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. 2020 Dec 3:11:609734.
doi: 10.3389/fmicb.2020.609734. eCollection 2020.

Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties

Liwei Chen  1   2 , Daoyan Wu  1   3 , Joergen Schlundt  1   2 , Patricia L Conway  1   2   4
Affiliations

Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties

Liwei Chen et al. Front Microbiol. .

Abstract

Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.

Keywords: Lactobacillus fermentum PC1; antioxidant activity; in vitro digestion; oats; phenolic content; viability.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Survival of Lactobacillus fermentum PC1 during exposure to simulated gastrointestinal conditions. Results are expressed as Log CFU/ml in mean ± SD. Values of p were calculated using t-test. The statistics are presented by labeling lowercase letter “a, b, c.” The different superscripted letters indicate significant (p < 0.05) differences between each other.
Figure 2
Figure 2
The concentration of glucose, fructose, lactic acid, and acetic acid during fermentation and storage. Results are presented as g/L in mean ± SD. Values of p were calculated using t-test. The statistics are presented by labeling lowercase letter “a, b, c, d, e.” The different superscripted letters indicate significant (p < 0.05) differences between each other.
Figure 3
Figure 3
The change of total antioxidant activity and phenolic acid content in fermented product during fermentation and storage. (A) Total antioxidant activity are expressed as nmol Trolox equivalents per mg sample (nmol TE/mg). (B) Total phenolic acids are expressed as mg gallic acid equivalents per g sample (mg GAE/g). Results are presented as mean ± SD. Values of p were calculated using t-test. The statistics are presented by labeling lowercase letter “a, b, c, d.” The different superscripted letters indicate significant (p < 0.05) different between each other.
Figure 4
Figure 4
The concentration of β-glucan in fermented product during fermentation and storage. Results are presented as g/100 g DW (dry weight) in mean ± SD.
See this image and copyright information in PMC

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