Lyciumbarbarum Polysaccharide (LBP): A Novel Prebiotics Candidate for Bifidobacterium and Lactobacillus

Abstract

Lycium barbarum is a boxthorn that produces the goji berries. The aim of the current study was to evaluate the proliferative effect of L. barbarum polysaccharides (LBP) on probiotics. LBP was extracted from goji berries and its monosaccharide composition characterized by gas chromatography (GC). The LBP extract contained arabinose, rhamnose, xylose, mannose, galactose, and glucose. LBP obviously promoted the proliferation of lactic acid bacteria (LAB) strains, especially Bifidobacterium longum subsp. infantis Bi-26 and Lactobacillus acidophilus NCFM. In the presence of LBP in the growth medium, the β-galactosidase (β-GAL) and lactate dehydrogenase (LDH) activities of strain Bi-26 significantly increased. The activities of β-GAL, LDH, hexokinase (HK), 6-phosphofructokinase (PFK), and pyruvate kinase (PK) of strain NCFM significantly increased under those conditions. LAB transcriptome sequencing analysis was performed to elucidate the mechanism responsible for the proliferative effect of LBP. The data revealed that LBP promoted the bacterial biosynthetic and metabolic processes, gene expression, transcription, and transmembrane transport. Pyruvate metabolism, carbon metabolism, phosphotransferase system (PTS), and glycolysis/gluconeogenesis genes were overexpressed. Furthermore, LBP improved cell vitality during freeze-drying and tolerance of the gastrointestinal environment. In summary, LBP can be used as a potential prebiotic for Bifidobacterium and Lactobacillus.

The Effect of Encapsulated Powder of Goji Berry (Lycium barbarum) on Growth and Survival of Probiotic Bacteria

“…This therapeutic action may also involve improved survival and colonization of the gut by Bifidobacteria, and to a lesser extent Lactobacilli, in the presence of Goji berry polysaccharides. Furthermore, it is known that different monosaccharides from Goji berry polysaccharides can be used by lactic acid bacteria (LAB) [14] and thus enhance the production of lactic acid and other organic acids, resulting in the reduction of pH in the intestinal tissue. This also inhibits the growth of pathogenic microorganisms in the gut, causing significant structural cell membrane damage, protein denaturation, and the loss of enzyme functionality [47].…”

“…Furthermore, the prebiotic effect seems to be correlated to Goji berry polysaccharides and/or polyphenols, higher contents of which (under the tested concentrations) could increase the stress tolerance of B. lactis and B. longum in a simulated gastrointestinal environment. According to the findings of the present research, it can be suggested that the Goji berry encapsulated extracts could be used as prebiotic additives in food or nutraceuticals, in order to stimulate growth or protect the viability of probiotic strains of Bifidobacterium and Lactobacillus.Microorganisms 2020, 8, 57 2 of 14 lung disorders, and anticancer activity [10][11][12], thanks to which, L. barbarum fruit has recently gained increasing popularity in Europe and North America [12].Recently Goji berries have been also positively evaluated for their prebiotic potential in foods like yogurt [13], since their polysaccharides may be selectively utilized by some probiotic bacteria [14], although a potential prebiotic effect may be also linked to other molecules like polyphenols, which may stimulate the growth of probiotic bacteria in the gut, or inhibit the growth of antagonistic bacteria in the complex intestinal microbiota [15].Gut colonization by beneficial probiotic bacteria is recognized as an essential parameter for intestinal health, and human health in general. It occurs in early life, as Bifidobacterium and Lactobacillus species attach to the gastrointestinal tract, which is necessary for establishing the gut mucosal barrier, maturation and modulation of the immune system, preventing infections by enteric pathogens and improving gastrointestinal function, digestion, and metabolism [16][17][18][19][20].…”

“…Recently Goji berries have been also positively evaluated for their prebiotic potential in foods like yogurt [13], since their polysaccharides may be selectively utilized by some probiotic bacteria [14], although a potential prebiotic effect may be also linked to other molecules like polyphenols, which may stimulate the growth of probiotic bacteria in the gut, or inhibit the growth of antagonistic bacteria in the complex intestinal microbiota [15].…”

Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production

“…(i) Industrial processing, (ii) Storage, and (iii) Mobility through the stomach and the small intestine [3].…”

“…Prebiotic carbohydrates are mainly polysaccharides, oligosaccharides, protein hydrolyzates, and plant extracts. Previous studies showed that some plant polysaccharides could be used as prebiotics; such as ginseng polysaccharides, mushroom polysaccharides, mango fibrous polysaccharides, and algal polysaccharides [3].…”