Effect of probiotics fermentation on antioxidant property of oat milk

Abstract

The live microorganisms which provide health benefits to our body by maintaining and enhancing the intestinal microbial balance are called probiotics. They are considered to be very useful for its effectiveness against a range of gastrointestinal diseases and disorders. A prebiotic is defined as a non digestible food ingredient that beneficially affects the host body by selectively stimulating the activity or growth of one or a limited number of bacteria in the colon and thus improves host health. A synbiotic is a combination of probiotics and prebiotics that beneficially affects the host by improving the survival of live microbial dietary supplements in the gastrointestinal tract. They stimulate the growth of health promoting bacteria. The microbiota management of probiotics, prebiotics and synbiotics have been developed and commercialized over the past few decades with the expressed need of increasing numbers of bifidobacteria and lactobacilli within the gastrointestinal tract. In the present work the antioxidant property of the synbiotic product made by fermentation of different probiotic strains and oats were studied. The prebiotic source oats was fermented with different strains of lactic acid bacteria to obtain a drink, combining the health benefits of probiotic culture with oat prebiotic beta glucan having antioxidant property. The antioxidant activity of the fermented oat product was studied by DPPH radical scavenging activity.