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Title Effects Of Pea Protein Hydrolysates On The Growth Of Probiotics |
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Type Poster Presentation |
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Theme Probiotics and Prebiotics: Excellence in Science and Clinical Translation |
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Topic Influence of Probiotics and Prebiotics on Diet, Nutrition and Drug Metabolism |
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Main Author Min Yang1 |
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Presenting Author Min Yang1 Fen Pan1 Yurong Wang1 Mengyang Liu1 Yanping Wang1 |
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Co-Author Fen Pan1 Yurong Wang1 Mengyang Liu1 Yanping Wang1 |
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Department / Institution / Country College of Food Engineering and Biotechnology / Tianjin University Of Science&technology / China (中国)1 |
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Background and Rationale Several important physiological functions of probiotics have been revealed, such as modulating intestinal microflora, antioxidant activity, immunomodulatory properties, etc. Only in the case to ensure that a certain count of viable probiotics can play these probiotic effects in the human body. Bioactive peptides can promote the growth of lactic acid bacteria, improve yogurt fermentation acid and the quality of yogurt sensory. Pea protein have the function of relieving gastrointestinal product gas and promoting the growth of probiotic in the intestine, which can be improved by enzymatic hydrolysis. |
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Objectives: Indicates the purpose of the study The effects of adding pea protein hydrolysates (PPH) on the growth of 17 common probiotics were studied in this paper. |
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Methodology: Describe pertinent experimental procedures We got the results by comparing the density of bacterial, the viable count and the pH of the fermentation broth of these probiotics in the MRS medium containing PPH or in the MRS medium without PPH. |
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Results: Summarize the results of the research It was found that the addition of 4 mg/mL PPH significantly stimulated the growth of Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium, the cell density increased by 10.78% - 49.34%, the viable counts increased by 1-3 grade of viable counts, the pH value of the fermentation broth was significantly decreased. However, the addition of PPH had no effect on the growth of Lactobacillus plantarum, Lactobacillus rhamnosus and Streptococcus thermophilus. |
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Conclusions: State the main conclusions PPH can promote the growth of lactic acid bacteria, improve yogurt fermentation acid and the quality of yogurt sensory. |