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Effect of probiotic fermentation on antinutrients and in vitro protein and starch digestibilities of indigenously developed RWGT food mixture.
Nutr Health. 2002; 16(3):173-81.NH

Abstract

Indigenously developed RWGT food mixture which contained rice flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1 w/w) was autoclaved 1.5 kg/cm2, 15 min, 121 degrees C), cooled and fermented with 2% liquid culture (containing 10(6) cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [L. casei, L. plantarum (37 degrees C, 24 hr.)] and sequential culture fermentation [S. boulardii (25 degrees C, 24 hr.) + L. casei (37 degrees C, 24 hr.)]; S. boulardii [(25 degrees C, 24 hr.) + L. plantarum (37 degrees C, 24 hr.)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations.

Authors+Show Affiliations

Sindhu SC
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Khetarpaul N
No affiliation info available

MeSH

Analysis of VarianceBacteriocinsDietary ProteinsDigestionFermentationHumansIn Vitro TechniquesLacticaseibacillus caseiMilk ProteinsPhenolsPhytic AcidPlants, EdibleProbioticsSaccharomycesStarchTrypsin InhibitorsWhey Proteins

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12418801

Citation

Sindhu, Sangeeta C., and Neelam Khetarpaul. "Effect of Probiotic Fermentation On Antinutrients and in Vitro Protein and Starch Digestibilities of Indigenously Developed RWGT Food Mixture." Nutrition and Health, vol. 16, no. 3, 2002, pp. 173-81.
Sindhu SC, Khetarpaul N. Effect of probiotic fermentation on antinutrients and in vitro protein and starch digestibilities of indigenously developed RWGT food mixture. Nutr Health. 2002;16(3):173-81.
Sindhu, S. C., & Khetarpaul, N. (2002). Effect of probiotic fermentation on antinutrients and in vitro protein and starch digestibilities of indigenously developed RWGT food mixture. Nutrition and Health, 16(3), 173-81.
Sindhu SC, Khetarpaul N. Effect of Probiotic Fermentation On Antinutrients and in Vitro Protein and Starch Digestibilities of Indigenously Developed RWGT Food Mixture. Nutr Health. 2002;16(3):173-81. PubMed PMID: 12418801.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of probiotic fermentation on antinutrients and in vitro protein and starch digestibilities of indigenously developed RWGT food mixture. AU - Sindhu,Sangeeta C, AU - Khetarpaul,Neelam, PY - 2002/11/7/pubmed PY - 2003/5/6/medline PY - 2002/11/7/entrez SP - 173 EP - 81 JF - Nutrition and health JO - Nutr Health VL - 16 IS - 3 N2 - Indigenously developed RWGT food mixture which contained rice flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1 w/w) was autoclaved 1.5 kg/cm2, 15 min, 121 degrees C), cooled and fermented with 2% liquid culture (containing 10(6) cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [L. casei, L. plantarum (37 degrees C, 24 hr.)] and sequential culture fermentation [S. boulardii (25 degrees C, 24 hr.) + L. casei (37 degrees C, 24 hr.)]; S. boulardii [(25 degrees C, 24 hr.) + L. plantarum (37 degrees C, 24 hr.)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations. SN - 0260-1060 UR - https://www.unboundmedicine.com/medline/citation/12418801/Effect_of_probiotic_fermentation_on_antinutrients_and_in_vitro_protein_and_starch_digestibilities_of_indigenously_developed_RWGT_food_mixture_ DB - PRIME DP - Unbound Medicine ER -