Lactose-free milk enriched with resistant dextrin

Abstract

Aim: The aim of the study was to check whether the resistant dextrin obtained from potato starch, as a substance with prebiotic properties, activates the growth and development of selected intestinal bacteria strains in a ready food product – lactose-free milk. Material/Methods: The research involved the use of dextrin from potato starch obtained in accordance with the patent no. PL. 220965. This dextrin and strains of bacteria Lactobacillus, Bifidobacterium, Bacteroides, Clostridium, Prevotella were added to lactose-free milk. The growth of bacteria, type and concentration of short-chain fatty acids and branched fatty acids were checked for the tested milk and the prebiotic index was determined. Results: After 48 hours in lactose-free milk with the addition of dextrin, the dominance of Lactobacillus and Bifidobacterium over Clostridium and Bacteroides strains was demonstrated. The number of lactic acid bacteria beneficial to health was 35% higher than the numbers of Clostridium and Bacteroides. The prebiotic index determined after 24h was 0.191, and after 48h it increased to 0.213. Supplementation of lactose-free milk with resistant dextrin contributed to the increase in lactic acid by 57%, total concentration of SCFA by 23%, and in the reduction of the negative putrefactive SCFA concentration by 49% in relation to control sample milk without lactose and no dextrin. Conclusions: Lactose-free milk supplemented with dextrin may favorably affect the intestinal microbiota system of people with lactose intolerance, reduce digestive processes in the intestine.