Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products

Abstract

This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of probiotics showed that all of them were able to use the prebiotics as carbon sources. Mostly bacteria grew faster on Frutafit and Dligomate 55 than on lactulose. The prebiotic activity score and prebiotic index concepts were introduced to evaluate the performance of every probiotic with each prebiotic; accordingly, the highest values were for L. rhamnosus on Dligomate 55, while the worst according to these parameters was L. casei Shirota on Frutafit. Prebiotic index and prebiotic activity score describe well the selective growth of probiotics supported by prebiotics; therefore, they could be useful tools to define adequate combinations in colonic foods development.

Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis

“…Consequently, the greater the fermentation time, the more the degradation of oligosaccharide occurred because the partial oligosaccharides were digested by the probiotic bacteria and used as a carbon source for their growth and product formation (lactic acid and short chain fatty acids) [ 9 ]. Figueroa-Gonzalez et al [ 74 ] found high reduction in galactooligosaccharide or GOS content by Lactobacillus strains after fermentation period for 24 h. In addition, Cheng et al [ 75 ] also reported that long maintenance of GOS in mice colon (3 weeks) affected the increased abundance of Bifidobacterium because its β-galactosidases could efficiently degrade GOS to a much more utilisable form that enhanced its growth and performance. For the control treatment (MPP), the substrate content decreased lower than all MPOS in both bacterial strains.…”

“…This incidence may correspond to the degree of esterification of the long chain polysaccharides, giving slower degradation than that of the low-esterified substrate [ 20 , 76 ]. The results of this present study showed that L. reuteri and B. animalis were capable of utilising the MPOS as a substrate, however the ability varied among the species and substrate contents [ 74 ]. Moreover, both strains could use the MPOS better than the MPP, which indicated that the MPOS had more efficiency thereby promoting higher growth of the probiotics than that of MPP.…”

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

“…The prebiotic scores are used to estimate the health effects of prebiotic in humans through its ability to stimulate growth of probiotics (Figueroa-González et al, 2019). Figure 2 depicts the comparison of the prebiotic scores on the legumes and seed mucilage examined, commercial prebiotics and glucose.…”

Isolation and characterization of Lactococcus garvieae from the fish gut for in vitro fermentation with carbohydrates from agro-industrial waste

“…Further, scant information is available about which ingestible carbohydrate is the most suitable substrate for selective growth of specific strains. Many quantitative methods have been developed to determine the functional activity of prebiotics during fermentation [ [32] , [33] , [34] ]. Therefore, in the present study we compared the growth of L. garvieae on various peel extract prebiotics along with pathogens such as E. coli , S. aureus , and B. subtilis ( Table 5 ).…”