The Potential Formulation of Malted Barley (Hordeum Vulgare L.) Beverages Fermented with Bifidobacterium longum BB536 as a Functional Food

Abstract

This study aimed to determine the nutritional composition and antioxidant profile of different malted barley varieties and formulation fermented beverages by Bifidobacterium longum BB536 as functional food via exploration using Albino rats.Three varieties of barley grains varieties from Yemen (Bukur and Balady) and Sudan (Local 46) were used. Malting barley grains were cleaned, soaked, germinated (30±2ºC for 120 hours), and dried (55 ºC for 12 hours). Beverages were prepared by blending 10% barley (w/v) for 5 mins at medium speed and filtered the slurry by double layer cheese cloths. On the other hand, 10% Re-constituted skim milk (w/v) was used as a control. All barley beverages including the control were sterilized (121°C for 15 mins), inoculated with 3% (w/w) active culture of B. longum BB536, and fermented by incubation at 37°C for 24h. Different analyses were carried out include: proximate composition (Moisture, Protein, Fat, Fiber, Ash and Carbohydrate), minerals (Na, Ca, P, K, N, Cu, Fe, Zn and Mg), sugar (total sugar, reducing and Non-reducing sugar), antioxidant profile (polyphenol, flavinol, tannin and phtate), safety (total arobic, yeast and molds, total coliform, E.coli and Salmonella), strain BB536 growth, physiochemical properties (pH, total soluble solids and acidity) and senosery evaluation (colour, taste, flavour, odor and overall acceptability). Further the effect of the fermented malted barley beverages on intestinal microflora (Lactobacillius and Bifidobacterium) and general health including (weight gain, feed intake and water consumption), haematology and blood biochemistry was explored on 30 (five different groups, n=6) male Albino rats after acclimatization 15 days under to the experimental conditions and oral feeding for a period of 30 days.The results ofthe three barley varieties (Bukur, Balady and Local 46) revealed significant differences (p˂0.05) in chemical composition, minerals and antioxidant profile between non malted and non malted varieties. Safety analysis of malting samples showed that the total count of bacteria and yeasts and moulds were within the standard of SSMO (Sudanese Standards and Metrology Organization ). However, total coliform, E.coli and Salmonella were detected in malted samples. At fermentation, B. longum BB536 viable count was significant (P<0.05) increase and reached the highest level of 8.13, 8.21, 8.08 and 8.14 log CFU/ml, in control, Bukur, Balady and Local 46 beverages, respectively. All beverages contained more than 6 log BB536 CFU/ml exceed which the minimum number required in probiotics foods to exert health benefits. At 3 week refrigeration of fermented beverages there were significant (p<0.05) reductions in B. longum BB536 viable count, pH, TSS, and total sugars. Yeast and mould, Staphylococcus, Salmonella and E. coli, were not found in all fermented beverages.Thus, they are safe for human consumption. Overall acceptability of fermented barley beverages affirmed that panelists mostly preferred Re-consisted skim milk followed by Bukur fermented beverage and then Balady fermented beverage. In vivo (rat fed fermented beverages) positively affected health of rats. There were no blood haematology abnormalities and no signs of any moderate and mild deficiencies of nutrients revealed in rat blood. Moreover, serum electrolytes and enzymes of liver such as ALT, AST and ALP of fed rats groups were within the standard normal ranges. Blood of rats groups fed fermented barley products recorded the lowest cholesterol, triglyceride and glucose levels in all group compared to control. In addition, Bifidobacteria and Lactobacillus of colon increased thus caused decreased of pathogens (Staphylococcus, Salmonella, and coliform). Therefore, the developed malted barley beverage is a probiotic products carried B. longum BB536 at high levels and showed positive signs on rats health thus, it consider as a functional food for human.