Effects of Prebiotics on Growth and Acidifying Activity of Probiotic Bacteria (in English)

Yıl 2014, Cilt: 39 Sayı: 2, 71 - 77, 01.04.2014

Ayla Şener Mumcu Ayhan Temiz

Öz

In this study, in vitro effects of six commercial prebiotics on growth and acidifying activity of two strains of Lactobacillus acidophilus and two strains of Bifidobacterium spp. were investigated. Fructo-oligosaccharide, inulin, galacto-oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide and lactulose were used as prebiotics. The prebiotics were tested at three different concentrations. Growth and acidifying activity of the probiotic bacteria were variable depending on the type and concentration of the prebiotics. In general, as the concentration of the prebiotics increases, the growth and acidifying activity performance of the probiotic strains increases. The difference in the strains of L. acidophilus was not significant in terms of both growth performance and acidifying activity. However, the differencein the species of Bifidobacterium was found to be significant ( P<0.05). The results of this study indicated that an appropriate prebiotic substance should be selected for each probiotic bacterial strain for its good growth and acidifying performance.

Anahtar Kelimeler

Prebiotics, probiotic bacteria, Lactobacillus acidophilus, Bifidobacterium spp., growth, acidifying activity.

Prebiyotiklerin Probiyotik Bakterilerin Gelişmesi ve Asitleştirme Aktiviteleri Üzerine Etkileri (İngilizce)

Öz

Bu çalışmada altı adet ticari prebiyotik maddenin in vitro koşullarda iki adet Lactobacillus acidophilus suşu ve iki adet Bifidobacterium spp. suşunun gelişme ve asitleştirme aktivitesi üzerindeki etkileri araştırılmıştır. Prebiyotik olarak frukto-oligosakkarit, inulin, galakto-oligosakkarit, soya fasulyesi oligosakkariti, ksilo-oligosakkarit ve laktuloz kullanılmıştır. Prebiyotikler üç farklı konsantrasyonda denenmiştir. Probiyotik bakterilerin gelişme ve asitleştirme aktivitesi üzerindeki etkileri prebiyotik çeşidine ve konsantrasyonuna bağlı olarak değişim göstermiştir. Genel olarak, prebiyotik konsantrasyonu arttıkça, probiyotik bakteri suşlarının gelişme performansı ve asitleştirme aktivitesinde artışlar meydana gelmiştir. L. acidophilus türündeki suş farklılığı, suşların gelişme performansı ve asitleştirme aktivitesi üzerinde önemli bir etki yaratmamıştır. Buna karşılık Bifidobacterium cinsindeki tür farklılığının bu yönlerdeki etkisi önemli bulunmuştur ( P<0.05). Araştırma sonuçları, bir probiyotik bakteri suşunun iyi bir gelişme ve asitleştirme performansı gösterebilmesi için ona uygun bir prebiyotik madde seçilmesinin gerekliliğine işaret etmektedir.

Anahtar Kelimeler

Prebiyotikler, probiyotik bakteriler, Lactobacillus acidophilus, Bifidobacterium spp., gelişme, asitleştirme aktivitesi

Kaynakça

• Gibson GR, Roberfroid MB. 1995. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutri, 125: 1401–1412.
• Ziemer CJ, Gibson GR. 1998. An Overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Int Dairy J, 8: 473-479.
• Holzaphel WH, Schillinger U. 2002. Introduction to pre- and probiotics. Food Res Int, 35: 109-116. 4. Tuohy KM, Rouzaud GCM, Brück WM, Gibson GR. 2005. Modulation of the human gut microflora towards improved health using prebiotics- Assessment of efficacy. Curr Pharm Des, 11: 75-90. 5. Fuller R. 1989. Probiotics in man and animals. J Appl Bacteriol, 66: 365-378.
• Fuller R. 1992. History and development of probiotics. In Probiotics: the Scientific Basis, Fuller R. (ed), Chapman and Hall, London; pp.1-7.
• Collins MD, Gibson GR. 1999. Probiotics, prebiotics, and synbiotics: approaches for modulating the microbial ecology of the gut. American J Clin Nutr, 69 (5); 1052–1057.
• Shah NP. 2001. Functional foods from probiotics and prebiotics. Food Technol, 55 (11): 46-53.
• Gibson GR, Probert HM, Loo VJ, Rastall RA, Roberfroid MB. 2004. Dietary modulation of the human colonic microbiota: Updating the concept of prebiotics. Nutr Res Rev, 17: 259-275.
• Fooks LJ, Fuller R, Gibson GR. 1999. Prebiotics, probiotics and human gut microbiology. Int Dairy J, 9: 53-61.
• Gibson GR. 1998. Dietary modulation of the human gut microflora using prebiotics. British J Nutr, 80 (2): S209-S212
• Gibson GR, Rastall RA, Roberfroid MB. 1999. Prebiotics. In Colonic microbiota, nutrition and health, Gibson GR, Roberfroid MB (ed.), Kluwer Academic Press. Dordrecht, The Netherlands; pp. 101-124.
• Saminathan M, Sieo CC, Kalavathy R, Abdullah N, Ho YW. 2011. Effect of prebiotic oligosaccharides on growth of Lactobacillus strains used as a probiotic for chickens. African J Microbiol Res, 5 (1): 57-64.
• Gismondo MR, Drago L, Lombardi A. 1999. Review of probiotics available to modify gastrointestinal flora. Int J Antimicrob Ag, 12: 287-292
• Simmering R, Blaut M. 2001. Pro- and prebiotics - the tasty guardian angels? Appl Microbiol Biotechnol, 55 (1): 19-28.
• Shortt C. 1999. The probiotic century: historical and current perspective. Trends Food Sci Technol, 10: 411-417.
• Bielecka M, Biedrzycka E, Majkowska A. 2002. Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness. Food Res Int, 35 (2-3): 125-131.
• Goderska K, Nowak J, Czarnecki Z. 2008. Comparison of the growth of Lactobacillus acidophilusand Bifidıbacterium bifidum species in media supplemented with selected saccharides including prebiotics. ACTA Sci Pol Technol Aliment, 7 (2): 5-20.
• Gopal PK, Sullivan PA, Smart JB. 2001. Utilisation of galacto-oligosaccharides as selective substrates for growth by lactic acid bacteria including Bifidobacterium lactis DR10 and Lactobacillus rhamnosusDR20. Int Dairy J, 11 (1-2): 19-25.
• Hayakawa K, Mizutanit J, Wada K, Masai T, Yoshiharat I, Misuoka T. 1990. Effects of soybean oligosaccharides on human faecal microflora. Microb Ecol Health Dis, 3: 293–303.
• Kneifel W, Rajal A, Kulbe KD. 2000. In vitro growth behavior of probiotic bacteria in culture media with carbohydrates of prebiotic importance. Microb Ecol Health Dis, 12: 27-34.
• Mart nez-Villaluenga., Fr as J, Gómez R, Vidal-Valverde C. 2006. Influence of addition of raffinose family oligoaccharides on probiotic survival in fermented milk during refrigerated storage. Int Dairy J, 16 (7): 768-774.
• Perin S, Warchol M, Gril JP, Schneider F. 2001. Fermentations of fructo oligosaccharides and their components by Bifidobacterium infantis ATCC 15697 on batch culture in semi-synthetic medium. J Appl Microbiol, 90: 859-865.
• Saarela M, Hallamaa K, Mattila-Sandholm T, Mättö J. 2003. The effect of lactose derivatives lactulose, lactitol and lactobionic acid on the functional and technological properties of potentially probiotic Lactobacillus strains. Int Dairy J, 13 (4): 291-302.
• Saito Y, Takano T, Rowland I. 1992. Effects of soybean oligosaccharides on the human gut microflora in in vitro culture. Microb Ecol Health Dis, 5: 105-110.
• Pennacchia C, Vaughan EE, Villani F. 2006. Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties. Meat Sci, 73 (1): 90-101.