Brewer’s Spent Grain Enhanced the Recovery of Potential Probiotic Strains in Fermented Milk After Exposure to In Vitro-Simulated Gastrointestinal Conditions

2021 ◽  
Author(s):  
Carolina Battistini ◽  
Marcos Edgar Herkenhoff ◽  
Marcela de Souza Leite ◽  
Antonio Diogo Silva Vieira ◽  
Raquel Bedani ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Brewer’S Spent Grain ◽  
Gastrointestinal Conditions ◽  
Probiotic Strains ◽  
Spent Grain

Interactions of a Lignin-Rich Fraction from Brewer’s Spent Grain with Gut Microbiota in Vitro

2013 ◽  
Vol 61 (27) ◽  
pp. 6754-6762 ◽  
Author(s):  
Piritta Niemi ◽  
Anna-Marja Aura ◽  
Johanna Maukonen ◽  
Annika I. Smeds ◽  
Ismo Mattila ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Brewer’S Spent Grain ◽  
Spent Grain

Production, Purification, and in Vitro Evaluation of the Prebiotic Potential of Arabinoxylooligosaccharides from Brewer’s Spent Grain

2015 ◽  
Vol 63 (38) ◽  
pp. 8429-8438 ◽  
Author(s):  
Belén Gómez ◽  
Beatriz Míguez ◽  
Adán Veiga ◽  
Juan Carlos Parajó ◽  
José Luís Alonso
Keyword(s):  
In Vitro Evaluation ◽  
Brewer’S Spent Grain ◽  
Spent Grain

scholarly journals Probiotic strains: survival under simulated gastrointestinal conditions, in vitro adhesion to Caco-2 cells and effect on cytokine secretion

2008 ◽  
Vol 227 (5) ◽  
pp. 1475-1484 ◽  
Author(s):  
Pilar Fernández de Palencia ◽  
Paloma López ◽  
Angel Luis Corbí ◽  
Carmen Peláez ◽  
Teresa Requena
Keyword(s):  
Cytokine Secretion ◽  
Gastrointestinal Conditions ◽  
Probiotic Strains ◽  
In Vitro Adhesion

scholarly journals Evaluation of Some Factors with Significant Influence on Functionality and Viability of Probiotic Strains LA-5 ® and L. Casei 431 ® in Multiple Starter Cultures in Mesophilic Fermented Milk

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Daniela PARASCHIV ◽  
Aida VASILE
Keyword(s):  
Lactococcus Lactis ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Lactococcus Lactis Subsp ◽  
Commercial Code ◽  
Long Time ◽  
Probiotic Strains

Abstract.  For a very long time, probiotics have been selected on the basis of their suitability to food’s environment and technological procedures, as well as survival ability in vitro and also in vivo. These criteria are still used. The aim of this study was to select, using the Plakett-Burman design of experiments model, of three significant factors, which influence the multiplication ability and viability of probiotic strains Lactobacillus acidophilus (commercial code LA-5®) and Lactobacillus casei subsp. paracasei (commercial code L. casei 431®) in fermented mesophilic milk product (commercial named Sana) obtained by fermentation with a multiple culture with mesophilic lactic starter Flora Danica Chr. Hansen commercial starters (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis and Leuconostoc mesenteroides subsp. cremoris). By statistical analysis the most important factors (independent variables)  with influence on the probiotic bacteria were selected for the optimized. These are the temperature of fermentation; the ratio between probiotic strains and Flora Danica and the addition of prebiotic Fagopyrum esculentum flour. In the future experiments the optimum values of these parameters will be optimized by using response surface methodology, in order to establish the conditions in which can be obtain the mesophilic fermented milk products with probiotic action in vivo. 

A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse

2016 ◽  
Vol 7 (5) ◽  
pp. 2312-2319 ◽  
Author(s):  
Marina Padilha ◽  
Martha Lissete Villarreal Morales ◽  
Antonio Diogo Silva Vieira ◽  
Mayra Garcia Maia Costa ◽  
Susana Marta Isay Saad
Keyword(s):  
Lactobacillus Acidophilus ◽  
Bifidobacterium Animalis ◽  
Gastrointestinal Conditions ◽  
Probiotic Strains

Advantageous addition of a prebiotic mixture in petit-suisse cheese, improved the probiotic strains survival under gastrointestinal conditions simulated in vitro throughout 28 days of storage.

scholarly journals Solid-state fermented brewer's spent grain enzymatic extract increases in vitro and in vivo feed digestibility in European seabass

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Helena Fernandes ◽  
Francisco Moyano ◽  
Carolina Castro ◽  
José Salgado ◽  
Francisca Martínez ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
High Potential ◽  
In Vitro Digestibility ◽  
Brewer’S Spent Grain ◽  
Dietary Phosphorus ◽  
European Seabass ◽  
Spent Grain

AbstractBrewer’s spent grain (BSG) is the largest by-product originated from the brewery industry with a high potential for producing carbohydrases by solid-state fermentation. This work aimed to test the efficacy of a carbohydrases-rich extract produced from solid-state fermentation of BSG, to enhance the digestibility of a plant-based diet for European seabass (Dicentrarchus labrax). First, BSG was fermented with A. ibericus to obtain an aqueous lyophilized extract (SSF-BSG extract) and incorporated in a plant-based diet at increasing levels (0—control; 0.1%, 0.2%, and 0.4%). Another diet incorporating a commercial carbohydrases-complex (0.04%; Natugrain; BASF) was formulated. Then, all diets were tested in in vitro and in vivo digestibility assays. In vitro assays, simulating stomach and intestine digestion in European seabass, assessed dietary phosphorus, phytate phosphorus, carbohydrates, and protein hydrolysis, as well as interactive effects between fish enzymes and dietary SSF-BSG extract. After, an in vivo assay was carried out with European seabass juveniles fed selected diets (0—control; 0.1%, and 0.4%). In vitro digestibility assays showed that pentoses release increased 45% with 0.4% SSF-BSG extract and 25% with Natugrain supplemented diets, while amino acids release was not affected. A negative interaction between endogenous fish enzymes and SSF-BSG extract was observed in both diets. The in vivo digestibility assay corroborated in vitro data. Accordingly, the dietary supplementation with 0.4% SSF-BSG increased the digestibility of dry matter, starch, cellulose, glucans, and energy and did not affect protein digestibility. The present work showed the high potential of BSG to produce an added-value functional supplement with high carbohydrases activity and its potential contribution to the circular economy by improving the nutritional value of low-cost and sustainable ingredients that can be included in aquafeeds.

scholarly journals In vitro Rumen Degradability Study of Wet Brewer’s Spent Grain by Modified Rumen Simulation Technique (TANUVAS-RUSITECTM)

2020 ◽  
Vol 9 (5) ◽  
pp. 1118-1127
Author(s):  
V. Thavasiappan ◽  
K. Nanjappan ◽  
P. Visha ◽  
R. Ezakial Napolean ◽  
P. Selvaraj ◽  
...  
Keyword(s):  
Simulation Technique ◽  
Brewer’S Spent Grain ◽  
Spent Grain
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