Biological effects of Triticum sativum (wheat) on some probiotic bacteria

In this study analyzed the effects of Triticum sativum (T) on Lactobacillus bulgaricus, (Lb) Lactobacillus plantarum (Lp), Lactobacillus lactis (Ll), Enterococcus faecium (Ef). In the study, fatty acid, flavonoid, resveratrol content, vitamin, phytosterol levels and the antimicrobial activities of T the fatty acid, flavonoid, resveratrol content, vitamin, phytosterol levels and antimicrobial activities of Lb, Lp, Ll and Ef extracts treated with T were determined and compared. For this purpose, the control (T), Lb, Lp, Ll and Ef treated with T (T+Lb, T+Lp, T+Ll and T+Ef) and Lb, Lp, Ll and Ef only cultures were used. According to the experimental results; It was determined that the total fatty acid level of T extracts increased in Lb, Ll and Ef groups and decreased in Ll group compared to the control, vitamin levels decreased significantly in Ef groups, and were at varying rates in Lb, Lp and Ll groups. It is thought that there was a general decrease in flavonoid and resveratrol contents of probiotic bacteria samples extracted with wheat compared to the control and that these contents were consumed by bacteria. According to these results, it was determined that the wheat used in the study activated the development of probiotic bacteria and they consumed these compounds in the environment. This is an indication that an advantage such as nutritional opportunity was provided to probiotic bacteria that are beneficial for human health. It is very important to consume these foods to help maintain the vitality of probiotic bacteria needed for a healthy life.