| 1. |
- Mårtensson, Olof, et al.
(author)
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Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans
- 2005
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In: Nutrition Research. - : Elsevier BV. - 0271-5317. ; 25:5, s. 429-442
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Journal article (peer-reviewed)abstract
- This investigation determined the effects of fermented oat-based products containing both native and microbial beta-glucans on plasma lipids and on fecal total bacterial count and Bifidobacterium ssp. The study was randomized, double blind with 3 parallel groups. Sixty-two free-living volunteers with moderately increased plasma cholesterol levels were recruited. In the final analysis, 56 subjects remained, as 6 subjects had left the study either due to lack of time (n = 2), unwillingness to continue the regimen (n = 2), or for other reasons (n = 2). During the first 3 weeks, all subjects received a fermented dairy-based product (control product, run-in period). On the following 5 weeks, I group continued with the control product, whereas the other 2 groups were given fermented oat-based products (intervention period, 3-3.5 g native beta-glucans per day). One of the oat products (ropy) was cofermented with an exopolysaccharide-producing strain, Pediococcus damnosus 2.6. A significant (P = .022) reduction in total cholesterol by 6% was observed in volunteers who had eaten the fermented, ropy, oat-based product compared with the control group. No other significant changes in plasma lipids were found. A significant increase in total bacterial count (P = .001) and Bifidobacterium ssp (P = .012) was observed in fecal samples from volunteers in the group who had eaten the fermented, ropy, oat-based product. This study shows that a fermented, ropy, oat-based product, containing both native and microbial glucans, can reduce the blood cholesterol level and also stimulate the bifidobacteria flora in the gastrointestinal tract. (c) 2005 Elsevier Inc. All rights reserved.
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| 2. |
- Lindström, Cecilia, et al.
(author)
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Oral administration of live exopolysaccharide-producing Pediococcus parvulus, but not purified exopolysaccharide suppressed Enterobacteriaceae without affecting bacterial diversity in caecum of mice.
- 2013
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In: Applied and Environmental Microbiology. - 0099-2240. ; 79:16, s. 5030-5037
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Journal article (peer-reviewed)abstract
- Growing evidence indicates that the gut microbiota could have an important role in the development of diet and lifestyle induced diseases. It has been shown that modulation of the gut microbiota by means of probiotics and prebiotics could improve host health. An oat based product fermented by the exopolysaccharide (EPS)-producing Pediococcus parvulus 2.6 has been reported to have a bifidogenic effect. To find out whether the effect could be attributed to the EPS or the bacterium, mice were fed a diet supplemented with 2 % purified EPS or 10(8) CFU/g of live P. parvulus 2.6 for six weeks. Both supplementations altered the gut microbiota composition but in different directions. Purified EPS not only significantly lowered the microbial diversity (P < 0.001) but decreased the bifidobacterial population (P = 0.01). In contrast, the live EPS-producing P. parvulus 2.6 antagonized Enterobacteriaceae without disturbing the homeostasis of the caecal microbiota.
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| 3. |
- Martensson, O, et al.
(author)
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Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley
- 2005
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In: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 38:2, s. 151-155
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Journal article (peer-reviewed)abstract
- The formation of exopolysaccharides (EPS) by Pediococcus damnosus strain 2.6 was investigated in two different high P-glucan suspensions of oat (OBC) and barley (BBC). Bacterial growth was confirmed by measuring pH, colony forming units (cfu), viscosity and ropiness during growth. Growth and an increase in viscosity of the beta-glucan suspension based on oat were observed whereas only a minor growth and no significant effect on viscosity was seen in the beta-glucans suspension based on barley. Higher bacterial growth and higher final viscosity and ropiness were observed in samples that were mixed with the OBC and an ordinary commercial oat-base (Adavena(R) G40). These results show the potential of using a combination of a high beta-glucan suspension of cereals to generate fermented products containing both high levels of native beta-glucans from oats or barley and also microbial beta-glucans from the starter culture.
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| 4. |
- Mårtensson, O, et al.
(author)
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Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.
- 2003
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In: LWT - Food Science and Technology. - 0023-6438. ; 36:3, s. 353-357
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Journal article (peer-reviewed)abstract
- The fermentation characteristics of two strains of lactic acid bacteria (LAB), Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were compared in an oat-based, nondairy milk medium (Adavena® G40). Viscosity and ropiness were the main growth parameters studied. Both strains are reported to produce an exopolysaccharide (EPS) with a -glucan structure; in addition, the L. brevis strain produces also an EPS with an -glucan structure. Both strains were able to ferment and produce EPS in the oat-based, nondairy medium to the extent that an obvious change was observed in terms of viscosity and ropiness during the fermentation period. These results show the potential of both LAB strains as possible starter cultures in new kinds of fermented, nondairy milk products.
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| 5. |
- Mårtensson, Olof, et al.
(author)
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Development of an oat-based sour milk-like product
- 2003
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In: Advances in Food Sciences. - 1431-7737. ; 25:3, s. 100-106
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Journal article (peer-reviewed)abstract
- A fermented, oat-based product with properties resembling those of the traditional, Swedish, fermented milk product "filmjoelk" (sour milk) was developed. Com., mixed-strain, mesophilic starter cultures were grown in the oatbases M30, G40, and Oatly, which differed in the compn. of their carbohydrates. The exopolysaccharide-producer Pediococcus damnosus 2.6 was included to increase the viscosity of the G40 product. The CHN-19 culture chosen for the final product formulation produced a pleasant, buttery aroma, but a less sour taste than ordinary "filmjoelk". The addn. of glucose to M30 increased the acidification rate and gave a better aroma. A sensory anal. of two flavored products based on the G40 and M30 media, showed a higher acceptance of the M30 product. This study shows a potential for producing an oat-based "filmjoelk", but further work on consistency and taste is needed.
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| 6. |
- Mårtensson, Olof, et al.
(author)
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Effects of fermented, ropy, non-dairy, oat-based products on serum lipids and the faecal excretion of cholesterol and short chain fatty acids in germfree and conventional rats
- 2002
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In: Nutrition Research. - 0271-5317. ; 22:12, s. 1461-1473
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Journal article (peer-reviewed)abstract
- Three fermented, ropy, non-dairy, oat-based products were evaluated for their effect on serum lipids, faecal cholesterol and faecal short chain fatty. acids in germfree and conventional rats. Three different exopolysaccharide (EPS) producing lactic acid bacteria strains were used to ferment the non-dairy oat-base (Adavena(R) G40) (Ceba Foods AB, Lund; Sweden). Two commercial non-dairy products based on oats (Mill Milk(TM)) (Ceba Foods AB, Lund, Sweden) and rice (Rice Dream(R)) (Imagine Foods, London, UK) were used as non-ropy and unfermented controls. All the standardized feeds were sterilized before being fed to the animals. Adult, germfree-and conventional AGUS rats, were fed the above sterile diets ad libitum for 21 days. Blood samples and faecal samples were collected and the animals' weight gain was monitored throughout the study. No significant change in serum lipids or faecal excretion of cholesterol was observed between the groups on the different diets. A difference in faecal SCFA pattern was observed in conventional rats fed on the oat-based diets in comparison. to the group fed on the rice-based diet. More evidence is needed to support the effect of fermented, ropy, oat-based products and their potential effect on serum lipids, faecal cholesterol/coprostanol levels and amounts of short chain fatty acids.
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| 7. |
- Mårtensson, Olof, et al.
(author)
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Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media
- 2002
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In: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 214:3, s. 232-236
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Journal article (peer-reviewed)abstract
- Four strains of lactic acid bacteria were used as pure or mixed cultures to investigate the texture-promoting capacity and exopolysaccharides (EPS) formation in three different oat-based, non-dairy milk products, Adavena G40, Adavena M40 (both with a dry matter content of 20%) and Mill Milk (with a dry matter content of 10%). Viscosity was measured at two different shear rates during 2 min of shear thinning. The highest viscosity was measured at a shear rate of 129 s(-1) when a mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Lactobacillus brevis DSM 1269 was grown at 30degreesC in the medium containing mostly glucose as the carbohydrate source (Adavena G40). The mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Streptococcus thermophilus DSM 20259 gave the highest viscosity when using the medium with a dry matter content of 20% and maltose as the main carbohydrate source (Adavena M40). The EPS formation in the Adavena G40 medium was confirmed by isolating the soluble polymer fraction after fermentation. A higher yield of polymer dry mass was obtained from the samples with higher viscosity. The study shows that the eo-operative growth that occurs when using mixed cultures also influences the EPS formation and final viscosity in the different oat-based media. This knowledge is of importance when strains are selected for the development of new kinds of fermented, oat-based, non-dairy products.
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| 8. |
- Mårtensson, Olof, et al.
(author)
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The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products
- 2002
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In: Food Research International. - 0963-9969. ; 35:8, s. 775-784
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Journal article (peer-reviewed)abstract
- The survival of the probiotic strains Lactobacillus reuteri ATCC 55730, Lactobacillus acidophilus DSM 20079 and Bifidobacterium bifidum DSM 20456, all of human origin, were investigated in three different oat-based, non-dairy products (Adavena M40, MG20 and G40). The products were fermented by the three strains with and without the presence of a commercial yoghurt culture (V2). Samples were stored at 6 degreesC up to 30 days. In general, the oat-based products were shown to be a suitable support for these intestinal bacteria. L. reuteri ATCC 55730 had the highest viability in all of the products investigated. After 30 days the cell viability of L. reuteri ATCC 55730 was 10(8) CFU ml(-1) in all three oat-based products. Lower viability was seen when the strains were grown in the presence of the yoghurt culture compared to when they were grown as pure cultures. These products also exhibited a lower pH value in comparison to products fermented with the pure cultures. The milisation of the main fermentable carbohydrates in the products varied across the bacterial strains. A decrease in beta-glucan content was seen for the products fermented by the B. bifidum DSM 20456 strain. This work shows that these oat-bases with different mono- and disaccharide composition can be used to support the growth of human intestinal bacteria and also maintain high cell viability during cold storage.
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