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Abstract
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Background: Synbiotic foods refers to food ingredients or dietary supplements includes probiotics and prebiotics in a form of synergism; therefore, synbiotics are mixtures of probiotics and prebiotics that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract, by selectively stimulating the growth and/or by activating the metabolism of one or a limited number of health-promoting bacteria, thus improving host welfare Aims: The purpose of this study was to investigate the effect of oat, rice, and barley bran on the proliferation and activity of probiotic bacteria, Lactobacillus casei and Bifidobacterium bifidum in milk. Methods: Experimental treatments in this research include lecithin-cholesterol ratios (30-30, 40-20, 50-10 and 60-0). Due to the incompatibility of beta-carotene with water, nanoliposome formulations were produced using the combined method of thin-layer hydration-sonication. Results: The highest survival rate of Lactobacillus casei and Bifidobacterium bifidum was observed in the samples containing 7.5% oat bran, rice and barley during the entire storage period in the refrigerator, and Lactobacillus casei had a higher potential for survival than Bifidobacterium bifidum. Barley bran showed more prebiotic activity in stimulating the growth and survival of studied probiotic bacteria, followed by barley bran and rice bran. The highest value titratable acidity was obtained in the samples treated with 5 and 7.5% of the brans, which contained higher bacterial populations than the control and other samples. The content of group B vitamins was significantly higher in the samples containing rice bran, followed by the samples containing barley and oat bran. Conclusion: According to the results of this study, rice, barley, and oats bran have prebiotic activity and stimulate the growth of probiotic bacteria.
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