Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation
This is the first study that evaluates the effect of supplementation with Moringa leaves powder (MLP) as a source of prebiotics to produce healthier fermented oat products. MLP at the levels of 0.25 and 0.50% (w/w) were used as an additional prebiotic source to improve the oat fermentation by Lactob...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001263 |
| _version_ | 1811297963652153344 |
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| author | Asem Mahmoud Abdelshafy Eid A. El-Naggar Mohamed N. Kenawi |
| author_facet | Asem Mahmoud Abdelshafy Eid A. El-Naggar Mohamed N. Kenawi |
| author_sort | Asem Mahmoud Abdelshafy |
| collection | DOAJ |
| description | This is the first study that evaluates the effect of supplementation with Moringa leaves powder (MLP) as a source of prebiotics to produce healthier fermented oat products. MLP at the levels of 0.25 and 0.50% (w/w) were used as an additional prebiotic source to improve the oat fermentation by Lactobacillus plantaram ATCC 14,917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11,102. The results indicated that supplementation of fermented oat products with MLP at bath levels enhanced the antioxidant activity and phytate degradation and increased the contents of total phenolics and water extractable arabinoxylan. Interestingly, fermented oat products supplemented with the higher level of MLP presented higher cholesterol lowering effect and reduced the coliform group counts of experimental rat feces. Supplementation with MLP improved the healthy benefits of oat products fermented by selected probiotic bacteria and may have a potential role as effective vehicles for probiotics and control of hypercholesterolemia disease in the future. |
| first_indexed | 2024-04-13T06:12:53Z |
| format | Article |
| id | doaj.art-8bcff63e2cb24651b3eaedcbe3721bed |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-13T06:12:53Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-8bcff63e2cb24651b3eaedcbe3721bed2022-12-22T02:58:57ZengElsevierApplied Food Research2772-50222022-12-0122100166Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigationAsem Mahmoud Abdelshafy0Eid A. El-Naggar1Mohamed N. Kenawi2Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt; Corresponding author.Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, EgyptDepartment of Food Science, Faculty of Agriculture, Minia University, Minia 61519, EgyptThis is the first study that evaluates the effect of supplementation with Moringa leaves powder (MLP) as a source of prebiotics to produce healthier fermented oat products. MLP at the levels of 0.25 and 0.50% (w/w) were used as an additional prebiotic source to improve the oat fermentation by Lactobacillus plantaram ATCC 14,917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11,102. The results indicated that supplementation of fermented oat products with MLP at bath levels enhanced the antioxidant activity and phytate degradation and increased the contents of total phenolics and water extractable arabinoxylan. Interestingly, fermented oat products supplemented with the higher level of MLP presented higher cholesterol lowering effect and reduced the coliform group counts of experimental rat feces. Supplementation with MLP improved the healthy benefits of oat products fermented by selected probiotic bacteria and may have a potential role as effective vehicles for probiotics and control of hypercholesterolemia disease in the future.http://www.sciencedirect.com/science/article/pii/S2772502222001263OatsMoringaSynbioticPrebioticsCholesterol loweringPhytate degradation |
| spellingShingle | Asem Mahmoud Abdelshafy Eid A. El-Naggar Mohamed N. Kenawi Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation Applied Food Research Oats Moringa Synbiotic Prebiotics Cholesterol lowering Phytate degradation |
| title | Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation |
| title_full | Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation |
| title_fullStr | Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation |
| title_full_unstemmed | Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation |
| title_short | Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation |
| title_sort | morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria the first investigation |
| topic | Oats Moringa Synbiotic Prebiotics Cholesterol lowering Phytate degradation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001263 |
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