Prebiotic Activity Research Articles

A preliminary study on preparation, characterization, and prebiotic activity of a polysaccharide from the edible mushroom Ramaria flava.

Polysaccharides derived from edible mushrooms were sources of new prebiotic compounds. Limited studies of their prebiotic effects, as well as the presence of residual dark colors, impede their use as prebiotics in the food industry. To boost the prebiotic value of polysaccharides from the edible mushroom Ramaria flava, a decolorization method, and the physicochemical characterization and prebiotic potential of the decolorized polysaccharide (DRFP) were investigated in this study. The reversed micelle system consisting of n-hexanol/isooctane (3:7, v/v) and 200 mM surfactant (CTAB) was an appropriate decolorized method for R. flava crude polysaccharide. That decolorized polysaccharide was 101.68 kDa and contained glucose, galactose, mannose, fucose, xylose, rhamnose, arabinose, and glucuronic acid in a ratio of 40.61:26.97:17.72:7.78:6.31:0.11:0.06:0.44. Furthermore, DRFP exhibited typical shear-thinning behavior and possessed good thermal stability. And 98.76% of DRFP was allowed to transit through the oral cavity and gastrointestinal tract nearly indigestibly in vitro fermentation. It also revealed a prebiotic availability through stimulating Lactobacillus rhamnosus proliferation and inducing enterocoel acidification. When utilized as a carbon source, DRFP significantly improves the production of short-chain fatty acids by L. rhamnosus, particularly acetic, propionic, isobutyric, and hexanoic acids. Therefore, this work suggests the further application of R. flava polysaccharides as emerging prebiotics, which may be used as an ingredient in functional food and nutraceutical products. PRACTICAL APPLICATIONS: Prebiotics could regulate gut microbial community and are closely associated with host health. This work reported that a decolorized polysaccharide (DRFP) prepared from the edible mushroom Ramaria flava was indigestible and could improve Lactobacillus rhamnosus proliferation and short-chain fatty acid production, which could provide useful information for the application of DRFP as a prebiotic additive in the food industry.

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace.

Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105, was investigated. The technological properties, such as hydration and oil retention capacity, were evaluated. The enzymatic treatment increased the yield of short-chain soluble saccharides. The highest oligosaccharide content was obtained using Viscozyme® L and Pectinex® Ultra Tropical. All of the tested extracts of cranberry pomace showed the ability to promote growth of selected probiotic bacteria. The insoluble dietary fiber content decreased in all of the samples, while the soluble dietary fiber increased just in samples hydrolyzed with Celluclast® 1.5L. The highest content of total phenolic compounds was obtained using Viscozyme® L and Pectinex® Ultra Tropical (10.9% and 13.1% higher than control, respectively). The enzymatically treated cranberry pomace exhibited lower oil and water retention capacities in most cases. In contrast, water swelling capacity increased by 23% and 70% in samples treated with Viscozyme® L and Celluclast® 1.5L, respectively. Enzymatically treated cranberry pomace has a different composition and technological properties depending on the enzyme used for hydrolysis and can be used in various novel food products.

Chitosan-modified Phellinus igniarius polysaccharide PLGA nanoparticles ameliorated inflammatory bowel disease.

In many clinical studies, prebiotics have been used as adjuvant therapy for inflammatory bowel disease (IBD). Phellinus igniarius polysaccharide (PIP) possesses great anti-inflammatory and prebiotic activities. Herein, we developed an orally deliverable PIP-loaded chitosan-modified PLGA nanomedicine (CS-PIPP) to investigate its anti-inflammatory effect in vitro and in vivo. Dextran sodium sulfate (DSS)-induced colitis model was established to evaluate the preventive effect of CS-PIPP on IBD. This study characterized that CS-PIPP had a size of 288.7±5.49nm, positive zeta potential, and showed good stability over four weeks. The in-vitro study suggested that CS-PIPP had enhanced phagocytosis by macrophages, which could further significantly inhibit M1-like macrophages phenotype and regulate lipopolysaccharide (LPS)-induced inflammatory cytokines. The in-vivo study revealed that CS-PIPP prominently prevented intestinal inflammatory damage and protected the integrity of the intestinal barrier. Moreover, CS-PIPP increased the contents of short-chain fatty acids (SCFAs) and positively regulated the gut microbiota. Specifically, CS-PIPP reduced enteropathogenic microorganisms while increasing the beneficial microbiota, including Lactobacillus and Akkermansia, which revealed the potential of CS-PIPP as prebiotics. Generally, CS-PIPP promoted the anti-inflammatory effect of PIP, so it could be regarded as a novel and potent nanoformulation to treat IBD.

Antioxidant and prebiotic activities of Laphet, fermented tea leaves in Myanmar, during in vitro gastrointestinal digestion and colonic fermentation

Laphet, fermented green tea leaves (Camellia sinensis) consumed as a dish in Myanmar, is one of the most efficient ways to synchronously intake polyphenols and dietary fibers. This study aimed to investigate the health-promoting properties of Laphet using in vitro digestion and fecal fermentation models. After digestion in gastrointestinal conditions, Laphet retained its polyphenol content and antioxidant activities at significant levels: 64 % of catechin, 30 %–50 % of ABTS, and 10 %–30 % of DPPH antioxidant activity. In fecal fermentation, digested Laphet fractions, polyphenol (P), fiber (F), and polyphenol plus fiber mixture (PF) conferred coordinated prebiotic effects; F and PF increased abundance of Bacteroides genus and concentration of SCFAs including acetate after 24 h. Additionally, P inhibited the growth of opportunistic harmful bacteria. Taken together, these results highlight the dietary value of Laphet as a rich source of antioxidative polyphenols and a potential source of prebiotic dietary fibers to support the healthy gut microbiome.

Enhancing the prebiotic and antioxidant effects of exopolysaccharides derived from Cordyceps militaris by enzyme-digestion

Cordyceps militaris is an edible and potentially medicinal mushroom. It contains various biologically active compounds, including exopolysaccharides. In this study, the abilities as antioxidants and prebiotics of exopolysaccharides of C. militaris (CMP) and its low-molecular-weight polysaccharide of CMP (LCMP) obtained using glycoside hydrolase digestion were investigated. CMP and LCMP had obvious DPPH, ABTS, and hydroxyl radical scavenging activities of 13.71%, 38.33% and 23.94%, and 30.36%, 69.32% and 43.82%, respectively, at a concentration of 1 mg/mL. In the gut microbiota consortium, treatment with CMP or LCMP increased Bacteroidetes growth and decreased Firmicutes/Bacteroidetes ratios, compared with the negative or glucose-treated controls. Based on changes in the consortium, the media treated with CMP and LCMP had increases in acetic, lactic, and 2-hydroxyisocaproic acid metabolites. In particular, LCMP-treated media had increases in production of two phenolic acids, benzoic acid and hydrocinnamic acid. Prebiotic activity tests found that CMP and LCMP had growth-promoting activities (mean values 0.34–0.77 and 0.46–0.95, respectively) similar to those of inulin (mean values 0.43–1.11). These results indicated that LCMP was a beneficial antioxidant and an excellent prebiotic that enhanced proliferation of probiotics and phenolic acid abundance. This may provide a basis for the understanding of the effects of prebiotics on health. KeywardsCordyceps militaris, Exopolysaccharides (EPS), Prebiotics, Short-chain fatty acids (SCFAs), Phenolic acids.

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes.

This research developed model foods of gelatine-based gels, where carbohydrates from Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by agave carbohydrates (agave syrups and agave fructans), obtaining the subsequent gel formulations: 100% agave syrup (F2 gel), 100% agave fructan (F3 gel), and 50% agave syrup–50% agave fructan (F4 gel). The unsubstituted gel formulation was used as a control (F1 gel). The prebiotic activities, physical properties, thermal stability (HP-TLC), and texture of gelatine-based gels were evaluated. The gel formulations showed translucent appearances with approximately 36 g/100 g of water and water activities values between 0.823 and 0.929. The HP-TLC analysis validated that agave fructans did not hydrolyse during the thermal process of gels production. Gels produced with agave syrup and agave fructan (F2-F4 gels) provided higher hardness, gumminess, and springiness values (p < 0.05) than those produced with glucose and sucrose (F1 gel). Gelatine-based gel formulations displayed prebiotic activities correlated to the ability of Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus rhamnosus to use agave carbohydrates as carbon sources. Based on the prebiotic effect and physical and textural properties, the F2 and F4 gel formulations displayed the best techno-functional properties to produce gel soft candies.

The Potential of Honey as a Prebiotic Food to Re-engineer the Gut Microbiome Toward a Healthy State.

Honey has a long history of use for the treatment of digestive ailments. Certain honey types have well-established bioactive properties including antibacterial and anti-inflammatory activities. In addition, honey contains non-digestible carbohydrates in the form of oligosaccharides, and there is increasing evidence from in vitro, animal, and pilot human studies that some kinds of honey have prebiotic activity. Prebiotics are foods or compounds, such as non-digestible carbohydrates, that are used to promote specific, favorable changes in the composition and function of the gut microbiota. The gut microbiota plays a critical role in human health and well-being, with disturbances to the balance of these organisms linked to gut inflammation and the development and progression of numerous conditions, such as colon cancer, irritable bowel syndrome, obesity, and mental health issues. Consequently, there is increasing interest in manipulating the gut microbiota to a more favorable balance as a way of improving health by dietary means. Current research suggests that certain kinds of honey can reduce the presence of infection-causing bacteria in the gut including Salmonella, Escherichia coli, and Clostridiodes difficile, while simultaneously stimulating the growth of potentially beneficial species, such as Lactobacillus and Bifidobacteria. In this paper, we review the current and growing evidence that shows the prebiotic potential of honey to promote healthy gut function, regulate the microbial communities in the gut, and reduce infection and inflammation. We outline gaps in knowledge and explore the potential of honey as a viable option to promote or re-engineer a healthy gut microbiome.

Exopolysaccharides of Lactic Acid Bacteria: Production, Purification and Health Benefits towards Functional Food.

Lactic acid bacteria (LAB) are capable of synthesising metabolites known as exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in fermented dairy products through their gelling and thickening properties, but they can also be beneficial to human health. This bioactivity has gained attention in applications for functional foods, which leads them to have prebiotic, immunomodulatory, antioxidant, anti-tumour, cholesterol-lowering and anti-obesity activity. Understanding the parameters and conditions is crucial to optimising the EPS yields from LAB for applications in the food industry. This review provides an overview of the functional food market together with the biosynthesis of EPS. Factors influencing the production of EPS as well as methods for isolation, characterisation and quantification are reviewed. Finally, the health benefits associated with EPS are discussed.

Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder

Fruit sugars are gaining attention for their nutraceutical benefits. High sugar in ripe and over-ripe bananas makes them difficult for convective drying. In this study, red banana (RB) pulp was added with different gum derivatives as foaming agent (FA) (4 % w/w) viz., acacia gum(GA), carrageenan (CG) and gelatine(GE). Maltodextrin and carboxymethyl-cellulose were added as foam-stabilizers (FS). FA addition resulted in low density foam (RBGE-50 % reduction) with improved foam stability (RBGA-94.42 %). Powders were low in hygroscopicity (RBGA-18.62 g 100 g −1) with optimum flowability. The particle size (54.95 to 69.86 μm) of RB powder increased with gum derivatives addition. Secondary metabolites varied significantly in powder samples. Positive correlation of secondary metabolites with DPPH assay was observed. RBGA showed higher prebiotic activity (0.68) and supported the growth of tested Lactobacillus strain. Therefore, foam-mat dried RB powder with GA could be used in food formulation as low-cost alternative fruit sugar with higher nutritional, functional and prebiotic properties.

Studies Regarding the Pharmaceutical Potential of Derivative Products from Plantain

In this study, three types of extracts isolated from leaves of Plantain (Plantago lanceolata) were tested for their chemical content and biological activities. The three bioproducts are combinations of polysaccharides and polyphenols (flavonoids and iridoidic compounds), and they were tested for antioxidant, antifungal, antitumor, and prebiotic activity (particularly for polysaccharides fraction). Briefly, the iridoid-enriched fraction has revealed a pro-oxidant activity, while the flavonoid-enriched fraction had a high antioxidant potency; the polysaccharide fraction also indicated a pro-oxidant activity, explained by the co-presence of iridoid glycosides. All three bioproducts demonstrated moderate antifungal effects against Aspergillus sp., Penicillium sp., and dermatophytes, too. Studies in vitro proved inhibitory activity of the three fractions on the leukemic tumor cell line THP-1, the main mechanism being apoptosis stimulation, while the polysaccharide fraction indicated a clear prebiotic activity, in the concentration range between 1 and 1000 µg/mL, evaluated as higher than that of the reference products used, inulin and dextrose, respectively.

Prebiotic Profiling of Indigenous Selected Dioscorea Spp. Using In-vitro Techniques

The current study used an in-vitro technique to evaluate the functional potential of Dioscorea alata L. and D. bulbifera L. extracts as prebiotics. Prebiotics are nondigestible carbohydrates that undergo a selective fermentation process in the gut to benefit the host, according to Gibson and Roberfroid in 1995. Many wild edible plants are high in carbohydrates and are utilised as both a staple food and medicine for a variety of stomach-related disorders. This study employed sweet tuber (ST), bitter tuber (BT), sweet bulbils (SB), and bitter bulbils (BB) from D. bulbifera, as well as tuber (AT) from D. alata and extracted prebiotics using standard method.The AT plant sample seemed to have the least reducing sugars, with a concentration of 2.83 mg/mL. The prebiotic activity of ST, BT, SB, BB, and AT samples was examined as the sole carbon source for microorganisms; among these, AT exhibited a considerable increase in the growth of recognised probiotics Lactobacillus plantarum, Saccharomyces cerevisiae, S. boulardii, and Pichia spp. in-vitro when compared to fructooligosaccharides (FOS). This preliminary investigation indicates that AT has the potential to be used as a promising prebiotic.

Banana (Musa acuminata), Orange (Citrus reticulata), and Watermelon (Citrullus lanatus) Peels as Prebiotic

Fruit waste is being studied as a non-conventional alternative source of nutritional and mineral content that might be employed as functional food ingredients. This study aims to identify the 1) proximate and mineral composition of banana, orange and watermelon waste powder subjected to different drying methods; 2) prebiotic potential of the fruit waste powder (FWP) in growth enhancement of the probiotic Lactobacillus casei. The fruit peels were processed by two methods: freeze-dried and oven-dried. All FWP was sterilised and milled into particle size &lt;180μm. The proximate (total ash, crude protein, crude fat, crude fibre), mineral (Ca, Zn, Na, K, Mg, Cu) profiling was analysed in triplicate according to standard. Prebiotic activities of FWP were determined through the growth of L. casei analysed. Significant differences (p&lt;0.05) result was observed between the proximate and mineral parameters in all FWP. Watermelon FWP had the highest moisture, ash, sodium, potassium, phosphorus, and zinc content, while banana FWP contained the highest crude protein, crude fat, and magnesium content. Both banana and watermelon FWP were found to exhibit high crude fibre content. The orange WP was reported with the highest carbohydrate, calcium, and copper content. Although significant differences (p&lt;0.05) in composition were noted, the oven and freeze-drying methods employed showed no pronounced effect. Calcium, copper content (all FWP), sodium and phosphorus (watermelon FWP), phosphorus (banana FWP) examined highly exceeded the recommended dietary allowance (RDA) limit. Banana FWP showed the highest L. casei net growth of log10 8.28±0.02– 8.36±0.01 CFU/mL and 91.61–98.66% of survival rate, thus showing its potential as prebiotic agents among other FWP. All types of FWP showed significant difference (p&lt;0.05) in bacterial growth except for oven-dried orange FWP. Overall, the results revealed that all these fruit wastes could be exploited for the nutrient and value-added potential in food formulations due to their inexpensiveness, natural, safe, and environmental friendliness.

The Activity of Prebiotics and Probiotics in Hepatogastrointestinal Disorders and Diseases Associated with Metabolic Syndrome.

The components of metabolic syndrome (MetS) and hepatogastrointestinal diseases are widespread worldwide, since many factors associated with lifestyle and diet influence their development and correlation. Due to these growing health problems, it is necessary to search for effective alternatives for prevention or adjuvants in treating them. The positive impact of regulated microbiota on health is known; however, states of dysbiosis are closely related to the development of the conditions mentioned above. Therefore, the role of prebiotics, probiotics, or symbiotic complexes has been extensively evaluated; the results are favorable, showing that they play a crucial role in the regulation of the immune system, the metabolism of carbohydrates and lipids, and the biotransformation of bile acids, as well as the modulation of their central receptors FXR and TGR-5, which also have essential immunomodulatory and metabolic activities. It has also been observed that they can benefit the host by displacing pathogenic species, improving the dysbiosis state in MetS. Current studies have reported that paraprobiotics (dead or inactive probiotics) or postbiotics (metabolites generated by active probiotics) also benefit hepatogastrointestinal health.

Hgf gene expression in rat hepatocytes under conditions of glutamate-induced steatohepatosis and when using drugs with pro- and prebiotic action

Hgf gene expression in rat hepatocytes under conditions of glutamate-induced steatohepatosis and when using drugs with pro- and prebiotic action

Euglena gracilis Promotes Lactobacillus Growth and Antioxidants Accumulation as a Potential Next-Generation Prebiotic.

Euglena gracilis, a single-celled microalga with various trophic growth styles under different cultivation conditions, contains nutrients, such as ß-1,3-glucans, essential amino acids, fatty acids, vitamins, and minerals. It has recently attracted attention as a new health food. Among them, ß-1,3-glucans, paramylon of Euglena, is an insoluble dietary fiber and is well known as an immune booster, attenuator of obesity and diabetes, reducer of acute liver injury, and suppressor of atopic dermatitis, and other chronic inflammatory disorders. Recently, evidence has appeared for the positive health effects of foods, food ingredients, or biochemical compounds derived from several other microalgae, such as Chlorella, Spirulina, Dunaliella, Phaeodactylum, and Pavlova. Until most recently, the prebiotic activity of Euglena and paramylon was reported. Emerging prospects of microalgae as prebiotics were well summarized, but the mechanisms behind the bacterial growth promotion by microalgae are not elucidated yet. Thus, we evaluated the prebiotic prospects of both autotrophic and heterotrophic Euglena on six different Lactobacillus. What’s more, the stimulated mechanism was revealed by bacterial culture medium metabolomic analysis. This study could widen the knowledge about the prebiotic activity of Euglena as a next-generation prebiotic and other microalgae-derived compounds as potential health foods.

Effect of the immobilization of pectinase on the molecular weight distribution of pectin oligosaccharides obtained from citrus pectin

Current sustainability guidelines require industrial byproducts to be returned to the production cycle. One of the most important byproducts for agriculture and food production is pectin, which can be hydrolyzed to obtain pectin oligosaccharides (POS), with potential use as prebiotics. One of the challenges in POS production is the modulation of their molecular weight since those between 1 and 3 kDa exhibit higher prebiotic activity. In this work, a pectinase preparation was used for pectin hydrolysis, evaluating the effect of enzyme immobilization on the molecular weight distribution of the obtained POS. The pectinase preparation immobilized on functionalized silica with amino and glyoxyl groups and expressed 88.6 U per g of support. Enzyme immobilization improves thermal resistance at 50 °C and pH 4.0 compared to soluble pectinase. Immobilization also influences pectin hydrolysis and thus the POS generation, increasing yield by 10% when the immobilized pectinase was used. Interestingly, pectinase immobilization resulted in an average of 2.5 kDa for obtained POS.In contrast, soluble pectinase resulted in a continuous decrease of POS molecular weight over hydrolysis time. This difference could be attributed to the enzyme confinement on the porous silica, limiting the reduction in molecular weight of POS, probably because the immobilized enzyme exhibits higher diffusional restrictions than free enzymes. Our results help to understand and design an efficient and sustainable process to produce tailored prebiotic molecules from agro-industrial byproducts.

Feeding a Saccharomyces cerevisiae Fermentation Product (Olimond BB) Does Not Alter the Fecal Microbiota of Thoroughbred Racehorses.

Feed supplements such as Saccharomyces cerevisiae fermentation products (SCFP) alter immune responses in horses. The purpose of this study was to analyze whether a prebiotic activity of the SCFP alters the gut microbiome in horses. Racehorses were fed either SCFP (Olimond BB, OLI, n = 6) or placebo pellets (PLA, n = 5) for 43 days. Fecal microbiota analysis was performed using 16S rRNA gene sequencing. The numbers and function of circulating immune cell subpopulations were analyzed by flow cytometry. SCFP supplementation resulted in non-consistent differences in fecal microbiota between the PLA and OLI during the feeding period. Rather, the individual animal had the highest impact on fecal microbiota composition. OLI and PLA horses displayed the same changes in numbers of blood leukocyte subpopulations over time. One day after a booster vaccination against equine influenza during the feeding period, the alpha diversity of fecal microbiota of PLA horses was significantly higher compared to OLI horses. This suggests that SCFP feeding altered the vaccination-induced spectrum of released mediators, potentially affecting gut microbiota. The overall non-consistent findings argue against a strong prebiotic effect of Olimond BB on the microbiota in racehorses. Fecal microbiota differences between the groups were also noticed outside the feeding period and, hence, are most likely not caused by the SCFP additive.

Cellulase-Xylanase-Treated Guava Purée by-Products as Prebiotics Ingredients in Yogurt

Fruit processing by-products may be re-utilized as prebiotic ingredients to minimize the environmental impact of solid wastes generated from food industries. This study investigated the effects of enzymatic-induced hydrolysis on two types of guava purée by-products, particularly the prebiotic activity after its inclusion in yogurt-making. Commercial cellulase and xylanase were applied together or separately on refiner (the seed-rich fraction), and decanter (the pulp-rich fraction); labelled as 150 XY (xylanase); 150CE (cellulase), 150 CX (combined cellulase-xylanase), and CT (control, untreated). The hydrolysis extents followed the order of 150 XY < 150CE < 150CX. The ethanolic extracts (EEC) of the treated samples were analyzed on selected sugar content and the prebiotic activity score. Rhamnose and xylose were the main sugar constituents in both refiner and decanter. A two to four-fold increments of prebiotic activity score were observed on EEC of combined cellulase and xylanase treated decanter and refiner. Incorporating the combined enzymatically treated whole guava by-products into UHT fresh milk containing a yogurt starter culture significantly increased the log CFU/mL up to 77.6%, enhanced hardness, stickiness, and adhesiveness ranging from 22.2 to 86.4%, and decreased pH values. Combined cellulase-xylanase treatment can convert guava purée by-products into potential prebiotic sources for food applications.

Production of tailored xylo-oligosaccharides from beechwood xylan by different enzyme membrane reactors and evaluation of their prebiotic activity

Xylo-oligosaccharides (XOs) from xylans are gaining interest due to their wide use in food, feed and pharmaceutical industry. In this work, the enzymatic production of XOs from beechwood xylan in batch, continuous and semi-continuous enzyme membrane reactor mode was compared. The potential of an inline viscometer for real-time monitoring of the hydrolysis was assessed as well. In all modes, an initial concentration of 7% (w/w) beechwood xylan was applied at a temperature of 50 °C and a pH of 5.8. Initially, the effect of enzyme dosage was investigated in batch mode (0.5, 2.6, 12, 26 and 720 U of Cellic®CTec2.g−1 xylan). Higher enzyme dosages led to a faster hydrolysis rate, but also to an undesirable higher production of xylose. The introduction of enzyme membrane reactors allowed production of XOs with weight average molecular weights of ca. 5–8.9 kDa combined with negligible xylose quantities (<3% in freeze dried product). The semi-continuous configuration has the edge in comparison to the full continuous configuration in terms of enzyme consumption and ease of operation. In vitro fermentations with three different gut bacteria were performed and confirmed the prebiotic properties of the produced XOs with average degree of polymerization of 48.

Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties

The study aimed to develop a vegan yoghurt-ice cream made up of pea protein isolate with inulin as a prebiotic for the growth of yogurt culture while investigating the influence of inulin on textural properties – hardness, melting, overrun, and colour. Freeze-dried cultures were added at 0.02% (w/v) to the mixes made up of 0, 1, 2, 3, and 4% inulin, and incubation was done at 45 °C until it reaches a pH of 4.5. A significant (p<0.05) increase in counts of Streptococcus thermophilus and Lactobacillus bulgaricus were observed with the addition of inulin (2, 3, and 4%) and count was maintained more than 6 log CFU/g during 10 days of storage. The maximum overrun of 42.87 ± 3.74% was obtained with the addition of 4% inulin. The fermentation of pea protein ice cream mixes showed a significant (p<0.05) reduction in the hardness and melting times increased with the inulin addition. The colour values L*, a* and b* were influenced by fermentation and blueberry-juice concentration in the formulation. It can be concluded that the addition of inulin to the pea protein yoghurt-ice cream showed prebiotic activity and influenced the textural properties during the development of vegan probiotic food as a dairy alternative.