Logo do repositório
 
Publicação

Can broad bean (Vicia faba) and white lupin (Lupinus albus) flours serve as carbon sources to support probiotic growth?

2026-01-01Artigo de investigação Acesso aberto
Ver registo simples
dc.contributor.authorVieira, Evla
dc.contributor.authorVasconcelos, Marta W.
dc.contributor.authorGomes, Ana Maria
dc.date.accessioned2026-01-13T11:17:40Z
dc.date.available2026-01-13T11:17:40Z
dc.date.issued2026-01-01
dc.description.abstractBackground: There is growing interest in identifying substrates that support the growth of probiotics in foods. Pulses are an excellent source of nutrients and bioactive compounds, including non-digestible oligosaccharides from the ?-galactoside group, which are probiotic growth factors. This study aimed to evaluate the potential of white lupin and broad bean flours to support the growth of seven probiotic strains of Lactobacilli and Bifidobacterium. Results: Different Man-Rogosa-Sharpe broth media were prepared using whole or dehulled flour as carbon sources at different concentrations (20, 30, 40, and 60 g/L) and inoculated with 2% (w/v) of each probiotic strain. Viable cell numbers and medium acidification were monitored throughout fermentation and compared to negative (MRS without a carbon source) and positive (MRS with 20 g/L glucose) controls. White lupin at 60 g/L concentration proved to be a suitable carbon source for both Lactobacillus acidophilus Ki and Lactobacillus casei ssp. paracasei L26, while concentrations of 40 g/L and 60 g/L supported Bifidobacterium animalis Bb12 growth. Conclusions: Flour concentration had a greater impact on probiotic growth than composition (hull vs. dehulled). These results suggested that white lupin is a promising ingredient for the development of functional foods. How to cite: Vieira E, Vasconcelos MW, Gomes AM. Can broad bean (Vicia faba) and white lupin (Lupinus albus) flours serve as carbon sources to support probiotic growth? Electron J Biotechnol 2026;5;79. https: doi.org/10.1016/j.ejbt.2025.100697. eng
dc.identifier.citationVieira, E., Vasconcelos, M. W., & Gomes, A. M. (2026). Can broad bean (Vicia faba) and white lupin (Lupinus albus) flours serve as carbon sources to support probiotic growth? Electronic Journal of Biotechnology, 79, Article 100697. https://doi.org/10.1016/j.ejbt.2025.100697
dc.identifier.doi10.1016/j.ejbt.2025.100697
dc.identifier.eid105024755440
dc.identifier.otherd225810f-6c3e-409c-8f95-08e326aafec0
dc.identifier.urihttp://hdl.handle.net/10400.14/56513
dc.identifier.wos001643706500001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBifidobacterium
dc.subjectBioactive compounds
dc.subjectBroad vean
dc.subjectCarbon sources
dc.subjectLactobacilli
dc.subjectLupinus albus
dc.subjectProbiotic growth
dc.subjectVicia faba
dc.subjectWhite lupin
dc.titleCan broad bean (Vicia faba) and white lupin (Lupinus albus) flours serve as carbon sources to support probiotic growth?eng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleElectronic Journal of Biotechnology
oaire.citation.volume79
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
137180541.pdf
Tamanho:
1.55 MB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

CBQF - Contribuições em Revistas Científicas / Contribution to Journals