AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
Amaranth, due to its nutritional composition (carbohydrates 50-66%, lipids 1.9-9.7% and proteins 12-22%) has been selected by FAO as the best food of vegetable origin, it has also been reported that amaranth exerts beneficial effects on health such as lowering the blood cholesterol level, stimulatin...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DE CHIAPAS |
| Repositorio: | Revista Espacio I+D Innovación más Desarrollo |
| Idioma: | español inglés |
| OAI Identifier: | oai:ojs.espacioimasd.unach.mx:article/172 |
| Acceso en línea: | https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172 |
| Access Level: | acceso abierto |
| Palabra clave: | Amaranto Bacteria ácido láctica Probióticos Amaranth lactic acid bacteria probiotics |
| Sumario: | Amaranth, due to its nutritional composition (carbohydrates 50-66%, lipids 1.9-9.7% and proteins 12-22%) has been selected by FAO as the best food of vegetable origin, it has also been reported that amaranth exerts beneficial effects on health such as lowering the blood cholesterol level, stimulating the immune system, having antioxidant activity as well as protecting against cancer. In some researches, it has been mentioned that thermal pre-treatments such as roasting, extrusion and explosion, applied to amaranth grain before flour processing, have an impact on nutrient content and bioavailability of nutrients. The high content of proteins makes amaranth an attractive substrate for the growth of probiotic lactic acid bacteria, which would complement the benefits provided by the nutrients of amaranth and would be an alternative of probiotic consumption for those people who cannot consume them regularly (lactose intolerant, allergic to milk protein, gluten or soy). Therefore, the objective of this research was to evaluate the effect of pretreatments on the functionality of amaranth seed extracts as a substrate for the growth of probiotic lactic acid bacteria. To achieve this goal, extracts of amaranth flour were prepared from: without treatment, washed, cooked and burst seeds. The protein content, reducing sugars and total carbohydrates were determined to the extracts. Growth kinetics of Lactobacillus plantarum were developed by the pouring plate method. The results show that amaranth extracts are functional for the culture of L. plantarum and that only the explosion of the seeds seems to affect the availability of nutrients since it was in the only extract where a significantly lower maximum cell growth was observed (1.44 ± 0.04 Log UFC/UFC0), Nevertheless the rate of growth was not affected. |
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