Emerging prebiotics obtained from lemon and sugar beet byproducts: Evaluation of their in vitro fermentability by probiotic bacteria

Abstract

Pectic oligosaccharides (POS) derived from industrial byproducts, such as lemon peels (LP) and sugar beet pulp (SBP), have been reported to be non-digestible oligosaccharides an catalogued as promising candidates as prebiotics. This work has evaluated the selective fermentation of POS by potential probiotic Lactobacillus and Bifidobacterium strains. POS were fully characterized based on molecular weight and proportion of neutral and acidic oligosaccharides. All the tested probiotic strains reached better growth results when SBP POS were added to the growth media than LP POS. On the other hand, while Lactobacillus rhamnosus GG showed poor growth with LP POS-2, Bifidobacterium lactis Bb-12 was the only strain able to ferment these compounds. Lactic, acetic and formic acids were the main organic acids derived from POS fermentation by the assayed strains. The cocultures with Bacteroides fragilis did not modify the fermentation capability of the probiotic bacteria. This study has demonstrated that complex POS derived from lemon and sugar beet byproducts could be used as carbohydrate source by lactobacilli and bifidobacteria, showing the low-molecular-weight LP POS-2 a specific bifidogenic effect towards B. lactis. Results are promising for the development of synbiotic supplements.