In vitro fermentation and prebiotic potential of novel low molecular weight polysaccharides derived from agar and alginate seaweeds

Ramnani, Priya; Chitarrari, Roberto; Tuohy, Kieran; Grant, J. A.; Hotchkiss, Sarah; Philp, K.; Campbell, Ross; Gill, Chris; Rowland, Ian

doi:10.1016/j.anaerobe.2011.08.003

Cited by 214 publications

(120 citation statements)

References 28 publications

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“…and certain butyrate producing bacteria (Prestamo et al, 2003;Huang et al, 2012;Ramnani et al, 2012;Cardona et al, 2013;Fechner et al, 2013;Duenas et al, 2015). At the same time, they suppress the growth of toxogenic E. coli and proteolytic bacteria like Clostridium perfringens, Streptococcus sp., peptococci, bacilli, Staphylococcus sp., bacteriodaeceae, pseudomonad, yeast and mould (Samarasinghe et al, 2003;Cao et al, 2005;Rohin et al, 2014;Asian J. Anim.…”

Section: Microbiological Attributesmentioning

confidence: 99%

Prebiotics: An Emerging Nutritional Approach for Improving Gut Health of Livestock and Poultry

Samal¹,

Behura²

2015

Asian J. of Animal and Veterinary Advances

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The complex interactions between diet, intestinal mucosa and intestinal microbiota affect health status in livestock and poultry. Various approaches have been tried to exploit this relationship for achieving maximum health benefits and supplementation of prebiotics constitutes one of them. Now a days prebiotics have become news mainly as an alternative to probiotics, which are difficult to handle in foodstuffs, but whose benefits to gut health are well established. Commercially available prebiotics are mostly inulin, fructo-oligosaccharides, mannan-oligosaccharides, galacto-oligosaccharides, transgalacto-oligosaccharides, lactulose and oligochitosan, etc. Prebiotics selectively stimulate the growth of Bifidobacterium sp., Lactobacillus sp. and certain butyrate producing bacteria and suppress the growth of toxogenic Escherichia coli, Clostridium perfringens, Streptococcus sp., peptococci, bacilli, Staphylococcus sp., Salmonella enteritidis, Campylobacter sp., bacteriodaeceae, pseudomonad, yeast and mould. Dietary supplementation of prebiotics improve a plethora of gut health attributes like hindgut fermentation, gut mucosal integrity, lipid and glucose homeostasis, mineral bio-availability and immune response in livestock and poultry owing to which many feed and pharma industries have been established. Their inclusion in diet can also suppress boar taint, control faecal odour, prevent colon cancer and reduce infestation of several parasites such as Ascaris sp., Trichuris sp. and Oesophagostomum dentatum. Their satietogenic effect results from decline in ghrelin secretion which in turn regulates body weight gain in obese animals. Prebiotics may eventually replace the role of antibiotics as growth stimulants in fishery, poultry and animal husbandry sectors. Because of all these multitude of benefits, inclusion of prebiotics in basal diet should be taken into consideration while preparing formula feed for livestock and poultry.

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Section: Microbiological Attributesmentioning

confidence: 99%

Prebiotics: An Emerging Nutritional Approach for Improving Gut Health of Livestock and Poultry

Samal¹,

Behura²

2015

Asian J. of Animal and Veterinary Advances

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“…As soluble fiber, the fiber content in seaweed leads to viscous gel in the digestive tract. Some fiber will be fermented in the digestive tract, but mostly will be absorbed directly without being digested (Ramnani et al, 2011). The use of multi-enzyme in this study was aimed to replace fermentation technology.…”

Section: Resultsmentioning

confidence: 99%

Effect of Diet Containing Gracilaria Sp. Waste and Multi-Enzyme Additives on Blood Lipid Profile of Local Duck

Frasiska

Suprijatna

Susanti

2016

JAP

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Abstract. This study was aimed to evaluate the effect of diet containing waste of seaweed Gracilaria sp. on local lipid profiles of duck blood including cholesterol, triglycerides, low density lipoprotein (LDL), and high density lipoprotein (HDL). The material in this study were 72 female Tegal ducks aged 22 weeks with 1,318 ± 121 g average body weight, diets containing Gracilaria sp. waste (GW) with 18% protein and 2900 kcal/kg metabolic energy and 150 g/ton feed commercial multi-enzyme (ME). Data were subject to Completely Randomized Design with 6 treatments, (T0) Basal Diets, (T0+) Basal Diets with ME, (T1) Diets with 10% GW, (T1+) Diets with 10% GW + ME, (T2+) Diets with 12.5 % GW + ME, and (T3+) Diets with 15% GW + ME. The treatment was given for 12 weeks and blood sample was taken on the last week. The serum was separated and analyzed for blood lipid profiles using CHOD-PAP. Results showed that diet with 12.5%GW plus multi-enzyme additives significantly (P<0.05) affected blood lipid profiles of local duck, tended to lower triglycerides and LDL Cholesterol, but increase blood HDL levels.Key words: blood lipids, local ducks, Gracilaria sp. waste, multi-enzyme Abstrak. Penelitian ini bertujuan untuk mengevaluasi pengaruh ransum yang mengandung limbah rumput laut Gracilaria sp. Terhadap profi lemak darah itik local antara lain kolesterol, trigliserida, low density lipoprotein (LDL), dan high density lipoprotein (HDL).Materi yang digunakan dalam penelitian ini adalah itik Tegal betina umur 22 minggu dengan bobot badan rata-rata 1.318±121g sebanyak 72ekor, ransum mengandung limbah Gracilaria sp. (LG) dengan protein 18% dan energy metabolis 2900 kcal/kg dan multienzim (ME) komersial dengan dosis penggunaan 150 g/ton pakan. Penelitian menggunakan Rancangan Acak Lengkap dengan 6 perlakuan yaitu (T0) Ransum Basal, (T0+) Ransum Basal dengan ME, (T1) Ransumdengan 10% LG (T1+) Ransumdengan 10% LG + ME, (T2+) Ransum dengan 12,5% LG + ME (T3+) Ransum dengan 15% LG + ME. Perlakuan dilakukan selama 12 minggu dan pengambilan sampel darah pada minggu terakhir. Serum dipisahkan dan dianalisis profile mak darah menggunakan metode CHOD-PAP. Hasil menunjukkan bahwa pemberian ransum mengandung LG 12,5% ditambah aditif multienzim berpengaruh nyata (P<0,05) terhadap profil lemak darah itik lokal, cenderung menurunkan Trigliserida, Kolesterol LDL sebaliknya meningkatkan kadar HDL darah.

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“…Ramnani et al (2012) melaporkan bahwa turunan alginat yang diproduksi dari alginat komersil (Manungel DMB) mampu meningkatkan pertumbuhan Bifidobacteria 9x10 10 Logcfu/mL jika dibandingkan alginat yang belum didegradasi. Kuda et al (2005) membandingkan laminaran, alginat yang memiliki berat molekul yang tinggi, dan alginat yang memiliki berat molekul yang rendah (turunan alginat).…”

Section: Pendahuluanunclassified

“…Jalili et al (2010) menjelaskan bahwa Bifidobacterium longum bersifat sangat spesifik terhadap subtratnya dan pada kondisi optimum Bifidobacterium longum mampu mengubah nutrisi menjadi vitamin dan senyawa asam laktat. Ramnani et al (2012) menguji beberapa jenis alginat dari rumput laut dengan berat molekul yang rendah setelah didegradasi, kemudian diuji pertumbuhan bakteri pada genus Bifidobacterium hasilnya menunjukkan bahwa media yang ditambahkan alginat yang telah didegradasi mengalami peningkatan jumlah bakteri setelah 24 jam selama fermentasi misalnya pada rumput laut Gelidium seaweed 8,19 log cells/mL, tepung alginat (Gelidium-derived ) 8,06 log cells/mL, Gracilaria seaweed 8,41 log cells/mL, tepung alginat (Gracilaria-derived) 8,09 log cells/mL, rumput laut Assophyllum nodosum 7,94 log cells/mL. Nodosum seaweed 8,13 log cells/mL, tepung alginat komersil Manugel DMB 8,21 log cells/mL.…”

Section: Derajat Polimerisasiunclassified

“…Hardiningsih et al (2006) menjelaskan bahwa Lactobacillus acidophilus menunjukkan peningkatan jumlah bakteri selama waktu fermentasi yaitu 12% dan Lactobacillus acidophilus mampu bertahan hidup pada pH rendah <5. Ramnani et al (2012) dalam penelitiannya membandingkan rumput laut dan alginat yang telah mengalami depolimerisasi sebagai bahan prebiotik hasilnya adalah alginat yang difermentasi selama 24 jam dapat meningkatkan jumlah asam lemak rantai pendek yaitu asetat 88% dan propionat 12 %.…”

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Production of Alginate Oligosaccharides (AOS) as Prebiotic Ingredients through by Alginate lyase enzyme

et al. 2017

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AbstrakPrebiotik merupakan bahan makanan yang tidak dapat dicerna tetapi dapat menstimulasi pertumbuhan dan aktivitas bakteri di dalam sistem pencernaan. Alginate oligosaccharides (AOS) dapat digunakan sebagai sumber prebiotik. Senyawa tersebut dapat dihasilkan secara enzimatis dengan memotong rantai panjang alginat menggunakan alginat liase. Penelitian ini bertujuan untuk menghasilkan enzim alginat liase yang digunakan untuk memproduksi AOS sebagai bahan prebiotik. Enzim alginat liase dapat dihasilkan dari bakteri Bacillus megaterium menggunakan fermentor diskontinu. Enzim tersebut memiliki suhu optimum 45°C dan pH optimum 7,0. Produksi AOS dilakukan menggunakan enzim dengan aktivitas 25, 50, 75, dan 100 U. Hasil penelitian menunjukkan bahwa AOS yang diproduksi menggunakan enzim dengan aktivitas 25, 50 dan 75 U menunjukkan derajat polimerisasi (DP) 4-5, sedangkan yang menggunakan enzim dengan aktivitas 100 U menunjukkan DP 3-4. Hasil uji pertumbuhan bakteri probiotik Bifidobacteria dan Lactobacillus menunjukkan bahwa media yang ditambahkan perlakuan AOS sebanyak 1% mampu meningkatkan pertumbuhan bakteri probiotik dibandingkan pada media tanpa penambahan AOS. Aktivitas enzim yang ditambahkan sebanyak 50 U dalam produksi AOS merupakan perlakuan terbaik dari kedua bakteri probiotik. Kata kunci: alginat, fermentor, probiotik AbstractPrebiotic is indigestible food that stimulate the growth and activity of bacteria in the digestive tract effecting human health. Alginate oligosaccharides (AOS) can be used as a source of prebiotic. AOS can be produced enzymatically by cutting long chain alginates using alginate lyase enzyme. The aim of this study was to produce alginate lyase enzyme then producing Alginate oligosaccharides (AOS) as a prebiotic ingredients. The alginate lyase enzyme was produced by Bacillus megaterium bacteria using a discontinuous fermentor. The optimum temperature of those enzyme was 45°C while the optimum pH was 7.0. Alginate oligosaccharides production was performed with the addition of different enzyme activities (25, 50, 75, and 100 U). The result of the addition of enzymes (25, 50,75 U) showed that the polymerization degrees (DP) were between 4-5. However, the addition of enzyme (100 U) was in the range of DP 3-4. In addition, Bifidobacteria and Lactobacillus growth test showed that 1% addition of AOS media increased the growth of probiotic bacteria compared to the media without addition of AOS. The addition of enzyme with activity 50 U in AOS production was the best treatment for both probiotic bacteria.

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In vitro fermentation and prebiotic potential of novel low molecular weight polysaccharides derived from agar and alginate seaweeds

Cited by 214 publications

References 28 publications

Prebiotics: An Emerging Nutritional Approach for Improving Gut Health of Livestock and Poultry

Prebiotics: An Emerging Nutritional Approach for Improving Gut Health of Livestock and Poultry

Effect of Diet Containing Gracilaria Sp. Waste and Multi-Enzyme Additives on Blood Lipid Profile of Local Duck

Production of Alginate Oligosaccharides (AOS) as Prebiotic Ingredients through by Alginate lyase enzyme

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