Enhancing the Antibacterial Activity of Quinoa Fermented by Probiotics: In vitro and In vivo Study
Asem Mahmoud Abdelshafy *
Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut, 71524, Egypt.
Eid A. El-Naggar
Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut, 71524, Egypt.
Mohamed N. Kenawi
Department of Food Science, Faculty of Agriculture, Minia University, Minia, 61519, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Fermentation of quinoa by probiotics provides higher nutritional value and can be considered as a significant source of bioactive compounds and alive probiotics for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50 % were used as an additional prebiotic source to supply quinoa fermentation by Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii subsp. Bulgaricus EMCC 11102 and produce healthier quinoa products. The results indicated that quinoa products fermented by probiotics showed different antibacterial activity against selected pathogenic bacteria, and supplementation of fermented quinoa products with MLP at bath levels improved its antibacterial activity in most cases. Also, the coliform group counts of rat feces were reduced after feeding for 30 d with fermented quinoa products supplemented with MLP (0.50%). Furthermore, Fermented quinoa products with MLP exhibited acceptable sensory properties compared with fermented quinoa products without MLP. Supplementation of fermented quinoa products with MLP resulted in improving its antibacterial activity with acceptable sensory properties.
Keywords: Quinoa fermentation, probiotics, prebiotics, antibacterial activity, experimental rats