Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface

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 <...

Full description

Bibliographic Details
Main Authors:	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
Format:	Article
Language:	English
Published:	MDPI AG 2021-09-01
Series:	Fermentation
Subjects:	oat β-glucan <i>Lactobacillus rhamnosus</i> proteolytic activity optimization
Online Access:	https://www.mdpi.com/2311-5637/7/4/210

Similar Items

Milk Fermentation by <i>Lacticaseibacillus rhamnosus</i> GG and <i>Streptococcus thermophilus</i> SY-102: Proteolytic Profile and ACE-Inhibitory Activity
by: Jessica Lizbeth Sebastián-Nicolas, et al.
Published: (2021-10-01)

Relationship between the Content of β-D-Glucans and Infection with <i>Fusarium</i> Pathogens in Oat (<i>Avena sativa</i> L.) Plants
by: Michaela Havrlentová, et al.
Published: (2020-12-01)

Rapid Determination of <i>β</i>-Glucan Content of Hulled and Naked Oats Using near Infrared Spectroscopy Combined with Chemometrics
by: Maninder Meenu, et al.
Published: (2021-12-01)

Postbiotic Fractions of Probiotics <i>Lactobacillus plantarum</i> 299v and <i>Lactobacillus rhamnosus</i> GG Show Immune-Modulating Effects
by: Agnieszka Magryś, et al.
Published: (2023-10-01)

Preparation of a Novel Oat <i>β</i>-Glucan–Chromium(III) Complex and Its Hypoglycemic Effect and Mechanism
by: Pengshou Li, et al.
Published: (2024-04-01)

Encapsulation of <i>Lacticaseibacillus rhamnosus</i> GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt
by: Oscar O. Romero-Chapol, et al.
Published: (2022-02-01)

Effects of mechanical processing on the physicochemical properties of oat β-glucan and its in vitro fermentation
by: LI Hang, et al.
Published: (2024-05-01)

Lactobacillus rhamnosus GG improves cognitive impairments in mice with sepsis
by: Linxiao Wang, et al.
Published: (2024-05-01)

Evaluation of Acute and Sub-Chronic Toxicity of Lactobacillus rhamnosus GG in Sprague-Dawley Rats
by: Vedam Venkata Kanthi Vaishnavi, et al.
Published: (2024-12-01)

The Feasibility of Integrating Spray-Dried and Freeze-Dried Oat β-Glucans into a Synbiotic Formulation with <i>Akkermansia muciniphila</i>
by: Vanda Sargautiene, et al.
Published: (2023-10-01)

Preliminary Evaluation of the Safety and Probiotic Potential of <i>Akkermansia muciniphila</i> DSM 22959 in Comparison with <i>Lactobacillus rhamnosus</i> GG
by: Autilia Cozzolino, et al.
Published: (2020-01-01)

Time-Dependent Indirect Antioxidative Effects of Oat Beta-Glucans on Peripheral Blood Parameters in the Animal Model of Colon Inflammation
by: Łukasz Kopiasz, et al.
Published: (2020-04-01)

Beneficial Effects of Viable and Heat-Inactivated <i>Lactobacillus rhamnosus</i> GG Administration on Oxidative Stress and Inflammation in Diet-Induced NAFLD in Rats
by: Laura Arellano-García, et al.
Published: (2023-03-01)

<i>Lactobacillus rhamnosus</i> GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (<i>Capsicum annuum</i> L. var. grossum (L.) Sendt)
by: Kandasamy Saravanakumar, et al.
Published: (2020-09-01)

Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
by: Xiaolu Li, et al.
Published: (2024-12-01)

Lactobacillus rhamnosus GG for the prevention of reactive arthritis relapse in children
by: O. E. Chelpachenko, et al.
Published: (2022-03-01)

Effect of Probiotics <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus plantarum</i> on Caries and Periodontal Diseases: A Systematic Review
by: Silvia D’Agostino, et al.
Published: (2024-04-01)

Beneficial Effects of Oat Beta-Glucan Dietary Supplementation in Colitis Depend on Its Molecular Weight
by: Ewa Żyła, et al.
Published: (2019-10-01)

Effects of Four Polysaccharide Prebiotics on Stability of Lactobacillus rhamnosus GG Microcapsules
by: LIU Jiongna, XU Yuqiao, FAN Fangyu
Published: (2023-01-01)

Lactobacillus rhamnosus GG: An Overview to Explore the Rationale of Its Use in Cancer
by: Giuseppe L. Banna, et al.
Published: (2017-09-01)

Enhancing Viability of <i>Lactobacillus rhamnosus</i> GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids
by: Charoonsri Chusak, et al.
Published: (2025-02-01)

Protective Effect of <i>Lactobacillus rhamnosus</i> GG on TiO<sub>2</sub> Nanoparticles-Induced Oxidative Stress Damage in the Liver of Young Rats
by: Penghui Nie, et al.
Published: (2021-03-01)

Antioxidant activity, β-glucan and lipid contents of oat varieties
by: Lucia Brindzová, et al.
Published: (2008-06-01)

Bioactive oat β-glucan reduces LDL cholesterol in Caucasians and non-Caucasians
by: Wolever Thomas MS, et al.
Published: (2011-11-01)

Impact of <i>Lacticaseibacillus rhamnosus</i> GG on the Emulsion Stability of Raw Milk
by: Raphael Dos Santos Morais, et al.
Published: (2021-05-01)

The Inhibitory Effect of Lactobacillus rhamnosus GG on Vancomycin Resistant Enterococcus faecalis Colonization in Mouse
by: H Fazeli, et al.
Published: (2009-09-01)

The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread
by: Angelika Bieniek, et al.
Published: (2024-09-01)

The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β-glucan
by: Xiaoqing Qu
Published: (2021-09-01)

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
by: Valentina Astiz, et al.
Published: (2022-12-01)

ULTRASOUND-ASSISTED AND ENZYMATIC-BASED METHOD FOR ISOLATION OF β-GLUCANS FROM OAT BRAN
by: V. V. Korsa, et al.
Published: (2023-02-01)

Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel
by: Monica Pradhan, et al.
Published: (2023-12-01)

The effectiveness of the combination of Lactobacillus rhamnosus GG and prebiotics in the treatment of atopic dermatitis in children
by: T. G. Malanicheva, et al.
Published: (2021-08-01)

Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch
by: Miaomiao Shi, et al.
Published: (2024-06-01)

Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt
by: Xiaoqing Qu, et al.
Published: (2021-08-01)

PROBIOTIC STRAINS OF LACTOBACILLI AS IMMUNOMODULATORS: FOCUS ON LACTOBACILLUS RHAMNOSUS GG
by: O. V. KALYUZHIN
Published: (2017-07-01)

Using transcriptome sequencing (RNA-Seq) to screen genes involved in β-glucan biosynthesis and accumulation during oat seed development
by: Bing jie Qi, et al.
Published: (2024-09-01)

Physicochemical and Digestive Properties of Yam Starch/Oat β-Glucan Blends
by: Jingqi ZHOU, et al.
Published: (2022-09-01)

The Influence of Artificial <i>Fusarium</i> Infection on Oat Grain Quality
by: Michaela Havrlentová, et al.
Published: (2021-10-01)

Effect of <i>Lactobacillus rhamnosus</i> on Physicochemical Properties of Fermented Plant-Based Raw Materials
by: Carmen Masiá, et al.
Published: (2021-03-01)

Effect of <i>Lactobacillus rhamnosus</i> on Physicochemical Properties of Fermented Plant-Based Raw Materials
by: Carmen Masiá, et al.
Published: (2020-08-01)