Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria

Abstract

This study investigated the interaction of rice flour and two local strains of Lactobacillus acidophilus bacteria (LAB) from Kyrgyzstan used for the modification of a functional product for infant nutrition. White rice 2% w/w and a local variety of brown rice 2% w/w were used as prebiotic ingredients. The fermentation time of the samples ranged from 257 to 270 min to reduce the pH from 6.5 to 4.6. In the control product with 4% (w/w) sugar the fermentation was faster (257 min), however, gel setting G′/G″, measured with oscillation rheology, occurred at least after 182 min. Gel formation of the white rice-enriched samples was detected at 116 min and for brown rice-enriched samples at 168 min. The average pH of the samples at the end of 7 days of storage was in the following range: for control sample 4.68; for brown rice—4.29; for white rice—4.18. Within 7 days of storage, the viability of LAB in all samples remains high 87.71–95.40%. Additionally, supplementation with 2% white and brown rice reduced syneresis, i.e. increased the water-holding capacity, viscosity, gel strength, and sensory properties of the end product. Newly developed food with probiotic and prebiotic ingredients, regarding low sugar content, low acidity, and suitable consistency, was recommended for infant nutrition on the first 2 days of production.

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European Food Research and Technology (2021) 247:1815–1824
https://doi.org/10.1007/s00217-021-03754-6
ORIGINAL PAPER
Investigation oftheprebiotic potential ofrice varieties
forLactobacillus acidophilus bacteria
JamilaSmanalieva1 · JanylIskakova2· PeterFischer3
Received: 6 February 2021 / Revised: 4 April 2021 / Accepted: 10 April 2021 / Published online: 23 April 2021
© The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021
Abstract
This study investigated the interaction of rice flour and two local strains of Lactobacillus acidophilus bacteria (LAB) from
Kyrgyzstan used for the modification of a functional product for infant nutrition. White rice 2% w/w and a local variety of
brown rice 2% w/w were used as prebiotic ingredients. The fermentation time of the samples ranged from 257 to 270min to
reduce the pH from 6.5 to 4.6. In the control product with 4% (w/w) sugar the fermentation was faster (257min), however, gel
setting G′/G″, measured with oscillation rheology, occurred at least after 182min. Gel formation of the white rice-enriched
samples was detected at 116min and for brown rice-enriched samples at 168min. The average pH of the samples at the end
of 7days of storage was in the following range: for control sample 4.68; for brown rice—4.29; for white rice—4.18. Within
7days of storage, the viability of LAB in all samples remains high 87.71–95.40%. Additionally, supplementation with 2%
white and brown rice reduced syneresis, i.e. increased the water-holding capacity, viscosity, gel strength, and sensory prop-
erties of the end product. Newly developed food with probiotic and prebiotic ingredients, regarding low sugar content, low
acidity, and suitable consistency, was recommended for infant nutrition on the first 2 days of production.
Keywords Lactobacillus acidophilus· Prebiotics· Rice· Milk acidification· Gel strength· Sensory properties
Introduction
Development of functional foods for paediatric nutrition
is an urgent task of modern nutrition science. According
to Gutiérrez, the perspectives in this field are oriented to
the manufacture of foods that allow the best care of the
intestinal microbiota and the regulation of the biochemi-
cal processes associated with the metabolism of nutrients,
which allow improving the immune response and promoting
the adequate physical and cognitive performance of babies
and children [1]. Fermented milk products with lactic acid
bacteria (LAB) are well known as probiotic foods [2]. The
LAB produce different antimicrobial compounds, such as
bacteriocins [3], lactic acid, hydrogen peroxide, benzoic
acid, fatty acids, diacetyl, and other low molecular weight
compounds, which have been shown to reduce inflammation,
enhance immune function [3, 4]. Probiotic bacteria from
local foods and also from normal intestinal microflora were
studied in the former Soviet Union in the 1970–1980s, for
the prevention and treatment of acute and chronic intestinal
infections, constipation, allergies, dysbacteriosis of various
origins, etc. In total 62 strains (17 strains L. bulgaricus, and
45 L. acidophilus) of LAB were isolated from indigenous
food Ayran from Kyrgyzstan [5]. The prebiotic properties
of these LAB strains were evaluated in antibiotic activity
against pathogens including Staphylococcus spp., Escheri-
chia coli, Enterobacter aerogenes, and Shigella sonnei [6].
Additionally, the isolated strains of Lactobacillus acido-
philus have shown proteolytic activity, so that children can
receive the essential amino acids from milk in an accessible
form. As part of these studies, a dairy product “Biolact’” was
developed [5]. Biolact, due to its low acidity and probiotic
properties, has been widely used in paediatric nutrition espe-
cially in hospitals from 1980 to the present day.
* Jamila Smanalieva
jamila.smanalieva@gmail.com
1 Department ofFood Production Technology, Technology
Faculty, I. Razzakov Kyrgyz State Technical University, Pr.
Aytmatov 66, 720044Bishkek, Kyrgyzstan
2 Environmental Engineering Department, Engineering
Faculty, Kyrgyz-Turkish Manas University, Pr. Aytmatov 54,
720044Bishkek, Kyrgyzstan
3 Institute ofFood, Nutrition, andHealth, ETH Zurich,
8092Zurich, Switzerland
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