In vitro prebiotic activities of tamarillo (Solanum betaceum Cav.) hydrocolloids

Gannasin, Sri Puvanesvari; Mustafa, Shuhaimi; Adzahan, Noranizan Mohd; Muhammad, Kharidah

doi:10.1016/j.jff.2015.09.004

Cited by 21 publications

(12 citation statements)

References 36 publications

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“…and Bifidobacterium spp. ), and inhibited the growth of some pathogenic bacteria [218]. In further studies, the seed mucilage hydrocolloids were found to bind bile acids.…”

Section: Solanum Betaceummentioning

confidence: 93%

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The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

et al. 2021

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Plant mucilage is a renewable and cost-effective source of plant-based compounds that are biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly. Until recently, plant mucilage has been of interest mostly for technological purposes. This review examined both its traditional uses and potential modern applications in a new generation of health-promoting foods, as well as in cosmetics and biomaterials. We explored the nutritional, phytochemical, and pharmacological richness of plant mucilage, with a particular focus on its biological activity. We also highlighted areas where more research is needed in order to understand the full commercial potential of plant mucilage.

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“…and Bifidobacterium spp. ), and inhibited the growth of some pathogenic bacteria [218]. In further studies, the seed mucilage hydrocolloids were found to bind bile acids.…”

Section: Solanum Betaceummentioning

confidence: 93%

“…Tamarillo is native to the Andes, especially Peru, Ecuador, and Colombia, but is also cultivated in Indonesia, the Philippines, Malaysia, Thailand, Vietnam, and Papua New Guinea [216,217]. There are three main types of tamarillo, which vary in terms of the color of the ripe fruit skin: yellow, red, and purple [218].…”

Section: Solanum Betaceummentioning

confidence: 99%

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

et al. 2021

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“…32. (Rycroft, Jones, Gibson and R. a Rastall, 2001), 33 (Gannasin et al, 2015),. 34 (Daou et al, 2014…”

mentioning

confidence: 99%

Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiota in vitro - a systematic scoping review and secondary analysis

Harris

Morrison

Edwards

2020

Critical Reviews in Food Science and Nutrition

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Short chain fatty acids (SCFA) are produced by bacterial fermentation of non-digestible carbohydrates (NDC) and have many potential tissue and SCFA specific actions, from providing fuel for colonic cells to appetite regulation. Many studies have described the fermentation of different carbohydrates, often using in vitro batch culture. As evidence-based critical evaluation of substrates selectively promoting production of individual SCFA is lacking, we performed a systematic scoping literature review. Databases were searched to identify relevant papers published between 1900 and 12/06/2016. Search terms included In vitro batch fermentation and In vitro short chain fatty acid production. Articles were considered for essential criteria allowing equivalent comparison of SCFA between NDC.Seventy seven articles were included in the final analysis examining 29 different carbohydrates. After 24-hour fermentation, galacto-oligosaccharide ranked highest for butyrate and total SCFA production and second for acetate production. Rhamnose ranked highest for propionate production. The lowest SCFA production was observed for kiwi fibre, polydextrose, and cellulose. This review demonstrates that choosing a substrate to selectively enhance a specific SCFA is difficult, and the molar proportion of each SCFA produced by individual substrates may be misleading. Instead the rate and ratio of SCFA production should be evaluated in parallel.

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“…The results of the present study were consistent with those reported by Roberfroid 49 , who noted that, in axenic cultures, most of the microorganisms adapt to use the carbon sources available in the medium. Other studies have evaluated cell growth in mixed cultures 50,51 . The results of the present study highlight the potential of fermenting cactus OLI, such as those of OS, and provide the basis for further investigations on the metabolism of probiotics and its implications.…”

Section: Discussionmentioning

confidence: 99%

“…lactis growth kinetics in the presence of OLI‐A, OLI‐B, OLI‐C and INU were within those reported for different OLI, such as INU, lactulose, fructooligosaccharides and galactooligosaccharides. The decrease in the pH of the medium is an indicator of lactic acid and SCFA production during fermentation.…”

Section: Discussionmentioning

confidence: 99%

In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage

et al. 2019

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BACKGROUND Among Cactaceae, the genus Opuntia is widely known for the use of its biomass as cattle fodder and in human nutrition (e.g. species such as Opuntia ficus indica and Opuntia streptacantha). In particular, O. streptacantha (OS) produces abundant mucilage and, hence, the characterization of its properties and nutritional value is important. Accordingly, determination of the dietary fiber content of the OS mucilage and the fermentability of its hydrolysis products (oligosaccharides, OLI) is important for developing new uses of the crop as a functional food. RESULTS The values for insoluble dietary fiber and soluble dietary fiber in the mucilage were 204.6 and 371.6 g kg−1, respectively. After hydrolysis of OS mucilage with α‐amylase, three purified fractions of OLI were evaluated (OLI‐A, OLI‐B and OLI‐C). OLI (1% w/v) stimulated the growth of the commercial probiotic strains (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis subsp. lactis) in vitro, showing behaviors similar to those of commercial inulin. The production of short chain fatty acids (SCFAs) in the fermentation broth was also determined. The final pH of the fermentation broth as well as the identification and concentrations of SCFA depended on the type of OLI and probiotic used. CONCLUSION The OS mucilage is an unconventional fiber source and can be used to produce non‐digestible OLI as functional compounds. This knowledge will be useful for proposing new sustainable ways of processing cacti crops for food and industrial purposes. © 2018 Society of Chemical Industry

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In vitro prebiotic activities of tamarillo (Solanum betaceum Cav.) hydrocolloids

Cited by 21 publications

References 36 publications

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiota in vitro - a systematic scoping review and secondary analysis

In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage

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