Development of Synbiotics with Inulin, Palatinose, α-Cyclodextrin and Probiotic Bacteria

Raminta Pranckutė, Arnoldas Kaunietis, Nomeda Kuisienė, Donaldas Čitavičius
Pol J Microbiol
2014; 63 (1):
ICID: 1115074
Article type: Original article
IC™ Value: 10.00
Abstract provided by Publisher
 
Success in creating a synbiotic depends on compatibility between the chosen components – prebiotic and probiotic. In this work the interactions between Lactobacillus sp. strains isolated from yogurts and type strains of Lactobacillus sp. and Lactococcus sp., and the dependence of their growth and antibacterial activity on three oligosaccharides (OS) – palatinose, inulin and α-cyclodextrin were investigated. All isolated lactobacilli produce antibacterial compounds, which possibly are the bacteriocins of Lactobacillus casei ATCC334 strain.
Results of growth analysis with different OS revealed that part of lactobacilli isolated from yogurts can effectively ferment inulin and may be used for the development of synbiotics. Palatinose and Lactobacillus acidophilus could be used as symbiotics with effective antibacterial activity. One of the types of Lactococcus sp. strains can assimilate palatinose and α-cyclodextrin, so they both can be used as components of synbiotics with the investigated lactococci.
Results of this analysis suggest that the investigated isolated and type strains of Lactobacillus sp. and Lactoccocus sp. can be useful as probiotics in the development of synbiotics. Together with prebiotics – palatinose, inulin and α-cyclodextrin, the synbiotics, which could regulate not only the growth of beneficial bacteria in the gastrointestinal tract, but also their antibacterial activity, can be created.

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