Małgorzata Ziarno

By Małgorzata Ziarno

Scientific evidence exists showing that lactic acid bacteria, including the genus Lactococcus, have the capacity to bind and remove cholesterol. However, in many cases, in vivo and in vitro results are not unambiguous or reproducible; thus it appeared valid to conduct a study which would explain what factors determine adhesion and assimilation of cholesterol by Lactococcus. The study on Lactococcus bacteria under in vitro conditions in model digestive fluids may contribute to the explanation of the observed ambiguities. In vitro research has proven that Lactococcus is capable of removing free cholesterol under in vitro conditions in broths without bile salts, as well as in a simulated gastric fluid and in the conditions of simulated intestinal fluid. The amount of cholesterol removed by live cells of Lactococcus is directly proportionately dependent on the concentration of this substance, incubation temperature, count, and viability of cells. However, oftentimes these relationships are not linear. Under the conditions of model gastric fluid or intestinal fluid, the cultures of Lactococcus release portion of the previously bound cholesterol, independent of cell viability. The survival rate of Lactococcus cells in simulated gastric fluid or simulated intestinal fluid depends on the tested bacterial culture and does not depend on the presence of cholesterol.

Part of the book: Prebiotics and Probiotics

By Anna Veber, Dorota Zaręba and Małgorzata Ziarno

The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is low and is estimated to be around only 1–2%. However, it is mainly (about 70%) constituted by unsaturated fatty acids, including the polyunsaturated ones such as linoleic acid or linolenic acid, which are desirable in the human diet for the prevention of cardiovascular diseases or cancer. Biological processes such as germination or fermentation may improve the nutritional value of bean seeds (by increasing the content, digestibility, and bioavailability of some nutrients and by eliminating undesirable components) and deliver live cells of prohealth bacteria (lactic acid bacteria, propionic acid bacteria, or bifidobacteria).

Part of the book: Milk Substitutes