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Dietary fibre in fermented oat and barley beta-glucan rich concentrates

Lambo, Adele LU ; Öste, Rickard LU and Nyman, Margareta LU (2005) In Food Chemistry 89(2). p.283-293
Abstract
The ability of different lactic acid bacteria to influence the physicochemical characteristics (content, viscosity and molecular weight) of dietary fibre in beta-glucan-rich barley and oat concentrates was investigated. The cultures used were Lactobacillus acidophilus and the exopolysaccharide producing strain Pediococcus damnosus 2.6, together with the yoghurt culture, V2 (a mixture (1:1) of Lactobacillus delbrueckii subsp. bulgaricus and Streptocoecus salivarius subsp. thermophilus). Two methodologies, one including filtration and another centrifugation-dialysis, to quantify the dietary fibre, were compared. The centrifugation-dialysis method generally gave significantly (P < 0.05) higher values than the filtration method (for... (More)
The ability of different lactic acid bacteria to influence the physicochemical characteristics (content, viscosity and molecular weight) of dietary fibre in beta-glucan-rich barley and oat concentrates was investigated. The cultures used were Lactobacillus acidophilus and the exopolysaccharide producing strain Pediococcus damnosus 2.6, together with the yoghurt culture, V2 (a mixture (1:1) of Lactobacillus delbrueckii subsp. bulgaricus and Streptocoecus salivarius subsp. thermophilus). Two methodologies, one including filtration and another centrifugation-dialysis, to quantify the dietary fibre, were compared. The centrifugation-dialysis method generally gave significantly (P < 0.05) higher values than the filtration method (for example, 79.8 g/100 g DW versus 59.6 g/100 g DW for the total fibre in the native barley fibre concentrate) with the exception of soluble barley fibres. The insoluble fibre content was found to decrease after fermentation (58.8 g/100 g DW to 39.0/37.0 g/100 g DW in barley and 26.0 g/100 g DW to 4.5/3.0 g/100 g DW in oats as analysed by the centrifugation-dialysis method). The soluble fibre in the barley fibre concentrate was apparently not affected by fermentation, while contents and maximum viscosities of the soluble fibre in oat fibre concentrates decreased after fermentation. However, the molecular weight was apparently not affected. (C) 2004 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
molecular weight, viscosity, physicochemical characteristics, beta-glucans, dietary fibre, polysaccharides, oats, barley, fermentation, lactic acid bacteria, cereals
in
Food Chemistry
volume
89
issue
2
pages
283 - 293
publisher
Elsevier
external identifiers
  • wos:000224012500015
  • scopus:4143112440
ISSN
1873-7072
DOI
10.1016/j.foodchem.2004.02.035
language
English
LU publication?
yes
id
815c78ba-e3cd-437e-91fb-872a1ad320da (old id 266506)
date added to LUP
2007-08-09 15:39:32
date last changed
2017-10-29 04:22:55
@article{815c78ba-e3cd-437e-91fb-872a1ad320da,
  abstract     = {The ability of different lactic acid bacteria to influence the physicochemical characteristics (content, viscosity and molecular weight) of dietary fibre in beta-glucan-rich barley and oat concentrates was investigated. The cultures used were Lactobacillus acidophilus and the exopolysaccharide producing strain Pediococcus damnosus 2.6, together with the yoghurt culture, V2 (a mixture (1:1) of Lactobacillus delbrueckii subsp. bulgaricus and Streptocoecus salivarius subsp. thermophilus). Two methodologies, one including filtration and another centrifugation-dialysis, to quantify the dietary fibre, were compared. The centrifugation-dialysis method generally gave significantly (P &lt; 0.05) higher values than the filtration method (for example, 79.8 g/100 g DW versus 59.6 g/100 g DW for the total fibre in the native barley fibre concentrate) with the exception of soluble barley fibres. The insoluble fibre content was found to decrease after fermentation (58.8 g/100 g DW to 39.0/37.0 g/100 g DW in barley and 26.0 g/100 g DW to 4.5/3.0 g/100 g DW in oats as analysed by the centrifugation-dialysis method). The soluble fibre in the barley fibre concentrate was apparently not affected by fermentation, while contents and maximum viscosities of the soluble fibre in oat fibre concentrates decreased after fermentation. However, the molecular weight was apparently not affected. (C) 2004 Elsevier Ltd. All rights reserved.},
  author       = {Lambo, Adele and Öste, Rickard and Nyman, Margareta},
  issn         = {1873-7072},
  keyword      = {molecular weight,viscosity,physicochemical characteristics,beta-glucans,dietary fibre,polysaccharides,oats,barley,fermentation,lactic acid bacteria,cereals},
  language     = {eng},
  number       = {2},
  pages        = {283--293},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Dietary fibre in fermented oat and barley beta-glucan rich concentrates},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2004.02.035},
  volume       = {89},
  year         = {2005},
}