Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review

Öz

In the recent years, lactic acid bacteria species such as Lactobacillus are considering one of the important species of probiotics used in the food processing sector to produce fermented products and play a significant role for the transformation and preservation of food products. Besides, there is a huge exploration of new molecules that promote health and exhibit potential for technological applications such as non-digestible carbohydrates. The non-digestible carbohydrates provide various health benefits such as balancing and sustaining the microbiota in the intestine and increasing the production of short chain fatty acids (SCFA). The aim of this review is to review some types of non-digestible carbohydrates as an enhancer for the growth of probiotics. These compounds can help in improving many characteristics of food such as sensory and textural properties.

Anahtar Kelimeler

• non-digestible carbohydrates
• dietary fibers
• Lactobacillus acidophilus

Kaynakça

1. Sharifi, M., et al., Kefir: a powerful probiotics with anticancer properties. Medical Oncology, 2017. 34 (11): p. 1-7.
2. Davani-Davari, D., et al., Prebiotics: Definition, types, sources, mechanisms, and clinical applications. Foods, 2019. 8 (3): p. 92.
3. Gibson, G.R. and M.B. Roberfroid, Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition, 1995. 125 (6): p. 1401–1412.
4. 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.
5. Markowiak, P. and K. Ślizewska, Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients, 2017. 9 (9): p. 1021.
6. Evivie, S.E., et al., Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics. Food and Nutrition Research, 2017. 61 (1).
7. Hamid, T.H.T.A. and N.F.A.M. Fuzi, Lactic Acid Bacterium with Antimicrobial Properties from Selected Malay Traditional Fermented Foods. International Journal of Life Sciences and Biotechnology., 2020.
8. Ozogul, F. and I. Hamed, Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus acidophilus. Reference Module in Food Science, 2016. p. 1-10. Çetinkaya, S., S.Kocabay and A.Yenidunya, An investigation of the probiotic properties of Lactobacillus fermentum. International Journal of Life Sciences and Biotechnology, 2020. (7).

9. A.S. Neish, Chapter 6 - Probiotics of the Acidophilus Group: Lactobacillus acidophilus, delbrueckii subsp. bulgaricus and johnsonii, Martin H. Floch, Yehuda Ringel, W. Allan Walker, Editors. 2017, The Microbiota in Gastrointestinal Pathophysiology Academic Press, Emory University School of Medicine, Atlanta, GA, United States. p. 71-78.
10. Hansen, M. E, Probiotic Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp lactis Bl-04 interactions with prebiotic carbohydrates using differential proteomics and protein characterization. Kgs. Lyngby: Technical University of Denmark, 2012. p. 208-213.
11. Simon, O., Micro-organisms as feed additives-probiotics. Advances in Pork Production, 2005. 16 (1): p. 161–167.
12. Chandarakesan, A., et al., Probiotics as Functional Foods: Potential Effects on Human Health and its Impact on Neurological Diseases. International Journal of Nutrition, Pharmacology, Neurological Diseases |, 2018. (8): p. 41-46.
13. Anjum, N., et al., Lactobacillus acidophilus: Characterization of the Species and Application in Food Production. Critical Reviews in Food Science and Nutrition, 2014. 54 (9): p. 1241–1251.
14. Arshad, F.A., et al., Lactobacilli as Probiotics and their Isolation from Different Sources. British Journal of Research, 2018. 5 (3): p. 1–11.
15. Guarino, M.P.L., et al., Mechanisms of action of prebiotics and their effects on gastro-intestinal disorders in adults. Nutrients, 2020. 12 (4): p. 1–24.
16. Mudgil, D.and S. Barak, Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, 2013. 61. p. 1–6. Desai, N.M., et al., Non-digestible oligosaccharides of green coffee spent and their prebiotic efficiency. Lwt, 2020. 118 (10).
17. Nath, A., et al., Biochemical activities of lactose-derived prebiotics — a review". Acta Alimentaria, 2017. 46 (4): p. 449-456.
18. Farias, D., et al., Prebiotics: Trends in food, health and technological applications. Trends in Food Science and Technology, 2019. 93 (5): p. 23–35.
19. Kao, A., P. Burnet., and B. Lennox, Can prebiotics assist in the management of cognition and weight gain in schizophrenia?. Psychoneuroendocrinology, 2018. 95 (9): p. 179—185.
20. Wu, Q., et al., Characterization, antioxidant and antitumor activities of polysaccharides from purple sweet potato. Carbohydrate Polymers, 2015. 132. p. 31–40.
21. Gibson, P. R., et al., Food Components and Irritable Bowel Syndrome. Gastroenterology, 2015. 148 (6): p. 1158–1174.e4.
22. Shen, Y., et al., Increases in Phenolic, Fatty Acid, and Phytosterol Contents and Anticancer Activities of Sweet Potato after Fermentation by Lactobacillus acidophilus. Journal of Agricultural and Food Chemistry, 2018. 66 (11): p. 2735–2741.
23. Lestari, L. A., et al., Characterization of Bestak sweet potato (Ipomoea batatas) variety from Indonesian origin as prebiotic. International Food Research Journal, 2013. 20 (5): p. 2241-2245.
24. Wang, S., S. Nie, and F. Zhu, Chemical constituents and health effects of sweet potato. Food Research International, 2016. 89. p. 90–116.
25. Ngwe, M., et al., Evolution and Phylogenetic Diversity of Yam Species (Dioscorea spp.): Implication for Conservation and Agricultural Practices. PLoS ONE, 2015. 10 (12): p. 1–13.
26. Lee, S.Y., et al., Lactobacillus acidophilus fermented yam (Dioscorea opposita Thunb.) and its preventive effects on gastric lesion. Food Science and Biotechnology, 2011. 20 (4): p. 927–932.
27. Padhan, B. and D. Panda, Potential of Neglected and Underutilized Yams (Dioscorea spp.) for Improving Nutritional Security and Health Benefits. Frontiers in Pharmacology, 2020. 11 (4): p. 1–13. Yelnetty, A. and M. Tamasoleng, The addition of Yam Tuber (Dioscorea alata) flour as a source of prebiotic on biomilk synbiotic characteristics. IOP Conference Series: Earth and Environmental Science, 2019. 247 (1).
28. 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.
29. 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.
30. Om, A.D., et al., The potential use of yam tuber with probiotic for gonad development of tiger grouper. 12 (4): p.1431–1441.
31. Zhu, F., Barley Starch: Composition, Structure, Properties, and Modifications. Comprehensive Reviews in Food Science and Food Safety, 2017. 16 (4): p. 558–579.
32. Arena, M.P., et al., Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria. International Journal of Molecular Sciences, 2014. 15 (2): p. 3025–3039.
33. Havrlentová, M., et al., Cereal β-glucans and their significance for the preparation of functional foods - A review. Czech Journal of Food Sciences, 2011. 29 (1): p. 1–14.
34. Zhang, J., et al., Dietary supplementation with Lactobacillus plantarum dy-1 fermented barley suppresses body weight gain in high-fat diet-induced obese rats. Journal of the Science of Food and Agriculture, 2016. 96 (15): p. 4907–4917.
35. Zhang, J., et al., The anti-obesity effect of fermented barley extracts with Lactobacillus plantarum dy-1 and Saccharomyces cerevisiae in diet-induced obese rats. Food and Function, 2017. 8 (3): p. 1132–1143.
36. Lee, J. M., et al., β-glucooligosaccharides derived from barley β-glucan promote growth of lactic acid bacteria and enhance nisin Z secretion by Lactococcus lactis. Lwt, 2020. 122 (12).
37. Jacob, P. and A. J. Pescatore, Barley β-glucan in poultry diets. Annals of Translational Medicine, 2014. 2 (2).
38. Filocamo, A., et al., Effect of garlic powder on the growth of commensal bacteria from the gastrointestinal tract. Phytomedicine, 2012. 19 (8–9): p. 707–711.
39. Altuntas, S. and M. Korukluoglu, Growth and effect of garlic (Allium sativum) on selected beneficial bacteria. Food Science and Technology, 2019. 39(4): p. 897–904.
40. Wallock-Richards, D., et al., Garlic revisited: Antimicrobial activity of allicin-containing garlic extracts against Burkholderia cepacia complex. PLoS ONE, 2014. 9 (12).
41. Atsamnia, D., et al., Prediction of the antibacterial activity of garlic extract on E. coli, S. aureus and B. subtilis by determining the diameter of the inhibition zones using artificial neural networks. LWT - Food Science and Technology, 2017. 82. p. 287–295.
42. Ibrahim, E.A., In Vitro Antimicrobial Activity of Allium sativum (Garlic) Against Wound Infection Pathogens. Journal of Medical Sciences, 2017. 2 (8): p. 1–8.
43. Mahore, J.G. and S.V. Shirolkar, Investigation of effect of ripening and processing on prebiotic potential of banana. Journal of Young Pharmacists, 2018. 10 (4): p. 409–413.
44. Sarawong, C., et al., Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry, 2014. 143. p. 33–39.
45. Cordoba, L., et al., Brazilian green banana: A thermal, structural and rheological investigation of resistant starch from different cultivars. Journal of Thermal Analysis and Calorimetry, 2018. 134 (3): p. 2065–2073.
46. Tian, D.D., et al., Effects of banana powder (Musa acuminata Colla) on the composition of human fecal microbiota and metabolic output using in vitro fermentation. Journal of Food Science, 2020. (2011).
47. Singh, A., V. Vishwakarma, and B. Singhal, Metabiotics: The Functional Metabolic Signatures of Probiotics: Current State-of-Art and Future Research Priorities—Metabiotics: Probiotics Effector Molecules. Advances in Bioscience and Biotechnology, 2018. 9 (4): p. 147–189.
48. Guimarães, J.T., et al., Impact of probiotics and prebiotics on food texture. Current Opinion in Food Science, 2020. 33. p. 38–44.
49. Asioli, D., et al., Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Research International, 2017. 99 (4): p.58–71.
50. Balthazar, C. F., et al., Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods, 2017. 35. p. 564–573.
51. Ningtyas, D., et al., The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 2019. 100. p. 8-16.
52. Juvonen, R., et al., The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.). International Journal of Food Microbiology, 2015. 207. p. 109-118.
53. Balthazar, C., et al., The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chemistry, 2018. 246. p. 464-472.
54. Escobar, M., et al., Characterization of a Panela cheese with added probiotics and fava bean starch. Journal of Dairy Science, 2012. 95 (6): p. 2779-2787.
55. Guimarães, J.T., et al., Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization. Food Hydrocolloids, 2018. 77. p. 787–795.
56. Rovinaru, C. and D. Pasarin, Application of Microencapsulated Synbiotics in Fruit-Based Beverages. Probiotics and Antimicrobial Proteins, 2020. 12 (2): p. 764–773.
57. Malik, J.K., et al., Synbiotics: Safety and Toxicity Considerations. Nutraceuticals: Efficacy, Safety and Toxicity, 2016. p. 811-822.
58. Wu, X. D, Y.Chen, and W.Huang, A perspective on the application of pro-/synbiotics in clinical practice. Frontiers in Microbiology, 2017. 8 (5): p. 1–5.