Evaluation of the effect of soluble polysaccharides of palm kernel cake as a potential prebiotic on the growth of probiotics

Abstract

This paper deliberates the extraction, characterization and examination of potential application of soluble polysaccharides of palm kernel cake (PKC) as a prebiotic. The PKC was defatted and crude polysaccharide was obtained through water, citric acid or NaOH extraction. The physiochemical properties of the extracted polysaccharides viz. total carbohydrates, protein content, solubility rate, monosaccharides composition, structural information and thermal properties were also determined. The extracted soluble polysaccharides were further subjected to a digestibility test using artificial human gastric juice. Finally, their prebiotic potential on two probiotics, namely ATCC 8014 and ATCC 53103 were evaluated in vitro. It was observed that PKC contained ash (5.2%), moisture (7.4%), carbohydrates (65.8%), protein (16.5%) and fat (5.1%). There were significant differences ( < 0.05) between the values of NaOH-extracted crude polysaccharides (8.73%) and that of water (3.03%) and citric acid (3.07%)-extracted polysaccharides. The extracted polysaccharides composed of mannose, galactose, glucose, arabinose, xylose and rhamanose, with highest percentage of mannose (62.49%) and galactose (25.42%) in SP. Total carbohydrate content in SCP, SCP and SCP are 57.11%, 56.94% and 50.95%, respectively. The polysaccharides from PKC in this study were found to be highly soluble (> 95%). Protein content in SCP, SCP and SCP are 0.72, 0.40 and 0.58, respectively, and the peaks which indicated the presence of protein were observed at approximately 1640 cm (amide I). FTIR spectroscopy revealed that the polysaccharides extracts were linked to and-glycosidic bonds and thermal analysis using differential scanning calorimeter (DSC) showed the main degradation temperature of SP is about 121 to 125 °C. The SP were found to be highly resistance (> 96%) to hydrolysis when subjected to artificial human gastric juice. The prebiotics potentials of the polysaccharides on probiotics in vitro demonstrated an increase in proliferation of ATCC 8014 and ATCC 53103 with decrease in the pH of the medium and producing organic acids.All the above findings strongly indicated that polysaccharides extracted from PKC, an industrial waste, have a potential to be exploited as novel prebiotics.

Prebiotic efficacy of coconut kernel cake’s soluble crude polysaccharides on growth rates and acidifying property of probiotic lactic acid bacteria in vitro

“…The extraction procedure for CKC polysaccharides was as described in a previous study by Bello et al [15].…”

Use of sodium alginate in the preparation of gelatin-based hard capsule shells and their evaluation in vitro

“…43 Additionally peaks in the range of $950-1200 cm À1 indicated the presence of polysaccharides. 44 Having the wavelength within range enabled the major chemical group in the polysaccharides to be identied. This identication in turn revealed the position and intensity of the bands specic to each polysaccharide.…”

Oligosaccharides from Palm Kernel Cake Enhances Adherence Inhibition and Intracellular Clearance of Salmonella enterica Serovar Enteritidis In Vitro

“…The majority of the Big fraction was made up of oligosaccharides, with higher DP and a retention time above 15 min. The use of water as a solvent for the extraction of soluble oligosaccharides from PKC has been reported in several studies [27,32,33]. Of its sugar constituents, mannose was reported to be the predominant monosaccharide in PKC, with a mannose content ranging from 45.1% to 57.3% [27,32].…”

“…The use of water as a solvent for the extraction of soluble oligosaccharides from PKC has been reported in several studies [27,32,33]. Of its sugar constituents, mannose was reported to be the predominant monosaccharide in PKC, with a mannose content ranging from 45.1% to 57.3% [27,32]. Other monosaccharides reported to be present are galactose, glucose, xylose, fructose, arabinose and rhamnose [27,32].…”

“…Of its sugar constituents, mannose was reported to be the predominant monosaccharide in PKC, with a mannose content ranging from 45.1% to 57.3% [27,32]. Other monosaccharides reported to be present are galactose, glucose, xylose, fructose, arabinose and rhamnose [27,32].…”