Abstract
Fermentation takes place throughout the gastrointestinal tract of all animals, but the intensity and products of fermentation depend on number and types microbes, which are generally highest in the large bowel. Large intestinal epithelial cells do not produce digestive enzymes, but contain huge numbers of bacteria which have the enzymes to digest and utilize many substrates. The seeds of beans (Otili, Feregede, Pakala and Oloyin) analyzed in this present study contain indigestible fraction called dietary fiber which helps to maintain functioning of the digestive system. Fermentation of indigestible fraction (IF) of these beans was mimicked through in-vitro method which leads to biochemical changes in the samples. During this experiment, increase in acidity and turbidity was observed. The glucose concentration decreases with some exceptions, such as Pakala fermented by Lactobacillus acidophilus which had the value of 6.260 mmol/L at 6 hr and increased to 6.616 mmol/L after 18 hours fermentation, Otili fermented by various microorganisms which had its turbidity increased by 50%. Lactobacillus acidophilus fermenting Pakala had the highest glucose concentration during the fermentation period. The increase in turbidity could be as a result of increase in microbial flora or production of metabolites, such as glucose. The approach followed here may be used as a predictive model to assess the metabolic implications of food substrates present in the traditional Nigerian orphan beans.
Highlights
Prebiotics are non-digestible but fermentable oligosaccharides that are designed to change the composition and activity of the intestinal microbiota aimed at promoting the health of the host
The glucose concentration decreases with some exceptions, such as Pakala fermented by Lactobacillus acidophilus which had the value of 6.260 mmol/L at 6 hr and increased to 6.616 mmol/L after 18 hours fermentation, Otili fermented by various microorganisms which had its turbidity increased by 50%
Fermentation occurring in the mono gastric gastrointestinal tract (GIT) is increasingly being recognized as having an important influence on health both of the GIT itself, and of the host animal
Summary
Prebiotics are non-digestible but fermentable oligosaccharides that are designed to change the composition and activity of the intestinal microbiota aimed at promoting the health of the host. Oligosaccharides are excellent prebiotics, because they act like growth factor to particular commensal bacteria, which inhibit the adherence and invasion of pathogens in the colonic epithelia by competing for the same glycoconjugates present on the surface of epithelial cells, altering the colonic pH, favoring the barrier function, improving the mucus production, producing short-chain fatty acids and inducing cytokine production, promoting multiple benefits and better health [10] [11] [12] These prebiotics effects can be evaluated on the basis of growth of bacteria, such as lactobacilli and bifidobacteria, the decrease of intestinal pathogens and the increase or decrease in production of health related bacterial metabolites [2] [13]
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