Prebiotic activity of hydrolyzed oat flour produced by B-1,3-glucanase from Trichoderma harzianum Rifai from solid state fermentation on oat bran

• Grant number: 11/18885-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2011
• End date: July 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Roberto da Silva
• Grantee: Guilherme Ferreira Menezes
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

B-glucan is a polysaccharide that presents benefit properties to consumers, it's found in different botanic sources such as wheat, barley and oat. Among them the oat bran is one of the products that have the higher content of B-glucan. Study done in our laboratory showed that Trichoderma harzianum Rifai and Trichoderma reesei QM9414 were able to produce B-1,3-glucanase from oat bran. In a extensive bibliographical research done, weren't found registers of B-1,3-glucanase produced by solid-state fermentation. The fungi of Trichoderma genre are able to grow up on B-(1,3)(1,6)-glucans as the unique carbon source producing specific B-glucanase to this substrate. In view of the theoretical foundation above, the aim of this project is produce B-1,3-glucanase from Trichoderma harzianum Rifai by solid-state fermentation on oat bran as substrate, and to apply the enzyme for hydrolyze oat flour, in order to obtain oligosaccharides of biotechnological interest. Both oat flour and soluble oligosaccharidical mixture obtained from enzymatic hydrolyze, will be evaluated about their prebiotic activity, by microbiological testing with Lactobacillus reuteri, Lactobacillus pentosus, Lactobacillus acidophillus e Lactobacillus plantarum. (AU)