Effects of capsanthin on surface hydrophobicity and auto-aggregation properties of Lactobacillus acidophilus and Lactobacillus rhamnosus

Year 2021, Volume: 5 Issue: 2, 243 - 249, 28.06.2021

Esra Çelik , Hasan Ufuk Celebioglu

https://doi.org/10.31015/jaefs.2021.2.15

https://izlik.org/JA79MK35LJ

Abstract

Paprika is a one-year culture plant that grows in temperate climates and derives its color from the carotenoid compounds. The basic red color in paprika originates from capsanthin and capsorubin. People must have a healthy gastrointestinal system to maintain a healthy life. Lactic acid bacteria, which constitute the most important group of probiotic microorganisms, are natural members of a healthy intestinal microflora. Main lactic acid bacteria are Lactobacillus acidophilus and Lactobacillus rhamnosus, which can inhibit pathogenic microorganisms, strengthen immune system, and improve the microbial balance of the gastrointestinal tract. Such bacteria can be modulated by diet constituents, thusw the present study aims to investigate the effects of capsanthin on probiotic bacteria Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus GG. For this, different concentrations of capsanthin were added to growth media of probiotic bacteria, and their effects on bacterial growth kinetics, bacterial surface hydrophobicity (Microbial Adhesion to Solvents - MATS Test) and bacterial auto-aggregation were examined. According to the results, capsanthin did not show any negative effects on the growth, while decreased the hydrophobicity of Lactobacillus rhamnosus GG dose-dependent manner but increasing the hydrophobicity of Lactobacillus acidophilus LA-5. In auto-agregation, changes were observed depending on the dose and time. This study shows carotenoids taken together with the diet can affect beneficial bacteria.

Keywords

Auto-aggregation , Capsanthin , Hydrophobicity , Paprika , Probiotics

Supporting Institution

TÜBİTAK

Project Number

1919B011900220

Thanks

The authors thank to Chr. Hansen, Turkey for supplying the probiotic strains.

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