Growth Analysis of Lactobacillus acidophilus Using Different Non-Digestible Carbohydrates

Year 2021, Volume: 4 Issue: 1, 33 - 45, 15.04.2021

Haia Abobakr Al-kaf Fahrul Zaman Huyop Noor Azwani Zainol

https://doi.org/10.38001/ijlsb.796319

Cited By: 1

Abstract

Probiotics are live microorganisms and offer health benefits to the digestive system and used in the production of many fermented foods. Non-digestible carbohydrates are dietary fibers which cannot be digested and absorbed by the small intestine. Strains of Lactobacillus, are among the most common and popular group of probiotics and added to many dairy products and dietary supplements. Besides, Lactobacillus acidophilus can exhibit many useful benefits such as showing thermostability, maintaining the growth activity at a wide pH range, and offering strong inhibition actions against spoilage of food and pathogenic bacteria. Aims of this study are to analyse the ability of non-digestible carbohydrates to act as a carbon source in enhancing the growth activity of L. acidophilus in vitro and to determine which type of non-digestible carbohydrate sources contributed a high biomass production. L. acidophilus was grown on de Man, Rogosa and Sharpe (MRS) medium. The optical density and pH of the cell biomass produced were measured and cell dry weight was determined. The highest biomass production recorded was for barley 10.02 g. L-1 followed by yam 8.79 g. L-1, 7.17 g. L-1 for garlic, 6.81 g. L-1 for banana and 4.86 g. L-1 for sweet potato, while positive control (glucose) recorded 4.20 g. L-1 of cell biomass. The results also showed a decreasing in the pH values which indicated the formation of lactic acids in the medium after 24 h of incubation at 37°C on rotary shaker set at 200 rpm. The overall results, confirmed that L. acidophilus helps in the hydrolysis of non-digestible carbohydrates and subsequent conversion of the sugars to cell biomass and decrease the pH compared to the negative control (without carbon source). This shows that in future, production of a synbiotic products using these non-digestible carbohydrates and probiotics strains is promising to offer many benefits to human’s health.

Keywords

non-digestible carbohydrates, L.acidophilus, cell biomass

Supporting Institution

Fundamental research grant Ministry of Education, Malaysia

Project Number

(FRGS) R.J130000.7854.5F189

References

• 1. Sharifi, M., et al., Kefir: a powerful probiotic with anticancer properties. Medical Oncology, 2017. 34 (11): p. 1-7.
• 2. Zielińska, D. , D. Kolożyn -Krajewska, and M. Laranjo, Food-origin lactic acid bacteria may exhibit probiotic properties: review. BioMed Research International, 2018. p. 1-15.
• 3. Davani-Davari, D., et al., Prebiotics: Definition, types, sources, mechanisms, and clinical applications. Foods, 2019. 8 (3): p. 92.
• 4. Zartl, B., et al., Fermentation of non-digestible raffinose family oligosaccharides and galactomannans by probiotics. Food & Function, 2018. 9 (3): p. 1638-1646.
• 5. Gibson, G. and M.B. Roberfroid, Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition, 1995. 125 (6): p. 1401– 12.
• 6. Śliżewska, K. and A. Chlebicz-Wójcik, The in vitro analysis of prebiotics to be used as a component of a synbiotic preparation. Nutrients, 2020. 12 (5): p. 1272.
• 7. Markowiak, P. and K. Ślizewska, Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients, 2017. 9 (9): p. 1021.
• 8. Srivastava, R.K, Enhanced shelf life with improved food quality from fermentation processes. Journal of Food Technology and Preservation, 2018. 2 (3): p. 1– 7.
• 9. Colombo, M., et al., Beneficial properties of lactic acid bacteria naturally occurring in dairy production systems. BMC Microbiology, 2018. 18 (1): p. 1-12.
• 10. Dinkçi, N. , V. Akdeniz, and A.S, Akalin, Survival of probiotics in functional foods during shelf life. Food Quality and Shelf Life, 2019. p. 201-233.
• 11. Capozzi, V., et al., Stressors and Food Environment: Toward strategies to improve robustness and stress tolerance in probiotics. Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion, 2016. p. 245-256.
• 12. Atlas, R.M., 2006, The Handbook of Microbiological Media for the Examination of Food. Boca Raton, Fla, USA. p. 246.
• 13. Kepli, A. N., et al., Medium optimization using response surface methodology for high cell mass production of Lactobacillus acidophilus. Journal of Scientific and Industrial Research, 2019. 78 (9): p. 608– 14.
• 14. Arena, M., et al., Barley β -glucans-containing food enhances probiotic performances of beneficial bacteria. International Journal of Molecular Sciences, 2014. 15 (2): p. 3025-3039.
• 15. Suman, D., Barley: A cereal with potential for development of functional fermented foods. Intl. J. Ferment. Food, 2019. 8 (1): p. 1– 13
• 16. Liptáková, D., Z. Matejčeková, and L. Valík, Lactic acid bacteria and fermentation of cereals and pseudocereals. Fermentation Processes, 2017.
• 17. Lee, J.M., et al Improvement of thermostability and halostability of β -1,3-1,4-glucanase by substituting hydrophobic residue for Lys48. International Journal of Biological Macromolecules, 2017. 94. p. 594-602.
• 18. Batista, N.N., et al., Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains. Brazilian Journal of Microbiology, 2019. 50 (2): p. 507-514.
• 19. Li, T., et al., The beneficial effects of purple yam (: Dioscorea alata L.) resistant starch on hyperlipidemia in high-fat-fed hamsters. Food & Function, 2019. 10 (5): p. 2642-2650.
• 20. Hsu, C.C., et al., Effect of yam (Dioscorea olata compared to Dioscorea japonica) on gastrointestinal function and antioxidant activity in mice. Journal of Food Science, 2006. 71 (7): p. S513-S516.
• 21. Zhang, N., et al., Study on prebiotic effectiveness of neutral garlic fructan in vitro. Food Science and Human Wellness, 2013. 2 (3-4): p. 119-123.
• 22. Martinez-Gutierrez, F., et al., Potential use of Agave salmiana as a prebiotic that stimulates the growth of probiotic bacteria. LWT, 2017. 84. p. 151-159.
• 23. Shalini, R., et al., Growth of selected probiotic bacterial strains with fructans from Nendran banana and garlic. LWT - Food Science and Technology, 2017. 83: p. 68-78.
• 24. Pramono, Y.B., et al., Utilization of lesser yam (Dioscorea esculenta L.) flour as prebiotic in yogurt to total lactic acid bacteria (LAB), sugar reduction, and organoleptic properties. Digital Press Life Sciences, 2020. 2: p. 00011.
• 25. Powthong, P., et al., study of prebiotic properties of selected banana species in Thailand. Journal of Food Science and Technology, 2020. 57 (7): p. 2490-2500.
• 26. Putra, A.N, Sweet potato varieties sukuh potential as a prebiotics in tilapia Feed (Oreochromisniloticus). International Conference of Aquaculture Indonesia, 2014. (1989): p. 254– 58.
• 27. Ikuta, D., et al., Conformationally supple glucose monomers enable synthesis of the smallest cyclodextrins. Science, 2019. 8 (5): p. 674-677.
• 28. Bello, B., et al., Evaluation of the effect of soluble polysaccharides of palm kernel cake as a potential prebiotic on the growth of probiotics. 3 Biotech, 2018. 8 (8): p. 1-14.