The effect of oat products fermented by probiotic bacteria on the blood biochemical parameters in experimental rats

Document Type : Original Article

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1 Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt

2 Department of Food Science, Faculty of Agriculture, Minia University, Minia 61519, Egypt

Abstract

Fermentation of oat by probiotic bacteria enhances its nutritional value and can be considered as a significant source of bioactive compounds and alive probiotics for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50% were used as an additional prebiotic source to supply the oat fermentation by Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11102 and produce healthier oat products. The results indicated that oat products supplemented with MLP at a level of 0.50% and fermented by L. plantaram ATCC 14917 and L. delbrueckii ssp. Bulgaricus EMCC 11102 showed the highest probiotic counts (10.61 and 10.11 log cfu/g, respectively) and exhibited more survival of probiotics than oat fermented products without MLP (p > 0.05) throughout the storage period. Moreover, fermented oat products supplemented with MLP at the same level showed higher activity of reducing both fasting and postprandial blood glucose levels in the experimental rats. These products may have a potential role as effective vehicles for probiotics and control of type 2 diabetes mellitus (DM) in the future.

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