ABSTRACT
Khambir is a leavened staple food among the native highlanders of Western Himalaya. It is prepared by sourdough fermentation of wheat flour with yeast (YAK) or buttermilk (BAK). Both types of bread were rich in carbohydrate, protein, dietary fiber, containing less fat and gluten, and enriched with lactic acid, vitamins, and minerals. The in vitro digestibility test showed a slow glucose-controlled release potential of khambir that reflected improved content of rapidly digestible starch, slowly digestible starch, resistant starch, and predicted glycemic index. The changes of crystallinity to amorphous structures of starch, content of protein and fatty acid, and accumulation of 17 major metabolites were evaluated through FTIR and GC-MS. The extracts of khambir alleviated cold-induced gastric ulcers in the animal model as it exhibited histoprotective and anti-inflammatory activities. This study demonstrated that the traditional leavened bread khambir is nutritious and can alleviate gastric lesions related to acute mountain sickness.
Subject(s)
Bread/analysis , Nutrients/analysis , Stomach Ulcer/drug therapy , Animals , Dietary Fiber/analysis , Flour/analysis , Starch/chemistry , Triticum/chemistryABSTRACT
A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian rice based fermented beverage and its fermentative behavior on rice was evaluated. The isolate grown well in rice and decreased the pH, with an increase of total titratable acidity on account of high yield in lactic acid and acetic acid. The production of α-amylase and glucoamylase by the strain reached plateau on 1st and 2nd day of fermentation respectively. The accumulation of malto-oligosaccharides of different degrees of polymerization was also found highest on 4th day. Besides, phytase activity along with accumulation of free minerals also unremittingly increased throughout the fermentation. The fermented materials showed free radical scavenging activity against DPPH radicals. In-vitro characteristics revealed the suitability of the isolate as probiotic organism. The above profiling revealed that probiotic L. fermentum KKL1 have the significant impact in preparation of rice beer and improves its functional characteristics.
Subject(s)
Beverages , Food Microbiology , Limosilactobacillus fermentum/enzymology , Oryza/chemistry , Probiotics/chemistry , 6-Phytase/chemistry , Acetic Acid/chemistry , Amylases/chemistry , Anti-Bacterial Agents/chemistry , Antioxidants/chemistry , Bioreactors , Biphenyl Compounds/chemistry , Calcium/chemistry , Carbohydrates/analysis , Fermentation , Flavonoids/chemistry , Free Radical Scavengers , Glucan 1,4-alpha-Glucosidase/chemistry , Hydrogen-Ion Concentration , Lactic Acid/chemistry , Microbial Sensitivity Tests , Minerals/analysis , Phenol/chemistry , Phylogeny , Picrates/chemistry , Vitamins/analysis , alpha-Amylases/chemistryABSTRACT
Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18µg/gm), maltotriose (28.16µg/gm), and maltose (26.94µg/gm) were also noted. Furthermore, GC-MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health.
Subject(s)
Antioxidants/analysis , Bacteria/metabolism , Beverages/analysis , Fungi/metabolism , Oryza/chemistry , Oryza/microbiology , Antioxidants/metabolism , Bacteria/genetics , Bacteria/isolation & purification , Beverages/microbiology , Fermentation , Fungi/genetics , Fungi/isolation & purification , HumansABSTRACT
Activities of key testicular androgenic enzymes [Δ(5), 3ß-hydroxysteroid dehydrogenase (Δ(5), 3ß-HSD) and 17ß-hydroxysteroid dehydrogenase (17ß-HSD)], plasma levels of testosterone, and testicular gametogenic activities were studied in heat-exposed adult male toads during hibernating season for two consecutive years. Exposure of toads to an elevated environmental temperature for 14 and 21 days resulted in significant elevation of testicular Δ(5), 3ß-HSD and 17ß-HSD activities, along with plasma levels of testosterone. Testicular gametogenic activity, by means of quantity of all stages of spermatogenic cycle, were elevated significantly at the same experimental schedule, but 7 days of heat exposure resulted in significant elevation only in stage IV. The results indicated that environmental temperature is an important modulator of breeding activities of male toads. It also demonstrated that testicular activities in seasonally breeding toads are probably not linked to hibernating cycle.
