Impact of inulin on viability and storage stability of probiotic Lactobacillus plantarum TISTR 2075 in fermented rice extract

Savedboworn, Wanticha; Niyomrat, Sureeporn; Naknovn, Janyawan; Phattayakorn, Kriangkrai

doi:10.1016/j.anres.2018.03.008

Cited by 25 publications

(16 citation statements)

References 29 publications

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“…The slow growth of the Lactobacillus strain at 1.0% (w/v) flaxseed mucilage concentration may probably attribute to the increase in the viscosity (Bustamante et al, 2015). Besides that, a similar result was also reported by Savedboworn et al (2017) where 2% inulin showed higher probiotic growth than 3% inulin. The study explained that the probiotic with higher prebiotic concentration may produce a higher amount of acid and resulted in lower probiotic growth.…”

Section: Resultssupporting

confidence: 77%

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

Wai

How

Ghazali

et al. 2021

APJMBB

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The characterization of the prebiotic potential of legumes and mucilage are essential and crucial for the development of symbiotic food products. The aim of the present study was to compare and to determine the prebiotic capacity of selected legumes, namely adzuki bean, mung bean, black cowpea, and mucilages from chia seed and flaxseed on the growth of Lactobacillus rhamnosus GG. Resistance towards acid, pancreatin hydrolysis, and the prebiotic scores of the tested substances was determined based on growth promotion after 24 h of incubation. Results revealed that flaxseed mucilage was more resistant against hydrolysis by acid (1.47%) and pancreatin (2.64%) compared to the other samples (5.64 – 18.06% for acid and 10.34 – 15.57% for pancreatin). The relative prebiotic scores for flaxseed mucilage and black cowpea were 98% and 94%, respectively, which were higher than commercial prebiotics including inulin, fructooligosaccharides, and isomaltooligosaccharides. The optimum concentrations of flaxseed mucilage and black cowpea during 36 h of fermentation were 0.8% and 0.4% (w/v), respectively. The findings indicated that flaxseed mucilage was partially digested during gastrointestinal transit and it promotes the growth of the L. rhamnosus GG. The potential prebiotic capacity of flaxseed mucilage and its symbiotic relationship with L. rhamnosus GG suggests that they can be incorporated together for the development of functional foods.

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Section: Resultssupporting

confidence: 77%

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

Wai

How

Ghazali

et al. 2021

APJMBB

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“…Inulin served as prebiotic to stimulate the growth and vitality of L. plantarum, and the addition of inulin enhanced the levels of all main metabolic end-products (Oliveira et al, 2012). Da Silva Sabo et al (2015 suggested that the presence of 1% inulin in MRS medium increased the maximum specific growth rate of L.plantarum ST16Pa, while Savedboworn et al (2018) observed the addition of 2% inulin obtained the highest viable count of L. plantarum TISTR 2075. This indicated that the content of inulin added to the medium depending on the strain of L. plantarum (Huebner et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Screening of the main nutrients for cell envelope proteinases production by Lactobacillus plantarum LP69 using Plackett-Burman design

Cheng

Shu

Chen

et al. 2020

Ann.UDJG.FoodTechnology

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In order to select the most important nutrients that influence the production of cell-envelope proteinase (CEP), Plackett-Burman design was employed to assess the effects of glucose, maltose, peptone, casein peptone, inulin, isomaltooligosaccharide, Na2HPO4, CH3COONa, leucine, and serine on the activity of CEP, protein content, specific activity, optical density (OD600) value and pH in MRS broth fermented by Lactobacillus plantarum LP69. The results revealed that Na2HPO4, inulin, casein peptone and leucine significantly affect (P<0.05) the production of CEP. Additionally, Na2HPO4, inulin and leucine were negatively correlated with the enzyme activity and the specific activity, while casein peptone was positively correlated with the enzyme activity and the specific activity.

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“…This discrepancy may be associated to microorganism community present in the culture system. The use of inulin has been proven to be a good source of nutrients to promote probiotic bacteria from Lactobacillus and Bacillus genus (Savedboworn et al, 2018;Zherebtsov et al, 2002), providing a wide range of exoenzymes, including inulinase, that allow using inulin as source of carbon (Saha, 2006;Zherebtsov et al, 2002). Bacillus sp.…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary prebiotic inulin and probiotic Bacillus subtilis and Lactobacillus sp., on the intestinal microbiota of white shrimp Litopenaeus vannamei

Rodríguez¹

2021

BIOTECNIA

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Juvenile Litopenaeus vannamei (1.05 ± 0.1 g) were fed during 4-week with four experimental diets: control (Ctrl), inulin as prebiotic (5 g kg-1) (Pre), Bacillus subtilis and Lactobacillus sp. as probiotic (1 x 105 CFU g-1) (Pro), and a mix of inulin + B. subtilis and Lactobacillus sp. (5 g kg-1 + 1 x 105 CFU g-1) (Syn). Shrimps fed Syn diet showed significantly better feed utilization and higher growth than those in control diet (P < 0.05). The probiotic employed induced higher intestinal bacterial richness, whereas inulin in feed induced higher bacterial diversity in shrimp intestine. The most dominant bacterial phylum in the shrimp intestine among treatments was Proteobacteria with abundance ranging between 80 and 84 %. Prebiotic diet (Pre) increased relative abundance of Firmicutes in shrimp intestine (2 %) compared to the rest of the treatments (0.6 %). Nevertheless, when probiotics were included in the feed (Pro and Syn), a reduction between 3 and 13 % in the relative abundance of Vibrio sp. in shrimp intestine was observed respect to the control treatment, which represent an advantage to control potential pathogens of this genus.

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Impact of inulin on viability and storage stability of probiotic Lactobacillus plantarum TISTR 2075 in fermented rice extract

Cited by 25 publications

References 29 publications

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

Screening of the main nutrients for cell envelope proteinases production by Lactobacillus plantarum LP69 using Plackett-Burman design

Effect of dietary prebiotic inulin and probiotic Bacillus subtilis and Lactobacillus sp., on the intestinal microbiota of white shrimp Litopenaeus vannamei

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