Objective: Vaginitis is a very common gynaecological problem in women of all age groups resulted in millions of visit to physician. Decrease in vaginal Lactobacilli is one of the reasons of Bacterial vaginitis. Approach that could improve decreased level of Lactobacilli and inhibit growth of pathogenic bacteria can be alternative to antibiotic therapy. Oligosaccharides influence the growth of Lactobacilli species and benefits vaginal ecosystem. The present study was designed to evaluate prebitoic potential of oligosaccharides in vaginitis. Methodology: The potential of oligosaccharides to stimulate the growth of three selected vaginal Lactobacilli strains was studied by optical density, pH, titrable acidity and dry mass after 48 h of incubation. The antimicrobial effect of vaginal Lactobacilli in presence of oligosaccharide against pathogenic bacteria E. coli and C. albicans was studied by agar diffusion method. Vaginal irritation test was studied on female Swiss albino mice. Results and Discussion: Increased lactic acid production and lowering of pH by Lactobacilli strains in presence of oligosaccharides confirmed that oligosaccharide can stimulate the growth of selected Lactobacilli species. Optical density and dry biomass was also increased during 48 h of incubation. Higher zone of inhibition was observed in presence of prebiotic compared to control (without prebiotic). Vaginal irritation study showed no significant changes. Conclusively, oligosaccharides supported the growth of selected strains and could restore bacterial environment.

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The purpose of this study was to investigate the effect of roasting on prebiotic potential of Soyabean (Glycine max). Administration of prebiotic confers health benefits by modulating immune system. Soyabean pomace left after extraction of protein and lipid is good source of oligosaccharides and nonstarch polysaccharides, which have ability to reach the colon, where it could get fermented and produce health beneficial products such as short chain fatty acids. The purpose of roasting was to minimize the antinutrient factors from raw soyabean. Soyabean was roasted and its ability to support the growth of Lactobacillus acidophilus was checked in reconstituted agar containing raw and roasted Soyabean as a sole carbon source. After incubation samples were tested for optical density, pH, % titratable acidity and antimicrobial effect against pathogen. Difference in raw and roasted soyabean was checked by subjecting the samples to SEM and X-ray diffraction. Increased optical density, lowering of pH and increase in titratable acidity in presence of roasted soyabean, confirmed the ability of roasted Soyabean to support the growth of L. acidophilus.

Aim: Administration of fructooligosaccharide supports the growth of beneficial bacteria. This study aims to isolate and characterize Lactobacilli from caecum of rat fed with FOS. Materials and Methods: Lactobacilli were isolated from the caecum of the rat fed with fructooligosaccharide for one month. Isolated Lactobacilli were characterized to study the probiotic potential and effectiveness of antimicrobial activity against S. aureus and E. coli, common pathogens of large intestine. Agar well diffusion method was used to study the antimicrobial activity. Growth conditions (temperature, pH and incubation conditions) for isolate were optimized using full 3 3 factorial design. Results and Discussion: The isolates were found to be facultative anaerobes, Gram positive, non-spore forming and non motile forming either bacilli or coccobacilli. Optimization study revealed when isolates grown at 37 o C, pH 7 and anaerobic conditions, maximum growth was obtained. Conclusion: Isolated Lactobacilli showed acid and bile resistance. Bacteriocin produced by the isolated Lactobacilli (RCL3) from rat caecum showed antimicrobial activity against S. aureus and E. coli.