Plant Foods for Human Nutrition

, Volume 67, Issue 1, pp 88–93 | Cite as

Dual Functionality of Triticale as a Novel Dietary Source of Prebiotics with Antioxidant Activity in Fermented Dairy Products

Original Paper

Abstract

The objectives of this study were to: i) define the optimum concentration of triticale bran (TB) that can be incorporated in yogurt, ii) evaluate the prebiotic effects of TB on microbial viability, pH and total titratable acidity (TTA) in yogurt across 28 days of cold storage, and iii) measure the oxygen radical absorbance capacity (ORAC) of water-extractable polysaccharides (WEP) in TB. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures. Lactobacillus acidophilus and Bifidobacterium lactis were used as probiotics. A concentration of 4% TB in yogurt was determined to be the maximum amount that could be added without causing synersis. By day 7, the number of bacteria greatly increased in yogurt samples containing TB and maintained higher viable bacteria counts at the end of the cold storage period, in comparison to controls (P ≤ 0.05). Confirming this data was the lower pH levels and higher TTA values of TB yogurt samples exhibited throughout 28 days (P ≤ 0.05). Polysaccharide extracts of TB exhibited strong antioxidant activity with an ORAC value of 33.86 ± 2.30 μmol trolox equivalents (TE)/g of bran. Results of this study suggest that TB may serve as a new prebiotic and antioxidant source for functional foods and nutraceutical applications.

Keywords

Triticale bran Prebiotic Yogurt Water-extractable polysacharides Lactobacillus acidophilus Bifidobacterium lactis 

References

  1. 1.
    Hernández L, Afonso D, Rodríguez E, Díaz C (2011) Phenolic compounds in wheat grain cultivars. Plant Foods Hum Nutr 66:1–8CrossRefGoogle Scholar
  2. 2.
    Hosseinian FS, Mazza G (2009) Triticale bran and straw: Potential new sources of phenolic acids, proanthocyanidins, and lignans. J Funct Foods 1:57–64CrossRefGoogle Scholar
  3. 3.
    Saunders RM, Lorenz K (1974) The sugars of triticale bran. Cereal Chem 52:472–478Google Scholar
  4. 4.
    Topping D (2007) Cereal complex carbohydrates and their contribution to human health. J Cereal Sci 46:220–229CrossRefGoogle Scholar
  5. 5.
    Thammarutwasik P, Hongpattarakere T, Chantachum S, Kijroongrojana K, Itharat A, Reanmongkol W, Tewtrakul S, Ooraikul B (2009) Prebiotics—A review. Songklanakarin J Sci Technol 31:401–408Google Scholar
  6. 6.
    Rao RSP, Muralikrishna G (2006) Water soluble feruloyl arabinoxylans from rice and ragi: Changes upon malting and their consequence on antioxidant activity. Phytochemistry 67:91–99CrossRefGoogle Scholar
  7. 7.
    Costabile A, Klinder A, Fava F, Napolitano A, Fogliano V, Leonard C, Gibson GR, Tuohy KM (2008) Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: A double-blind, placebo-controlled, crossover study. Br J Nutr 99:110–120Google Scholar
  8. 8.
    Espírito Santo AP, Silva RC, Soares FASM, Anjos D, Gioielli LA, Oliveira MN (2010) Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt. Int Dairy J 20:415–422Google Scholar
  9. 9.
    Behrad S, Yusof MY, Goh KL, Baba AS (2009) Manipulation of probiotics fermentation of yogurt by cinnamon and licorice: Effects on yogurt formation and inhibition of Helicobacter pylori growth in vitro. WASET 60:590–594Google Scholar
  10. 10.
    Escarnot E, Aguedo M, Agneessens R, Wathelet B, Paquot M (2011) Extraction and characterization of water-extractable and water-unextractable arabinoxylans from spelt bran: Study of the hydrolysis conditions for monosaccharides analysis. J Cereal Sci 53:45–52CrossRefGoogle Scholar
  11. 11.
    Laboratory NRE (2005) Lab analytical procedures for the preparation of samples for compositional analysis. Department of Energy, USAGoogle Scholar
  12. 12.
    AOAC (2006) Official method for determination of crude protein in animal feed (method 968.06). AOAC InternationalGoogle Scholar
  13. 13.
    Georgiev V, Weber J, Kneschke E, Denev P, Bley T, Pavlov A (2010) Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot Beta vulgaris cv. detroit dark red. Plant Foods Hum Nutr 65:105–111Google Scholar
  14. 14.
    Kaplan H, Hutkins RW (2000) Fermentation of fructooligosaccharides by lactic acid bacteria and bifidobacteria. Appl Environ Microbiol 66:2682–2684CrossRefGoogle Scholar
  15. 15.
    Bomba A, Nemcová R, Mudronová D, Guba P (2002) The possibilities of potentiating the efficacy of probiotics. Trends Food Sci Technol 13:121–126CrossRefGoogle Scholar
  16. 16.
    Lorenz K, Reuter FW, Sizer C (1974) The mineral composition of triticales and triticale milling fractions by x-ray fluorescence and atomic absorption. Cereal Chem 51:534–541Google Scholar
  17. 17.
    Vasiljevic T, Shah NP (2008) Probiotics–from metchnikoff to bioactives. Int Dairy J 18:714–728CrossRefGoogle Scholar
  18. 18.
    Rattanachaikunsopon P, Phumkhachorn P (2010) Lactic acid bacteria: Their antimicrobial compounds and their uses in food production. Ann Biol Res 1:218–228Google Scholar
  19. 19.
    Beshkova DM, Simova ED, Frengova GI, Simov ZI, Dimitrov ZP (2003) Production of volatile aroma compounds by kefir starter cultures. Int Dairy J 13:529–535CrossRefGoogle Scholar
  20. 20.
    Kailasapathy K, Harmstorf I, Phillips M (2008) Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT-Food Sci Technol 41:1317–1322CrossRefGoogle Scholar
  21. 21.
    Perez-Jimenez J, Saura-Calixto F (2005) Literature data may underestimate the actual antioxidant capacity of cereals. J Agric Food Chem 53:5036–5040CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, Inc. 2012

Authors and Affiliations

  1. 1.Food Science and Nutrition Program, Department of ChemistryCarleton UniversityOttawaCanada
  2. 2.Department of ChemistryCarleton UniversityOttawaCanada

Personalised recommendations