Prebiotic effect of Jerusalem artichoke (Helianthus tuberosus) fructans on the growth performance of Bifidobacterium bifidum and Escherichia coli

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• 作者：Mansouri elaheh^a ; Mohamadi Sani Ali^b ; ^{Mohamadisani@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Milani Elnaz^c ; Nourbakhsh Ladan^a
• 关键词：Prebiotic ; Jerusalem artichoke tuber ; Inulin ; Fructan
• 刊名：Asian Pacific Journal of Tropical Disease
• 出版年：2016
• 出版时间：May 2016
• 年：2016
• 卷：6
• 期：5
• 页码：385-389
• 全文大小：750 K

文摘

To investigate and compare in vitro prebiotic effects of Jerusalem artichoke poly-fructans on the survivability and activity of Bifidobacterium bifidum and Escherichia coli with high performance-inulin (a high molecular weight fraction of chicory-derived inulin).

bsSec_2">Methods

Extracted polyfructose from Jerusalem artichoke tubers and standard inulin were added to the appropriated culture to achieve final concentrations [0.5%, 1.0%, 2.0% and 3.0% (w/v)] to determine the turbidity and pH variations during 48 h incubation.

bsSec_3">Results

This study suggested that Jerusalem artichoke tuber fructooligosaccharides had the potential to be used as a prebiotic component. The growth of Bifidobacterium bifidum improved significantly in the presence of Jerusalem artichoke fructans compared to the control. There was no significant differences (P < 0.05) in Bifidobacterium population in different concentrations of Jerusalem artichoke poly-fructans, but the population was significantly higher than the count in the presence of high performance-inulin. The pH decreased in both media during 48 h incubation time. The specific rate of growth and doubling time determined for Escherichia coli demonstrated that the efficacy of various carbon sources in stimulating bacterial growth was influenced by the concentration and degree of polymerization of fructan chains in the media.

bsSec_4">Conclusions

Jerusalem artichoke fructooligosaccharides can provide the greater stability of probiotics and acid production, so it can be considered as a potential source of high yielding oligosaccharide for commercial prebiotic production to develop food industry and improve host health.