Effect of Glutinous Rice on Survival of Lactobacillus plantarum TISTR 875
Abstract
Heath benefits of probiotics are dependent upon viable cells in the final product and their survival during transit through the gastrointestinal tract. Objectives of this research were to determine the survival of Lactobacillus plantarum TISTR 875 in glutinous rice during storage at 4°C, and evaluate the potential of glutinous rice as substrate for protection of L. plantarum TISTR 875 under simulated gastrointestinal tract conditions. Glutinous rice was milled into powder and suspended in water (10% w/v). Survival of L. plantarum TISTR 875 during storage in 10% (w/v) glutinous rice at 4°C for 30 days was studied. The viability of L. plantarum TISTR 875 increased from 6.18 to 6.55 log10CFU/ml. There were changes in pH value (6.11 to 5.50), titratable acidity (0.59 to 0.72 g/l) and reducing sugar concentration (1.05 to 1.17 g/l) during the storage period. Protective effect of 10% (w/v) glutinous rice on viability of L. plantarum TISTR 875 under simulated gastrointestinal tract conditions was studied compared to control (without rice powder). Survival of L. plantarum TISTR 875 was significantly improved in the present of glutinous rice (p<0.05) in both simulated gastric juice (pH 2.0) for 240 min and simulated small intestine (pH 8.0) for 240 min by 2.02 and 1.28 log10CFU/ml, respectively. Keywords : glutinous rice, probiotics, storage, simulated gastrointestinal tract, Lactobacillus plantarum TISTR 875References
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utilization as an encapsulating agent for targeted delivery of probiotics. Food Chemistry, 239, 287-294.
AOAC. (1995). Official Methods of Analysis. (16thed). Association of Official Analytical Chemists.
Washington DC, USA.
AOAC. (2000). Official Method of Analysis. (17thed). Association of Official Analytical Chemists. Maryland, USA.
Blaiotta, G., La Gatta, B., Capua, M., Luccia, A., Coppola, R., & Aponte, M. (2013). Effect of chestnut extract and
chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract
conditions. Food Microbiology, 36(2), 161-169.
Charalampopoulos, D., & Pandiella, S.S. (2010). Survival of human derived Lactobaillus plantarum in fermented cereal extrats during refrigerated storage. LWT-Food Science and Technology, 43, 431-435.
Charalampopoulos, D., Pandiella, S.S., & Webb, C. (2003). Evaluation of the effect of malt, wheat and barley extracts on viability of potentially probiotic lactic acid bacteria under acidic conditions. International Journal of Food Microbiology, 82, 133-141.
Charteris, W.P., Kelly, P.M., Morelli, L. & Collins, J.K. (1998). Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. Journal of Applied Microbiology, 84, 759-768.
Collins, C.H., Lyne, P.M., & Grange, J.M. (1989). Counting microorganism. In Collins, C.H., Lyne, P.M., & Grange, J.M. (Eds.). Microbiological Methods. (p. 127-140). UK: Butterworth-Heinemann, Oxford.
Curto, A.L., Pitino, I., Mandalari, G., Dainty, J.R., Faulks, R.M., & Wickham, M.S.J. (2011). Survival of probiotic
lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion. Food
Microbiology, 28(7), 1359-1366.
Dave, R.I., & Shah, N.P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial
starter cultures. International Dairy Journal, 7(1), 31-41.
FAO/WHO (2002). Guidelines for the evaluation of probiotics in food. In Report of a Joint FAO/WHO Working Group report on Drafting Guidelines for the Evaluation of Probiotics in Food. (pp.1-10). London Ontario, Canada.
Granato, D., Branco, G.F., Cruz, A.G., Faria, José de A.F. & Shah, N.P. (2010). Probiotic dairy products as functional foods comprehensive. Reviews in Food Science and Food Safety, 9(5), 455-470.
Gerald, W.T. (1998). Studies of the Intestinal Microflora: A Prerequisite for the Development of Probiotics.
International Dairy Journal, 8(5–6), 527-533.
Gill, H.S., & Guarner, F. (2004). Probiotics and human health: a clinical perspective. Postgraduate Medical
Journal, 80(947), 516-526.
Gomes, A.M.P., & Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology, 10, 139-157.
Heenan, C.N., Adams, M.C., Hosken, R.W., & Fleet, G.H. (2004). Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. LWT-Food Science and Technology, 37(4), 461-466.
Heller, K.J. (2001). Probiotic bacteria in fermented foods: product characteristics and starter organisms.
The American Journal of Clinical Nutrition, 73(2), 374s-379s.
Kang, M.Y., Rico, C. & Lee, S.C. (2010). Physicochemical properties of eight popular glutinous rice varieties in
Korea. Plant Production Science, 13(2), 177-184.
Khalf, M., Dabour, N., & Fliss, I. (2010). Viability of probiotic bacteria in maple sap products under storage and
gastrointestinal conditions. Bioresource technology, 101(20), 7966-7972.
Lapsiri, W., & Wanchaitanawong, P. (2012). Protective effects of soybean, sesame and Jobs Tears on the survival
of fermented vegetable Lactobacillus plantarum under gastrointestinal tract conditions. African Journal of
Microbiology Research, 6(14), 3380-3389.
Michida, H., Tamalampudi, S., Pandiella, S.S., Webb, C., Fukuda, H., & Kondo, A. (2006). Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions.
Biochemical Engineering Journal, 28(1), 73-78.
Miller, G. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31, 426-428.
Nualkaekul, S., & Charalampopoulos, D. (2011). Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, 146(2), 111-117.
Olsen, K.M., & Purugganan, M.D. (2002). Molecular evidence on the origin and evolution of glutinous rice. Genetics,
162(2), 941-950.
Ouwehand, A.C., Salminen, S.C. & Isolauri, E. (2002). Probiotics: an overview of beneficial effects. Antonie van Leeuwenhoek, 82, 279-289.
Patel, H.M., Pandiella, S.S., Wang, R.H., & Webb, C. (2004). Influence of malt, wheat and barley extracts on the
bile tolerance of selected strains of lactobacilli. Food Microbiology, 21, 83-89.
Saarela, M., Mogensen, G., Fondén, R., Mättö, J., & Mattila-Sandholm, T., (2000). Probiotic bacteria: safety,
functional and technological properties. Journal of Biotechnology, 84(3), 197-215.
Salminen, S., & Von Wright, A. (2004). Lactic acid bacteria: microbiological and functional aspects. CRC Press.
Saman, P., Fucino, P., Vazquez, J.A. & Pandiella S.S. (2011). Fermentibility of brown rice and rice bran for growth of human Lactobacillus plantarum NCIMB 8826. Food Technology and Biotechnology, 49, 128-132.
Savedboworn, W., Charoen, R., & Phattayakorn, K. (2014). Growth and survival rates of Lactobacillus plantarum
in Thai cereal cultivars. International Journal Applied Science and Technology, 7(3), 49-61.
Sharp, M.D., McMahon, D.J., & Broadbent J.R. (2008). Comparative evaluation of yogurt and low-fat cheddar
cheese as delivery media for probiotic Lactobacillus casei. Journal of Food Science, 73(7), M375-377.
Shori, A.B. (2015). The potential applications of probiotics on dairy and non-dairy foods focusing on viability
during storage. Biocatalysis and Agricultural Biotechnology, 4(4), 423-431.
Srisuvor, N. (2016). Use of cooked rice (Oryza sativa L.) of indigenous cultivars as food matrices for probiotics.
KMUTT Research and Development Journal, 39(1), 55-65. (in Thai)
Tripathi, M.K. & Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage.
Journal of Functional Foods, 9, 225-241.
Vichapong, J., Sookserm, M., Srijesdaruk, V., Swatsitang, P., & Srijaranai, S. (2010). High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. LWT-Food Science and Technology, 43(9), 1325-1330.
Williams, N.T. (2010). Probiotics. American Journal of Health-System Pharmacy, 67(6), 449-458.
utilization as an encapsulating agent for targeted delivery of probiotics. Food Chemistry, 239, 287-294.
AOAC. (1995). Official Methods of Analysis. (16thed). Association of Official Analytical Chemists.
Washington DC, USA.
AOAC. (2000). Official Method of Analysis. (17thed). Association of Official Analytical Chemists. Maryland, USA.
Blaiotta, G., La Gatta, B., Capua, M., Luccia, A., Coppola, R., & Aponte, M. (2013). Effect of chestnut extract and
chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract
conditions. Food Microbiology, 36(2), 161-169.
Charalampopoulos, D., & Pandiella, S.S. (2010). Survival of human derived Lactobaillus plantarum in fermented cereal extrats during refrigerated storage. LWT-Food Science and Technology, 43, 431-435.
Charalampopoulos, D., Pandiella, S.S., & Webb, C. (2003). Evaluation of the effect of malt, wheat and barley extracts on viability of potentially probiotic lactic acid bacteria under acidic conditions. International Journal of Food Microbiology, 82, 133-141.
Charteris, W.P., Kelly, P.M., Morelli, L. & Collins, J.K. (1998). Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. Journal of Applied Microbiology, 84, 759-768.
Collins, C.H., Lyne, P.M., & Grange, J.M. (1989). Counting microorganism. In Collins, C.H., Lyne, P.M., & Grange, J.M. (Eds.). Microbiological Methods. (p. 127-140). UK: Butterworth-Heinemann, Oxford.
Curto, A.L., Pitino, I., Mandalari, G., Dainty, J.R., Faulks, R.M., & Wickham, M.S.J. (2011). Survival of probiotic
lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion. Food
Microbiology, 28(7), 1359-1366.
Dave, R.I., & Shah, N.P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial
starter cultures. International Dairy Journal, 7(1), 31-41.
FAO/WHO (2002). Guidelines for the evaluation of probiotics in food. In Report of a Joint FAO/WHO Working Group report on Drafting Guidelines for the Evaluation of Probiotics in Food. (pp.1-10). London Ontario, Canada.
Granato, D., Branco, G.F., Cruz, A.G., Faria, José de A.F. & Shah, N.P. (2010). Probiotic dairy products as functional foods comprehensive. Reviews in Food Science and Food Safety, 9(5), 455-470.
Gerald, W.T. (1998). Studies of the Intestinal Microflora: A Prerequisite for the Development of Probiotics.
International Dairy Journal, 8(5–6), 527-533.
Gill, H.S., & Guarner, F. (2004). Probiotics and human health: a clinical perspective. Postgraduate Medical
Journal, 80(947), 516-526.
Gomes, A.M.P., & Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology, 10, 139-157.
Heenan, C.N., Adams, M.C., Hosken, R.W., & Fleet, G.H. (2004). Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. LWT-Food Science and Technology, 37(4), 461-466.
Heller, K.J. (2001). Probiotic bacteria in fermented foods: product characteristics and starter organisms.
The American Journal of Clinical Nutrition, 73(2), 374s-379s.
Kang, M.Y., Rico, C. & Lee, S.C. (2010). Physicochemical properties of eight popular glutinous rice varieties in
Korea. Plant Production Science, 13(2), 177-184.
Khalf, M., Dabour, N., & Fliss, I. (2010). Viability of probiotic bacteria in maple sap products under storage and
gastrointestinal conditions. Bioresource technology, 101(20), 7966-7972.
Lapsiri, W., & Wanchaitanawong, P. (2012). Protective effects of soybean, sesame and Jobs Tears on the survival
of fermented vegetable Lactobacillus plantarum under gastrointestinal tract conditions. African Journal of
Microbiology Research, 6(14), 3380-3389.
Michida, H., Tamalampudi, S., Pandiella, S.S., Webb, C., Fukuda, H., & Kondo, A. (2006). Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions.
Biochemical Engineering Journal, 28(1), 73-78.
Miller, G. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31, 426-428.
Nualkaekul, S., & Charalampopoulos, D. (2011). Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, 146(2), 111-117.
Olsen, K.M., & Purugganan, M.D. (2002). Molecular evidence on the origin and evolution of glutinous rice. Genetics,
162(2), 941-950.
Ouwehand, A.C., Salminen, S.C. & Isolauri, E. (2002). Probiotics: an overview of beneficial effects. Antonie van Leeuwenhoek, 82, 279-289.
Patel, H.M., Pandiella, S.S., Wang, R.H., & Webb, C. (2004). Influence of malt, wheat and barley extracts on the
bile tolerance of selected strains of lactobacilli. Food Microbiology, 21, 83-89.
Saarela, M., Mogensen, G., Fondén, R., Mättö, J., & Mattila-Sandholm, T., (2000). Probiotic bacteria: safety,
functional and technological properties. Journal of Biotechnology, 84(3), 197-215.
Salminen, S., & Von Wright, A. (2004). Lactic acid bacteria: microbiological and functional aspects. CRC Press.
Saman, P., Fucino, P., Vazquez, J.A. & Pandiella S.S. (2011). Fermentibility of brown rice and rice bran for growth of human Lactobacillus plantarum NCIMB 8826. Food Technology and Biotechnology, 49, 128-132.
Savedboworn, W., Charoen, R., & Phattayakorn, K. (2014). Growth and survival rates of Lactobacillus plantarum
in Thai cereal cultivars. International Journal Applied Science and Technology, 7(3), 49-61.
Sharp, M.D., McMahon, D.J., & Broadbent J.R. (2008). Comparative evaluation of yogurt and low-fat cheddar
cheese as delivery media for probiotic Lactobacillus casei. Journal of Food Science, 73(7), M375-377.
Shori, A.B. (2015). The potential applications of probiotics on dairy and non-dairy foods focusing on viability
during storage. Biocatalysis and Agricultural Biotechnology, 4(4), 423-431.
Srisuvor, N. (2016). Use of cooked rice (Oryza sativa L.) of indigenous cultivars as food matrices for probiotics.
KMUTT Research and Development Journal, 39(1), 55-65. (in Thai)
Tripathi, M.K. & Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage.
Journal of Functional Foods, 9, 225-241.
Vichapong, J., Sookserm, M., Srijesdaruk, V., Swatsitang, P., & Srijaranai, S. (2010). High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. LWT-Food Science and Technology, 43(9), 1325-1330.
Williams, N.T. (2010). Probiotics. American Journal of Health-System Pharmacy, 67(6), 449-458.
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2017-10-20
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