Reference Number: 301
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.