Prebiotic activity of garlic (Allium sativum) extract on Lactobacillus acidophilus

Sunu, Prayogi; Sunarti, Dwi; Mahfudz, Luthfi Djauhari; Yunianto, Vitus Dwi

doi:10.14202/vetworld.2019.2046-2051

Cited by 27 publications

(21 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Prunus persica var. nucipersica 0.89 ± 0.030 [29] Banana Musa acuminata 0.5 ± 0.011 [30] Onion Allium cepa 22.96 ± 5.39 [31] Garlic Allium sativum 3.34 ± 0.01 [32] Wheat grain Triticum 2.21 ± 0.07 [33] Rye Secale cereale 0.6 ± 0.22 [34] Oat Avena sativa 0.92 ± 0.08 [35] Chicory Root Cichorium intybus 42.39 ± 0.15 [36] Jerusalem artichoke Helianthus tuberosus 4.74 ± 0.16 [37] Seaweed Gracilaria verrucosa 37.49 ± 0.09 [38] Sugar cane bagasse Gramineae Saccharum officinarum L. 35.95 ± 1.64 [39] Cassava waste Manihot esculenta 34 ± 0.64 [40] Rice bran Oryza sativa 50 ± 0.04 [41] Rice straw Oryza sativa L. 1.61 ± 1.04 [42] Apple pomace Malus domestica Borkh. 4.72 ± 0.80 [39] Papaya Carica papaya 15.1 ± 0.16 [43] Beet root peels Beta vulgaris 2.68 ± 0.61 [39] Burdock root Arctium 2.4 ± 1.01 [44] Extraction methods…”

Section: Sources and Their Applicationsmentioning

confidence: 99%

Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review

Rahim

Saeed

Khalid

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

Prebiotics are good source of dietary fiber or a group of nutrients or nondigestible short chain carbohydrates which human body cannot digest and it stimulates the growth and activity of some friendly bacteria in your intestinal tract. Prebiotics fibers are linked to β-(2→1) fructosyl units and are universally agreed to be fructooligosaccharides (FOS) or oligofructose or oligosaccharide or inulin. FOS are oligosaccharides that occur naturally in a variety of plants such as garlic and onions, wheat, rye, chicory roots, jerusalem artichokes, nectarine, seaweed, sugar cane bagasse, cassava waste, rice bran, rice straw, apple pomace, papaya, beet root peels, flaxseed, cereals, and banana peels among many others. These are extracted from fruits, vegetables, seeds and cereals using the various novel techniques such as membrane ultra-filtration method, microwave extraction, Ultrasonic Microwave Assisted Extraction, and high-pressure solvent extraction method. FOS are non-digestible carbohydrates with low-calorie that improve the taste and texture of food products while immunity booster, nutraceutical properties, bone health, microbial properties and its prebiotic activity in digestive track are the limelight of current review article. In addition, the main beneficial physiological effects of FOS such as low carcinogenicity, improved mineral absorption in gut and a reduction in serum cholesterol levels, triacylglycerols and phospholipids are the major part of this review. Moreover, FOS is beneficial for long-term blood glucose and its sensitivity to insulin due to the higher contents of plasma-free fatty acids using low tissue glucose. Conclusively, FOS improves intestinal flora, with subsequent relief of constipation, reduce the risk of heart diseases and certain cancers, improved blood lipids in hyperlipidemia, suppressed the production of intestinal putrefactive-substances and make your digestive work better.

show abstract

Section: Sources and Their Applicationsmentioning

confidence: 99%

Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review

Rahim

Saeed

Khalid

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Bawang putih mengandung fruktosa oligosakarida (FOS) sebanyak 3,34% sehingga dapat dijadikan sebagai prebiotik. Fruktosa oligosakarida yang dikenal sebagai prebiotik, sehingga menjadi nutrisi bagi probiotik (Sunu et al, 2019). Bawang putih memiliki kandungan senyawa inulin sebesar 9-16%.…”

Section: Pendahuluanunclassified

Potensi Bawang Putih (Alium sativum) dan Lactobacillus acidophilus sebagai Sinbiotik untuk Meningkatkan Performans Ayam Broiler

Puspitaningrum

Mahfudz

Nasoetion

2021

Jurnal Sain Peternakan Indonesia

View full text Add to dashboard Cite

This study was aimed to examinated the use of combination of extract garlic (Alium sativum) with Lactobacillus acidophilus as symbiotic to improve the performance of broiler chickens. The experiment was conducted using 144 unsexed broiler strain Cobb 500 at 7day's old, with initial body weight of 218,49±8,87 g. Basal diet used were consists of corn, fish meal, soybean meal, bran, and premix. The design used completely randomized design (CRD) with 3 treatments and 8 replications. Each experimental units consisted of 6 broilers. Data were analyzed with analysis of variance (ANOVA) with F test to known effect of treatments. If there is a significant effect of treatments, followed by Duncan's multiple range test. The treatments were T0= (basal feed), T1= (basal feed + 2 ml/kg synbiotic), T2= (basal feed + 4 ml/kg synbiotic). The parameters were; feed intake, body weight gain, and feed conversion ratio. The results showed that the addition of synbiotic (4ml/kg ransum/T2) increased (P<0,05) feed intake and body weight gain, while conversion feed ratio decreased. It can be concluded that the addition of synbiotic 4ml/kg diet (T2) increased broilers performance of broiler chicken.

show abstract

“…Bawang putih diduga dapat mengoptimalkan fungsi saluran pencernaan dan metabolisme sehingga penggunaan pakan menjadi lebih efisien. Berdasarkan hasil pengujian, bawang putih mengandung fruktooligosakarida (FOS) sebanyak 3,34% (Sunu et al, 2019) sehingga bawang putih dapat dijadikan sebagai prebiotik. Kandungan fruktooligosakarida (FOS) merupakan senyawa karbohidrat rantai sedang atau yang dikenal sebagai prebiotik dan dapat menjadi sumber nutrient probiotik.…”

Section: Pendahuluanunclassified

“…Penelitian menggunakan 144 ekor ayam broiler strain Cobb unsex umur 7 hari dengan bobot badan 218,5 ± 8,87 gram. Metode pembuatan sinbiotik dilakukan berdasarkan metode Sunu et al (2019) yaitu dengan membuat ekstrak bawang putih jenis kating yang kemudian disaring dan sisterilkan dengan metode pasteurisasi selama 10 menit. Ekstrak bawang putih diletakkan di dalam wadah lalu disimpan pada tempat tertutup dengan suhu < 20 º C. Tahap selanjutnya, ekstrak bawang putih sebanyak 100 ml dicampurkan dengan Lactobacillus achidophilus sebanyak 1 ml dengan total bakteri 10 7 cfu/ml, serta isolat yang digunakan yaitu MRS gliserol 20%.…”

Section: Materi Dan Metodeunclassified

See 1 more Smart Citation

Potensi Bawang Putih dan Lactobacillus achidophilus sebagai Sinbiotik terhadap Karakteristik Tulang Ayam Broiler

Aurora¹,

Mahfudz

Sarjana

2020

Jurnal Sain Peternakan Indonesia

View full text Add to dashboard Cite

The aim of this research was to examine the synbiotic interactions of garlic (Alium sativum) and Lactobacillus achidophilus on the characteristics of broiler chicken bones. The material used was 144 broiler chickens strain Cobb unsexed 7 days old with initial body weight 45.68 ± 1.52 g, in a completely randomized design with 3 treatments and 8 units each unit consisting of 6 birds. Treatments applied of addition synbiotic was T0: control feed (without synbiotics); T1: control feed + 2ml synbiotic; T2: control feed + 4ml synbiotic. Parameters observed were the length and weight of the tibia, femur, bone strength and bone Ca mass. The data were statistically analyzed by Analysis of varince with F test and if there significantly effected by tretment, continues by Duncan test. The results show that the use of synbiotics up to 4ml level did not significantly (P> 0.05) to the length of the femur, tibia and femur weight, and calcium mass, but significantly increased (P<0.05) tibia length, tibia and femur bone strength . The conclusion is synbiotic extract from garlic extract and Lactobacillus achidophilus as much as 2 ml / kg ration in broiler chicken rations is enough to improve the characteristics of broiler chicken bones.

show abstract

Prebiotic activity of garlic (Allium sativum) extract on Lactobacillus acidophilus

Cited by 27 publications

References 33 publications

Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review

Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review

Potensi Bawang Putih (Alium sativum) dan Lactobacillus acidophilus sebagai Sinbiotik untuk Meningkatkan Performans Ayam Broiler

Potensi Bawang Putih dan Lactobacillus achidophilus sebagai Sinbiotik terhadap Karakteristik Tulang Ayam Broiler

Contact Info

Product

Resources

About