Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

Ozturkoğlu-Budak, Sebnem; Akal, H. Ceren; Buran, İlkay; Yetişemiyen, Atila

doi:10.3168/jds.2019-16479

Cited by 41 publications

(17 citation statements)

References 65 publications

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“…Probiotics are known to produce lactate through the pathways used for producing acetate, but there was no difference in lactate levels among different yogurt groups. Similar data have been reported in the past studies where no significant difference in lactate contents was found in yogurts by the variety of inoculated lactic acid bacteria (Prasanna et al, 2013;Ozturkoglu-Budak et al, 2019).…”

Section: Concentrations Of Scfa In Yogurtssupporting

confidence: 91%

Quality characteristics of yogurts fermented with short-chain fatty acid-producing probiotics and their effects on mucin production and probiotic adhesion onto human colon epithelial cells

Chang

Jeong

Cheng

et al. 2021

Journal of Dairy Science

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Probiotics can ferment nondigestible carbohydrates and produce short-chain fatty acids (SCFA; acetate, propionate, and butyrate) in the human colon. In this study, the levels of SCFA were determined in the following yogurts fermented with different combinations of probiotics: (1) cocultures of Streptococcus thermophilus and Lactobacillus bulgaricus (control, C); (2) S. thermophilus, L. bulgaricus, and Bifidobacterium bifidum (C-Bb); (3) S. thermophilus, L. bulgaricus, and Lactobacillus acidophilus (C-La); and (4) S. thermophilus, L. bulgaricus, and Lactobacillus gasseri (C-Lg). Results showed that the acetate levels were significantly higher in C-Bb, C-La, and C-Lg yogurts than in C yogurt. Fermentation and physicochemical characteristics of all yogurts were identical. Treatment of mucus-secreting colon epithelial cells (HT29-MTX) with C-Bb, C-La, and C-Lg yogurt supernatants resulted in an increase in the expression of MUC2 and CDX2 and the production of mucin proteins. The adhesion of probiotics onto HT29-MTX cells increased following treatment with C-Bb, C-La, and C-Lg yogurt supernatants. Our data suggest that a yogurt diet rich in acetate improves the protective function of the intestinal epithelium.

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Section: Concentrations Of Scfa In Yogurtssupporting

confidence: 91%

Quality characteristics of yogurts fermented with short-chain fatty acid-producing probiotics and their effects on mucin production and probiotic adhesion onto human colon epithelial cells

Chang

Jeong

Cheng

et al. 2021

Journal of Dairy Science

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“…Increase in inulin levels significantly ( p < .05) increased the probiotic count from 9.34 ± 0.03 (0.5%) to 9.64 ± 0.05 log cfu/ml (3%). Higher probiotic count of LCSY with inulin might be due to the fact that higher degree of polymerization results in development of saccharolytic metabolism, leading to lower pH and better prebiotic effects (Ozturkoglu‐Budak et al., 2019; Wang et al., 2020). Similar results were obtained for the samples containing oligofructose where the probiotic count significantly ( p < .05) increased from 9.33 ± 0.02 (0.5%) to 9.58 ± 0.06 log cfu/ml (3%), thus, establishing the fact that oligofructose supported the growth of probiotic bacteria (Davani‐Davari et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

Chand

Kumar

Singh

et al. 2021

J. Food Process. Preserv.

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Skim milk served as the base for the production of low‐calorie synbiotic yoghurt (LCSY) and four randomly selected indigenous LAB probiotic strains namely, Lactobacillus acidophilus (NCDC 13), Lactobacillus paracasei ssp. paracasei (NCDC 627), Lactobacillus rhamnosus (NCDC 610), and Lactobacillus plantarum (NCDC 344) were evaluated for their growth characteristics in skim milk. Lactobacillus rhamnosus with S. thermophilus 74 (LR_74) exhibited desirable pH (4.60 ± 0.01), acidity, significantly highest acidification rate (4.23 ± 0.03 × 10−3 pH units min‐), probiotic count (9.10 ± 0.10 log cfu/ml), and specific growth rate (0.47 ± 0.08 hr−1). Also, Power law model fitted best for skim milk inoculated with LR_74. Further, evaluation of prebiotics namely, inulin and oligofructose at different levels revealed that the combination of inulin and oligofructose at 2% significantly improved the viscosity (13.75 ± 0.33 Pa s), sensory, textural properties, and probiotic count (9.67 ± 0.02 log cfu/ml) of LCSY. Practical applications The results of our study reveal a suitable and compatible combination of yoghurt culture and probiotic culture which could further be exploited for the development of inulin/oligofructose or combination thereof, based synbiotic beverages and other fermented dairy products.

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“…Furthermore, inulin has long, medium, and short polymerization. Inulin with different degrees of polymerization has different utilization efficiencies in the intestinal tract ( Ozturkoglu-Budak et al, 2019 ). Notably, inulin, with low polymerization between 2 and 10, is utilized much easier by microbes in the cecum than those with higher polymerization ( van de Wiele et al, 2007 ).…”

Section: Introductionmentioning

confidence: 99%

Short-Chain Inulin Modulates the Cecal Microbiota Structure of Leptin Knockout Mice in High-Fat Diet

Feng

Wang

et al. 2021

Front. Microbiol.

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The aim of this study was to explore the effect of short-chain inulin on cecal microbiota of high-fat diet-fed leptin knockout mice and the different influences of cecal microbiota on wild-type and leptin knockout mice. A total of 18 specific pathogen-free male C57BL/6J wild-type mice and 18 C57BL/6J leptin knockout mice (OB/OB mice) were selected. Mice were divided into six groups according to their genotype: wild-type mice have three groups, including the normal diet group (CT), 60% high-fat diet group (CH), and 60% high fat with 10% short-chain inulin group (CHI); OB/OB mice were also divided into three groups, including the normal diet group (OT), 60% high-fat diet group (OH), and 60% high fat with 10% short-inulin group (OHI). The mice were fed for 8 weeks to analyze the diversity of cecal microbiota. The results show that compared with CH and OH, the variety of cecal microbiota was significantly reduced in CH and OH and further reduced in CHI and OHI. Bifidobacterium and Lactobacillus are the biomarkers in genus level. Dietary short-chain inulin significantly enhanced Bifidobacterium in OHI compared with OH (p < 0.01) and significantly reduced in CHI and compared with CH (p < 0.01). Lactobacillus was significantly enhanced in CHI and OHI compared with CH and OH, respectively (p < 0.01). Blautia was significantly enhanced in CH and OH compared with other groups (p < 0.01). Both Escherichia-Shigella and Enterococcus were significantly reduced in CHI and OHI, compared with CH and OH, respectively (p < 0.05). Escherichia-Shigella was even lower than CT and OT in CHI and OHI. Functional prediction of microbial communities showed that the abundance of amino acid sugar and nucleotide sugar metabolism pathways were significantly enhanced (p < 0.05) in CH and OH, and OH was significantly higher than CH (p < 0.05). Among the leptin knockout groups, PICRUSt2 function prediction showed that the fatty acid metabolism pathway significantly reduced (p < 0.05) in OHI and OT compared with OH. In conclusion, short-chain inulin modulated the dysbiosis induced by high-fat diet, improved probiotics growth and inhibited conditioned pathogenic bacteria, and the influences were significantly different in wild-type and leptin knockout mice.

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Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

Cited by 41 publications

References 65 publications

Quality characteristics of yogurts fermented with short-chain fatty acid-producing probiotics and their effects on mucin production and probiotic adhesion onto human colon epithelial cells

Quality characteristics of yogurts fermented with short-chain fatty acid-producing probiotics and their effects on mucin production and probiotic adhesion onto human colon epithelial cells

Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

Short-Chain Inulin Modulates the Cecal Microbiota Structure of Leptin Knockout Mice in High-Fat Diet

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