluated for supporting the growth of two probiotic strains, Lactobacillus plantarum NCIMB 8826 and Lactobacillus reuteri NCIMB 8821. Biomass, substrate consumption, and lactic acid production were accurately modelled using an unstructured mathematical model. A 3.7% (w/w) debranning degree resulted optimal in stimulating the growth of the selected probiotic strains. Results obtained suggest that this fraction might be suitable for producing potential synbiotic formulationsThe authors wish to acknowledge the Royal Thai Government for the grant scholarship awarded to Premsuda Saman. The authors acknowledge the support of the European Science Foundation (ESF), in the framework of the Research Networking Programme “The European Network for Gastrointestinal Health Research (ENGIHR)”Peer reviewe

In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology

The prebiotic ability of several rice bran fractions obtained by debranning (RBD) using human microbiota was studied in anaerobic batch cultures with agitation and pH-controlled. Fraction C (3.8–5% w/w pearling) from RBD increased the number of bifidobacteria and lactobacteria compared with the positive control, raftilose P95. RBD fermentation induced changes in the short-chain fatty acid (SCFA) profile. In addition, Fraction C revealed the highest growth of positive lactobacteria than commercial control. The present work illustrates the prebiotic capacity of RBD to modulate human microbiota and highlights that fraction C could be an economical source for use in human food as well as an interesting alternative to valorise a by-product of cereal industry