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Fermentation of barley flour with Lactobacillus reuteri

a source of bioactive compounds against a leaky gut?

Pallin, Anton (2015). Fermentation of barley flour with Lactobacillus reuteri. Uppsala : Sveriges lantbruksuniv.
ISBN 978-91-576-9282-5
eISBN 978-91-576-9283-2
[Licentiate thesis]

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Abstract

Fermentation of foodstuffs has beneficial effects on shelf life, taste and texture and
possibly also health of the consumer. Products containing microbes with beneficial
health effects for the host are defined as probiotics. One probiotic bacterium,
Lactobacillus reuteri, has been shown to exert positive effects on a number of diseases
and disorders, including a possible protective role against increased intestinal
permeability or ‘leaky gut’. Increased intestinal permeability has been linked to e.g.
inflammatory bowel disease (IBD), irritable bowel disease (IBS), coeliac disease and
infectious diarrhoea. This study examined the effect of different cereal substrates on the
growth, general metabolism and production of potential bioactive compounds by L.
reuteri, with the aim of establishing a synbiotic formulation effective against increased
intestinal permeability. Combinations of six barley varieties and six strains of bacteria
were evaluated using standard plate counts, chemical analysis (1H-NMR) and a small
intestinal epithelial cell model (IPEC-J2). The overall growth of L. reuteri in barley
flour was good and reached higher densities in untreated compared with heat-treated
flours. Differences in growth were also seen between bacterial strains and barley
varieties. The general metabolism was similar for all strains with a few exceptions, e.g.
lower production of succinate from L. reuteri DSM 17938. Two potentially bioactive
compounds, γ-aminobutyric acid (GABA) and 3-hydroxypropionic acid (reuterin), were
detected in barley fermented by L. reuteri. GABA was present in unfermented flour at
similar levels as in the fermented counterpart, indicating no or low production by L.
reuteri. Reuterin production was detected as formation of 1,3-propanediol and was
strain-specific, being present in fermentation with DSM 17938 and ATCC PTA 6475.
Experiments with IPEC-J2 cells revealed an increase in epithelial permeability caused
by untreated flour, both fermented and unfermented. Treatment with heat-treated flour
had a slight increasing effect on permeability, but recovered over time. Pre-treatments
with live bacteria or fermented heat-treated flour before challenge with enterotoxigenic
E. coli revealed significantly lower leakage of a molecular probe (FITC-dextran, 4
kDa). However, neither live bacteria nor their metabolites had a protective effect on
epithelial permeability, measured as transepithelial electrical resistance (TEER).

Authors/Creators:Pallin, Anton
Title:Fermentation of barley flour with Lactobacillus reuteri
Subtitle:a source of bioactive compounds against a leaky gut?
Year of publishing :2015
Depositing date:2015
Number of Pages:60
Papers/manuscripts:
NumberReferences
IAnton Pallin, Peter Agback, Hans Jonsson and Stefan Roos. (2015) Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri. Manuscript.
IIAnton Pallin, Torbjörn Lundh, Hans Jonsson and Stefan Roos. (2015) Metabolites produced by Lactobacillus reuteri during cereal fermentation prevent increased intestinal permeability caused by ETEC in vitro. Manuscript.
Place of Publication:Uppsala
Publisher:Department of Microbiology, Swedish University of Agricultural Sciences
ISBN for printed version:978-91-576-9282-5
ISBN for electronic version:978-91-576-9283-2
Language:English
Publication Type:Licentiate thesis
Full Text Status:Public
Agris subject categories.:Q Food science > Q02 Food processing and preservation
Subjects:(A) Swedish standard research categories 2011 > 1 Natural sciences > 106 Biological Sciences (Medical to be 3 and Agricultural to be 4) > Microbiology (Microbiology in the medical area to be 30109)
Agrovoc terms:barley, hordeum vulgare, varieties, lactobacillus, cereal flours, fermentation, probiotics, microbial flora, nmr spectroscopy, human diseases
Keywords:Lactobacillus reuteri, barley, probiotics, prebiotics, synbiotics, intestinal barrier integrity, NMR, IPEC-J2, cereal fermentation
URN:NBN:urn:nbn:se:slu:epsilon-e-2406
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-2406
ID Code:11861
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Dept. of Microbiology (until 161231)
Deposited By: Anton Pallin
Deposited On:12 Feb 2015 13:32
Metadata Last Modified:19 Feb 2015 23:04

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