Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface
β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of <...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/4/210 |
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| author | María Isabel Chávez de la Vega Sergio Alatorre-Santamaría Lorena Gómez-Ruiz Mariano García-Garibay Francisco Guzmán-Rodríguez Luis Guillermo González-Olivares Alma Elizabeth Cruz-Guerrero Gabriela Mariana Rodríguez-Serrano |
| author_facet | María Isabel Chávez de la Vega Sergio Alatorre-Santamaría Lorena Gómez-Ruiz Mariano García-Garibay Francisco Guzmán-Rodríguez Luis Guillermo González-Olivares Alma Elizabeth Cruz-Guerrero Gabriela Mariana Rodríguez-Serrano |
| author_sort | María Isabel Chávez de la Vega |
| collection | DOAJ |
| description | β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of <i>Lactobacillus rhamnosus</i> GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of <i>Lb. rhamnosus</i> GG in milk fermentation. |
| first_indexed | 2024-03-10T04:10:17Z |
| format | Article |
| id | doaj.art-8110c747b2a54bb08cf615badd7f6b12 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:10:17Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-8110c747b2a54bb08cf615badd7f6b122023-11-23T08:12:29ZengMDPI AGFermentation2311-56372021-09-017421010.3390/fermentation7040210Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response SurfaceMaría Isabel Chávez de la Vega0Sergio Alatorre-Santamaría1Lorena Gómez-Ruiz2Mariano García-Garibay3Francisco Guzmán-Rodríguez4Luis Guillermo González-Olivares5Alma Elizabeth Cruz-Guerrero6Gabriela Mariana Rodríguez-Serrano7Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México C.P. 09340, MexicoDepartamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México C.P. 09340, MexicoDepartamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México C.P. 09340, MexicoDepartamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México C.P. 09340, MexicoDepartamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México C.P. 09340, MexicoCentro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma C.P. 42184, MexicoDepartamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México C.P. 09340, MexicoDepartamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México C.P. 09340, Mexicoβ-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of <i>Lactobacillus rhamnosus</i> GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of <i>Lb. rhamnosus</i> GG in milk fermentation.https://www.mdpi.com/2311-5637/7/4/210oatβ-glucan<i>Lactobacillus rhamnosus</i>proteolytic activityoptimization |
| spellingShingle | María Isabel Chávez de la Vega Sergio Alatorre-Santamaría Lorena Gómez-Ruiz Mariano García-Garibay Francisco Guzmán-Rodríguez Luis Guillermo González-Olivares Alma Elizabeth Cruz-Guerrero Gabriela Mariana Rodríguez-Serrano Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface Fermentation oat β-glucan <i>Lactobacillus rhamnosus</i> proteolytic activity optimization |
| title | Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface |
| title_full | Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface |
| title_fullStr | Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface |
| title_full_unstemmed | Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface |
| title_short | Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface |
| title_sort | influence of oat β glucan on the survival and proteolytic activity of i lactobacillus rhamnosus i gg in milk fermentation optimization by response surface |
| topic | oat β-glucan <i>Lactobacillus rhamnosus</i> proteolytic activity optimization |
| url | https://www.mdpi.com/2311-5637/7/4/210 |
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