A Study on the Synbiotic Composition of Bifidobacterium bifidum and Fructans from Arctium lappa Roots and Helianthus tuberosus Tubers against Staphylococcus aureus

Abstract

A number of mechanisms have been proposed explaining probiotics and prebiotics benefit human health, in particular, probiotics have a suppression effect on pathogen growth that can be enhanced with the introduction of prebiotics. In vitro models enhanced with computational biology can be useful for selecting a composition with prebiotics from new plant sources with the greatest synergism. Water extracts from burdock root and Jerusalem artichoke tubers were purified by ultrafiltration and activated charcoal and concentrated on a rotary evaporator. Fructans were precipitated with various concentrations of ethanol. Bifidobacterium bifidum 8 VKPM AC−2136 and Staphylococcus aureus ATCC 43300 strains were applied to estimate the synbiotic effect. The growth of bifidobacteria and staphylococci in monocultures and cocultures in broths with glucose, commercial prebiotics, as well as isolated fructans were studied. The minimum inhibitory concentrations (MICs) of lactic and acetic acids for the Staphylococcus strain were determined. A quantitative model joining the formation of organic acids by probiotics as antagonism factors and the MICs of pathogens (as the measure of their inhibition) was tested in cocultures and showed a high predictive value (R2 ≥ 0.86). The synbiotic factor obtained from the model was calculated based on the experimental data and obtained constants. Fructans precipitated with 20% ethanol and Bifidobacterium bifidum have the greater synergism against Staphylococcus.

Effects of burdock inulin-type fructans exposure on the physiological function of healthy mice and their filial generation

“…While we observed no physical differences in organ sizes when comparing parental and filial mice receiving the same treatment, ITFs-supplemented mice had increased spleen, lung, heart, and pancreas sizes when compared with controls of the same generation. In agreement with literature, these results reveal the contribution of burdock ITFs to body health [12,26,27].…”

“…Burdock roots contain approximately 15% ITFs (approximately 80% moisture), which are the main bioactive components [ 27 ]. These ITFs exhibit hypolipidemic, hypoglycemic [ 40 ], antithrombotic [ 29 ], antitussive [ 17 ], free radical-scavenging, antioxidant [ 22 ], anti-inflammatory [ 41 ], and prebiotic properties [ 12 , 27 ]. Therefore, burdock root is considered as a functional food with homology to medicine, which has led to it being widely planted in many countries [ 13 ].…”

A Study and Modeling of Bifidobacterium and Bacillus Coculture Continuous Fermentation under Distal Intestine Simulated Conditions

“…Previously, we proposed and tested, under the conditions of static coculture, a model of the inhibition of pathogen growth by probiotics, in which the measure of interaction (antagonism) is expressed through the production of organic acids (lactic and acetic acids). Such a model allowed us to evaluate the effect of prebiotics [ 30 , 31 ]. However, as noted above, conditions in the intestine correspond to a continuous culture with low dilution rates, which significantly differs from batch culture.…”

Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process

“…In developed countries, there are more than 3000 kinds of functional yogurt, and the sales volume is second only to fresh milk [4]. Some scholars applied arctium lappa polysaccharide to yogurt processing, which significantly improved the taste and tissue state, and significantly improved the number of live bacteria [5]. Gunenc have made seabuckthorn polysaccharide into yogurt processing, the water holding rate of yogurt is as high as 100% [6].…”