Document Detail


Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic L. acidophilus, L. johnsonii and L. reuteri.
MedLine Citation:
PMID:  22676388     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The aim of this study was to improve the bioavailability of the dietary phenolic acids in flours from whole grain barley and oat groat following fermentation with lactic acid bacteria (LAB) exhibiting high feruloyl esterase activity (FAE). The highest increase of free phenolic acids was observed after fermentation with three probiotic strains: Lactobacillus (L.) johnsonii LA1, L. reuteri SD2112 and L. acidophilus LA-5, with a maximum increase from 2.55 to 69.91 µg g-1 DM and from 4.13 to 109.42 µg g-1 DM in whole grain barley and oat groat, respectively. Interestingly, higher amounts of bound phenolic acids were detected after both water treatment and LAB fermentation in whole grain barley, indicating higher bioaccessibility, whereas some decrease was detected in oat groat. To conclude, cereal fermentation with specific probiotic strains can lead to significant increase of free phenolic acids thereby improving their bioavailability.
Authors:
Anastasia Solomonova Hole; Ida Rud; Stine Grimmer; Stefanie Sigl; Judith Narvhus; Stefan Sahlstrom
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-6-7
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Jun 
Date Detail:
Created Date:  2012-6-8     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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