301 - ‘Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms’. International Journal of Molecular Sciences. 13(5): 6026–6039

Reference Number: 301

Year: 2012

Authors: Russo P. et al

Link: Link to original paper

Health: Cholesterol

Nutrition: Beta-glucans | Exopolysaccharides

Inclusions: Oats

Summary

THE SCIENCE

Probiotics, prebiotics and synbiotics are frequently-used components for the elaboration of functional food. Currently, most of the commercialized probiotics are limited to a few strains of the genera Bifidobacteria, Lactobacillus and Streptococcus, most of which produce exopolysaccharides (EPS). This suggests that the beneficial properties of these microorganisms may be related to the biological activities of these biopolymers. In this work we report that a 2-substituted-(1,3)-?-d-glucan of non-dairy bacterial origin has a prebiotic effect on three probiotic strains. Moreover, the presence of this ?-d-glucan potentiates in vitroadhesion of the probiotic Lactobacillus plantarum WCFS1 to human intestinal epithelial cells.

WHAT DOES THIS MEAN FOR BAKERS?

The study indicates that consuming foods with Beta-Glucans can nourish the positive bacteria in the gut such as Plantarum.

So including oats in your bread is a good way of doing this.

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