Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus , Lactobacillus johnsonii , and Lactobacillus reuteri.
The aim of this study was to improve the bioavailability of the dietary phenolic acids in flours from whole grain barley and oat groat following fermentation with lactic acid bacteria (LAB) exhibiting high feruloyl esterase activity (FAE). The highest increase of free phenolic acids was observed after fermentation with three probiotic strains,  Lactobacillus johnsonii  LA1,  Lactobacillus reuteri  SD2112, and  Lactobacillus acidophilus  LA-5, with maximum increases from 2.55 to 69.91 μg g(-1) DM and from 4.13 to 109.42 μg g(-1) DM in whole grain barley and oat groat, respectively. Interestingly, higher amounts of bound phenolic acids were detected after both water treatment and LAB fermentation in whole grain barley, indicating higher bioaccessibility, whereas some decrease was detected in oat groat. To conclude, cereal fermentation with specific probiotic strains can lead to significant increase of free phenolic acids, thereby improving their bioavailability.
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science , P.O. Box 5003, NO-1432 Aas, Norway. anastasia.hole@nofima.no
Anastasia S
AS
Hole
Ida
I
Rud
Stine
S
Grimmer
Stefanie
S
Sigl
Judith
J
Narvhus
Stefan
S
Sahlstrøm
D018554:Avena / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology*; D001682:Biological Availability; D005285:Fermentation; D001467:Hordeum / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology*; D062385:Hydroxybenzoates / Q000032:analysis / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism*; D007779:Lactobacillus acidophilus / Q000378:metabolism*; D052200:Limosilactobacillus reuteri / Q000378:metabolism*; D019936:Probiotics / Q000378:metabolism*
D062385:Hydroxybenzoates; C017616:phenolic acid