Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir
Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming in...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-09-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1265188/full |
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| author | Tariq Aziz Hu Xingyu Abid Sarwar Muhammad Naveed Muhammad Aqib Shabbir Ayaz Ali Khan Taqweem Ulhaq Muhammad Shahzad Yang Zhennai Ashwag Shami Manal Y. Sameeh Sahar A. Alshareef Manal Abdulbari Tashkandi Rewaa S. Jalal Rewaa S. Jalal |
| author_facet | Tariq Aziz Hu Xingyu Abid Sarwar Muhammad Naveed Muhammad Aqib Shabbir Ayaz Ali Khan Taqweem Ulhaq Muhammad Shahzad Yang Zhennai Ashwag Shami Manal Y. Sameeh Sahar A. Alshareef Manal Abdulbari Tashkandi Rewaa S. Jalal Rewaa S. Jalal |
| author_sort | Tariq Aziz |
| collection | DOAJ |
| description | Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming increasing popular. In this context, the oat milk and soya milk-based fermented products can be an ideal alternative for the development of Lactic acid bacteria bacteria based probiotics. These bacteria can not only improve the product’s flavor and bioavailability but also increases its antibacterial and antioxidant capabilities due to fermentation process. The purpose of the resent work was to assess the antioxidant and probiotic properties of oat and soy milk that had been fermented with three different strains of Lactiplantibacillus plantarum (L. plantarum) including L. plantarum 12–3, L. plantarum K25, and L. plantarum YW11 isolated from Tibetan Kefir. Different validated assays were used to evaluate the probiotic properties, adhesion and survival in the digestive system (stomach, acid and bile salts resistance), antioxidant and antimicrobial activities and safety (ABTS and DPPH scavenging assays) of these strains. Results of the study showed that soya milk and oat milk fermented with L. plantarum strains possess promising probiotic, antibacterial and antioxidant properties. These results can be helpful to produce dairy-free probiotic replacements, which are beneficial for those who are unable to consume dairy products due to dietary or allergic restrictions. |
| first_indexed | 2024-03-11T21:53:23Z |
| format | Article |
| id | doaj.art-1fccca3269d144deb04a71517dd663cd |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-03-11T21:53:23Z |
| publishDate | 2023-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-1fccca3269d144deb04a71517dd663cd2023-09-26T05:38:30ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2023-09-011410.3389/fmicb.2023.12651881265188Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan KefirTariq Aziz0Hu Xingyu1Abid Sarwar2Muhammad Naveed3Muhammad Aqib Shabbir4Ayaz Ali Khan5Taqweem Ulhaq6Muhammad Shahzad7Yang Zhennai8Ashwag Shami9Manal Y. Sameeh10Sahar A. Alshareef11Manal Abdulbari Tashkandi12Rewaa S. Jalal13Rewaa S. Jalal14Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, ChinaKey Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, ChinaKey Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, ChinaDepartment of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, PakistanDepartment of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, PakistanDepartment of Biotechnology, University of Malakand, Chakdara, PakistanDepartment of Biotechnology, University of Malakand, Chakdara, PakistanInstitute of Basic Medical Sciences, Khyber Medical University, Peshawar, PakistanKey Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, ChinaDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiaChemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah, Saudi ArabiaDepartment of Biology, College of Science and Arts at Khulis, University of Jeddah, Jeddah, Saudi ArabiaDepartment of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi ArabiaDepartment of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi ArabiaDepartment of Biology, College of Science, University of Jeddah, Jeddah, Saudi ArabiaSufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming increasing popular. In this context, the oat milk and soya milk-based fermented products can be an ideal alternative for the development of Lactic acid bacteria bacteria based probiotics. These bacteria can not only improve the product’s flavor and bioavailability but also increases its antibacterial and antioxidant capabilities due to fermentation process. The purpose of the resent work was to assess the antioxidant and probiotic properties of oat and soy milk that had been fermented with three different strains of Lactiplantibacillus plantarum (L. plantarum) including L. plantarum 12–3, L. plantarum K25, and L. plantarum YW11 isolated from Tibetan Kefir. Different validated assays were used to evaluate the probiotic properties, adhesion and survival in the digestive system (stomach, acid and bile salts resistance), antioxidant and antimicrobial activities and safety (ABTS and DPPH scavenging assays) of these strains. Results of the study showed that soya milk and oat milk fermented with L. plantarum strains possess promising probiotic, antibacterial and antioxidant properties. These results can be helpful to produce dairy-free probiotic replacements, which are beneficial for those who are unable to consume dairy products due to dietary or allergic restrictions.https://www.frontiersin.org/articles/10.3389/fmicb.2023.1265188/fullLactiplantibacillus plantarumprobiotic potentialsoya milkoat milkantioxidant capabilities |
| spellingShingle | Tariq Aziz Hu Xingyu Abid Sarwar Muhammad Naveed Muhammad Aqib Shabbir Ayaz Ali Khan Taqweem Ulhaq Muhammad Shahzad Yang Zhennai Ashwag Shami Manal Y. Sameeh Sahar A. Alshareef Manal Abdulbari Tashkandi Rewaa S. Jalal Rewaa S. Jalal Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir Frontiers in Microbiology Lactiplantibacillus plantarum probiotic potential soya milk oat milk antioxidant capabilities |
| title | Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir |
| title_full | Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir |
| title_fullStr | Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir |
| title_full_unstemmed | Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir |
| title_short | Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir |
| title_sort | assessing the probiotic potential antioxidant and antibacterial activities of oat and soy milk fermented with lactiplantibacillus plantarum strains isolated from tibetan kefir |
| topic | Lactiplantibacillus plantarum probiotic potential soya milk oat milk antioxidant capabilities |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1265188/full |
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