Prebiotic Source Research Articles

FORMULASI PRODUK BOLU TEPUNG UBI UNGU TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN ANAK AUTIS

Sweet Potatoes and Red Beans can be processed into Steamed Sponge. This study discusses the manufacture of steamed cake products made from purple sweet potato flour and red bean flour which contains energy, protein, fat, and carbohydrates and is free from gluten-casein and prebiotic sources needed to fulfill nutrition in children with autism. This study aims to determine the best balance of the product fromthe 3 balances of purplesweet potatoflour and red bean flour, the effect of differences in the balance of steamed cake on the color, aroma, taste, and texture of the product, and to determine the levels of macronutrients and prebiotic levels. Experimental study research design with Completely Randomized Design (CRD). The research method used hedonic test to determine organoleptic properties, proximate analysis for macronutrients, and raffinose calculations for prebiotics. The results of the Kruskal Wallis test showed that there was a significant difference in the hedonic test on color and texture. F1 excels in the aspects of color, aroma, and taste. It is hoped that further research can be carried out on the effect of giving Purple Potato Flour and Red Bean Flour Steamed Sponge to children with autism.

Enhancing of nutritional properties of quinoa fermented by probiotics

Fermentation of quinoa by probiotics provides higher nutritional value and can be considered as a significant source of bioactive compounds and alive probiotics for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50% were used as an additional prebiotic source to supply quinoa fermentation by Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11102 and produce healthier quinoa products. The results indicated that supplementation of fermented quinoa products with MLP at bath levels increased its contents of free phenolics and water extractable arabinoxylans as well as enhanced its antioxidant activity and phytate degradation. Fermented quinoa products with 0.50% MLP showed better chemical properties than fermented quinoa products with 0.25% MLP. Furthermore, supplementation of fermented quinoa products with MLP (0.50%) displayed positive effects on blood glucose levels of the experimental rats. Further studies are required on the test of more kinds of probiotics with different concentration of MLP in quinoa fermentation in the future.

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products.

Honey bees and honey, have been the subject of study for decades due to their importance in improving health. At times, some of the probiotics may be transferred to the honey stored in the honeycomb. Consumers may benefit from consuming live-probiotics honey, which can aid in suppressing the reproduction of pathogens in their digestive system. Prebiotics, on the other hand, are mainly carbohydrates that promote the growth of native microflora probiotics in the digestive tract to maintain a healthy environment and improve the gut performance of the host. Therefore, this narrative review aims to present and analyze ten years’ worth of information on the probiotic and prebiotic potential of honey bees and honey since not many review articles were found discussing this topic. Results showed that not many studies have been performed on the probiotic and prebiotic aspects of honey bees and honey. If further research is conducted, isolated probiotics from the bee’s gut combined with honey’s prebiotic properties can be manipulated as potential sources of probiotics and prebiotics for human and animal benefits since they appear to be interrelated and function in symbiosis.

Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation

This is the first study that evaluates the effect of supplementation with Moringa leaves powder (MLP) as a source of prebiotics to produce healthier fermented oat products. MLP at the levels of 0.25 and 0.50% (w/w) were used as an additional prebiotic source to improve the oat fermentation by Lactobacillus plantaram ATCC 14,917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11,102. The results indicated that supplementation of fermented oat products with MLP at bath levels enhanced the antioxidant activity and phytate degradation and increased the contents of total phenolics and water extractable arabinoxylan. Interestingly, fermented oat products supplemented with the higher level of MLP presented higher cholesterol lowering effect and reduced the coliform group counts of experimental rat feces. Supplementation with MLP improved the healthy benefits of oat products fermented by selected probiotic bacteria and may have a potential role as effective vehicles for probiotics and control of hypercholesterolemia disease in the future.

In vitro colonic fermentation characteristics of barley-koji differ from those of barley.

Barley-koji is prepared by inoculating barley, a beneficial prebiotic source, with the fungi Aspergillus luchuensis mut. kawachii. In this study, the prebiotic effects of barley-koji on human colonic microbiota were evaluated in vitro compared with barley, using pig feces. The enzyme-resistant fraction of the following sample groups each was added to respective fermenters: cellulose, barley (Commander and β104), and barley-koji (Commander-koji and β104-koji). Short-chain fatty acid and ammonia-nitrogen production increased and decreased, respectively, in barley-koji and barley groups. Furthermore, the propionate concentration increased in the barley group, showing a positive correlation with the abundance of the genus Dialister. In the barley-koji group, however, acetate and n-butyrate concentrations increased during the early stages of incubation, and the relative abundance of the genus Megasphaera was higher than those of the other genera. Therefore, this study demonstrated that barley-koji might possess beneficial physiological properties for colonic fermentation, which differ from those of barley.

Treating the Onset of Diabetes Using Probiotics Along with Prebiotic from Pachyrhizus erosus in High-Fat Diet Fed Drosophila melanogaster.

The increasing mortality due to hypertension and hypercholesterolemia is directly linked with type-2 diabetes. This shows the lethality of the disease. Reports suggest that the prebiotics along with probiotics help in lowering the effects of type-2 diabetes. Prebiotic like inulin is best known for its anti-diabetic effect. The current study utilizes jicama extract as prebiotic source of inulin along with the bacterial strains with probiotic properties (Lactiplantibacillus plantarum and Enterococcus faecium) for treating type-2 diabetes in high-fat diet-induced Drosophila melanogaster model. The high-fat diet-induced Drosophila showed deposition of lipid droplets and formation of micronuclei in the gut. The larva and adult treated with probiotics and synbiotic (probiotic + prebiotic- inulin) comparatively reduced the lipid deposition and micronuclei number in the gut. The increased amount of triglyceride in the whole body of the fatty larva and adult indicated the onset of diabetes. The overexpression of insulin-like genes (Dilp 2) and (Dilp 5) confirmed the insulin resistance, whereas the expression was reduced in the larva and adult supplemented with probiotics and synbiotic. The reactive oxygen species level was reduced with the supplementation of probiotics. The weight, larva size, crawling speed and climbing were also altered in high-fat diet-induced Drosophila melanogaster. The study confirmed the effects of probiotics and synbiotic in successfully lowering diabetes in Drosophila. The study also proved the anti-diabetic potential of the probiotics. Further, it was also confirmed that the probiotics work better in the presence of prebiotic.

Sensory Qualities of Non-Dairy and Dairy Products Fortified with Aloe Oil: A Preliminary Study

Aloe vera has several beneficial health effects as it interacts with probiotics and is also a source of prebiotics, antioxidants, and other bioactive materials. Thus, there has been increasing interest in the development of beverages containing Aloe vera. In this investigation, sensory qualities were estimated by fortifying oil isolated from Aloe vera in non-dairy and dairy products at different concentrations (fortified with 1% increments from 0% to 5%). Because of the strong aroma and strong yellow color of aloe oil, the sensory quality values estimated in this study were generally low. However, the samples fortified with 1% aloe oil exhibited the best sensory quality values compared with the control. Consequently, the results of this study are valuable as preliminary findings to determine the various sensory qualities of kefir fortified with aloe oil. To improve sensory qualities in the future, it is necessary to estimate the optimal lowering of the concentration of fortified aloe oil, and assess whether aloe oil exhibits various biofunctional activities at different concentrations.

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.

De-Oiled Citrus Peels as Feedstock for the Production of Pectin Oligosaccharides and Its Effect on Lactobacillus fermentum, Probiotic Source.

Following the extraction of essential oil, citrus (Mousambi, Kinnow, and Orange) peel wastes were used to produce pectin. The yield of essential oil and pectin was maximum in orange. Pectin was characterized by Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) spectroscopy. The degree of esterification (DE) and methoxyl content (MC) was maximum in orange whereas, the equivalent weight was maximum in Mousambi. A significant increase (61.8%) in the Lactobacillus fermentum population was observed with pectin as compared with sugar. Three sources followed the Orange > Kinnow > Mousambi trend as a prebiotic source. It was attributed to higher DE as well as higher MC. Enhancement in the bacterial population was in the range of 79.16–87.50%. The present work confirms the potential of pectin as a probiotic source for the enhancement of the bacterial population. Thus, it has a large scope for use in the food industry targeting a circular economy.

Microalgal Proteins and Bioactives for Food, Feed, and Other Applications

Microalgae are a known source of proteins, prebiotics, lipids, small molecules, anti-oxidants and bioactives with health benefits that can be harnessed for the development of functional foods, feeds, cosmeceuticals and pharmaceuticals. This review collates information on the supply, processing costs, target markets and value of microalgae, as well as microalgal proteins, lipids, vitamins and minerals. It discusses the potential impact that microalgae could have on global food and feed supply and highlights gaps that exist with regards to the use of microalgal proteins and ingredients as foods and supplements.

A Review on Ayurvedic Non-Carbohydrate Prebiotics

Prebiotics facilitates the growth of microorganisms, which makes a healthy gut microbiota, hence known as food for probiotics. They also lower the risk of inflammation and oxidative damage in the gut. Gut enzymes cannot digest prebiotics, so gut microbiota uses their own enzymes to ferment them. Upon their fermentation, SCFAs are produced, which helps to lower the level of pathogenic species. Primary prebiotic sources are carbohydrate-based like inulin, which are present in fiber-based foods. Prebiotics are an essential part of a healthy diet, but their primary sources have a limitation to their consumption. Maintaining a healthy lifestyle through a healthy diet is the key focus in Ayurveda. It highlights the use of non-carbohydrate sources of prebiotics like curcumin, triphala, anthocyanin, licorice, and other such phytochemicals, spices, and supplements. It also describes the health benefits of all the individual components of a balanced meal and their prebiotic potential.

Physical properties and prebiotic activity of white dragon fruit (Hylocereus undatus) powders produced using different wall materials

The aim of the present work was to investigate the spray-dried characteristics such as physical properties, morphologies, glass transition temperatures (Tg), and prebiotic activity of white dragon fruit (WDF) powders produced using different wall materials, namely resistant maltodextrin (RMD) and maltodextrin (MD), at optimum spray drying conditions. Results showed that RMD decreased water activity and moisture content, and increased bulk density and true density of powder more than MD. In addition, the particle size of RMD-coated powder (WRMD) was smaller than that of MD-coated powder (WMD), and the morphology of the WRMD powder showed that it had a smooth surface as compared to WMD powder, where shrinkage and dent surfaces were observed. The Tg of WMD powder had higher value, but both types of powders were not significantly (p &gt; 0.05) different. Then, both powders were further investigated for their ability to support the growth of Bifidobacterium longum BB536 and Lactobacillus casei Shirota. The growth of the anaerobic bacteria was determined every 6 h for 24 h at 37°C in six modified MRS media containing glucose, RMD, MD, WRMD powder, WMD powder, and fructooligosaccharides (FOS) as the substrates. Results indicated that all substrates significantly (p &lt; 0.05) increased the growth of the probiotic bacteria, with WRMD powder yielding the highest bacterial count. Based on the findings, WRMD powder can be considerably used as a new prebiotic source for the functional food industry.

Enhancing the Antibacterial Activity of Quinoa Fermented by Probiotics: In vitro and In vivo Study

Fermentation of quinoa by probiotics provides higher nutritional value and can be considered as a significant source of bioactive compounds and alive probiotics for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50 % were used as an additional prebiotic source to supply quinoa fermentation by Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii subsp. Bulgaricus EMCC 11102 and produce healthier quinoa products. The results indicated that quinoa products fermented by probiotics showed different antibacterial activity against selected pathogenic bacteria, and supplementation of fermented quinoa products with MLP at bath levels improved its antibacterial activity in most cases. Also, the coliform group counts of rat feces were reduced after feeding for 30 d with fermented quinoa products supplemented with MLP (0.50%). Furthermore, Fermented quinoa products with MLP exhibited acceptable sensory properties compared with fermented quinoa products without MLP. Supplementation of fermented quinoa products with MLP resulted in improving its antibacterial activity with acceptable sensory properties.

Microalgae Bioactive Carbohydrates as a Novel Sustainable and Eco-Friendly Source of Prebiotics: Emerging Health Functionality and Recent Technologies for Extraction and Detection.

There is a global interest in the novel consumption, nutritional trends, and the market of new prebiotic sources and their potential functional impacts. Commercially available nutritional supplements based on microalgae that are approved to be edible by FDA, like Arthrospira platensis (Cyanobacteria) and Chlorella vulgaris (Chlorophyta) become widely attractive. Microalgae are rich in carbohydrates, proteins, and polyunsaturated fatty acids that have high bioactivity. Recently, scientists are studying the microalgae polysaccharides (PS) or their derivatives (as dietary fibers) for their potential action as a novel prebiotic source for functional foods. Besides, the microalgae prebiotic polysaccharides are used for medication due to their antioxidant, anticancer, and antihypertensive bioactivities. This review provides an overview of microalgae prebiotics and other macromolecules’ health benefits. The phytochemistry of various species as alternative future sources of novel polysaccharides were mentioned. The application as well as the production constraints and multidisciplinary approaches for evaluating microalgae phytochemistry were discussed. Additionally, the association between this potential of combining techniques like spectroscopic, chromatographic, and electrochemical analyses for microalgae sensation and analysis novelty compared to the chemical methods was emphasized.

Intestinal Microbiota Contributes to the Improvement of Alcoholic Hepatitis in Mice Treated With Schisandra chinensis Extract.

Alcoholic hepatitis (AH) has a high short-term mortality rate. Schisandra chinensis has the potential to ameliorate liver damage and be a source of prebiotics. We aimed to investigate whether Schisandra chinensis extract (SCE) can improve AH and the role of the small intestinal and cecal microbiota and their metabolites. UHPLC-QE-MS was used to analyze the chemical components of SCE. The chronic-plus-binge ethanol feeding model was used to induce AH in mice. 1H NMR was used to analyze intestinal metabolites. 16S rRNA-based high throughput sequencing was used to evaluate the effects of SCE on intestinal microbiota (IM). Intestinal microbiota transplantation was used to explore the role of IM in SCE treatment of AH. SCE ameliorated AH non-dose-dependently. SCE effectively improved liver inflammation and oxidative/nitrosative stress, strengthened intestinal barrier function, and regulated the composition of IM and the content of short-chain fatty acids (SCFAs) in AH mice. Samples from in vivo and in vitro SCE-altered IM improved liver status and regulated the IM. The administration of Lactobacillus plantarum and Bifidobacterium breve ameliorated AH to some extent. The administration of Enterococcus faecalis and Klebsiella oxytoca had partial beneficial effects on AH. Collectively, IM and metabolites were closely associated with the improvement of SCE on AH. The possible microbe targets were the growth inhibition of Escherichia-Shigella and the expansion of SCFA producers, such as Lactobacillus and Bifidobacterium. Schisandra chinensis can be considered as a safe and effective dietary supplement for the prevention and improvement of AH.

The effect of variation concentration white oyster mushroom flour for quality yogurt mushroom taro synbiotic during storage

Yoghurt was probiotic drink fermented by Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus. The source of prebiotics was 0.5% taro flour from a previous studied. This studied aims to investigate the effect of variations concentration of white oyster mushroom flour on the quality of synbiotic mushroom taro yogurt during a storage period of 4 weeks. The mushroom flour was added with a concentration of 0%; 0.10%; 0.20%; 0.30%; and 0.40%. The results for the concentration factor of white oyster mushroom flour and storage time had significantly different (p<0.05), namely the viscosity test, total lactic acid titrated, pH, viability lactic acid bacteria, and organoleptic tests. The results for the best mushroom taro yogurt, namely 0.01% white oyster mushroom flour, produced a valued that was not significant with previous studied. The results of the antioxidant test for the mushroom taro yogurt was very weak (ES50 807.50 ppm). There was an increase in dietary fibre content (0.11%), a decrease in total fat content (0.04%), an increase in protein content (0.24%), decrease in moisture content (0.5%), and increased levels of total carbohydrates (0.30%) from mushroom taro yogurt. The results of the quality test of mushroom taro yogurt was in accordance with Indonesian National Standard.

Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules

Pleurotus spp. are listed among “mushroom nutraceutical” accredited to their nutritional and medicinal attributes. In this present study, five different common edible mushrooms i.e., Pleurotus (P.) ostreatus, Pleurotus (P.) florida, Pleurotus (P.) sajor-caju, Agaricus (A.) bisporus and Lentinus (L.) edodes were screened for the highest prebiotic content. Their beneficial bioactive (eritadenine, flavonoid and polyphenol) and prebiotic (β-glucan and inulin) components were quantified by different biochemical and High Performance Liquid Chromatography (HPLC). The mushroom extracts were then evaluated for their compatibility with the potential probiotic lactic acid bacteria (Enterococcus (E.) faecium and Lactiplantibacillus plantarum) to formulate synbiotic microcapsules. P. florida extract showed highest β-glucan and very high inulin content so it could act as a great source of prebiotics. Besides, the extract from P. florida contained the highest concentration of eritadenine and was also found to be most compatible with E. faecium, confirmed by its high prebiotic activity score in comparison with the commercial prebiotic i.e., inulin. Furthermore, the probiotics selected for the formulations of the microcapsules have high potential for therapeutic applications, antihypertensive and hypocholestromeic activity. Therefore, the formulated microcapsules as such or when incorporated into food matrices (therapeutic food) might be effective in decreasing blood pressure and blood cholesterol.

Avaliação do conhecimento de consumidores sobre os alimentos fontes de prebióticos e probióticos

The objective was to verify the knowledge of consumers about functional foods that are sources of prebiotics and probiotics. This is a descriptive study, cross-sectional and qualitative/quantitative analysis, developed with 100 adults, by sending an online questionnaire, via Google Forms, through social networks (Whatsapp, Instagram, Telegram and Facebook). Most participants were female (75%). The foods most cited as sources of prebiotics and probiotics by consumers were yogurt with lactic acid bacteria, fermented milk, fruits and whole grains. Regarding the benefits that these functional compounds can provide when consumed, 69% of the participants mentioned the improvement of intestinal functioning and 49%, the strengthening of the immune system. There was an association between age group and consumers' knowledge about what foods are sources of prebiotics and probiotics (p-value ≤ 0.05). This study showed that most participants had a simplified knowledge about what they are, what are the benefits and food sources, evidencing the need for greater dissemination of what are the effects on the body and the food sources. In this sense, it is essential to introduce new public policies to improve access to information about these compounds.

Improve Reproductive and Health Status of Rabbit Does Under Heat Stress by Using Phytogenic and Prebiotic Sources

Improve Reproductive and Health Status of Rabbit Does Under Heat Stress by Using Phytogenic and Prebiotic Sources

A Review of African Medicinal Plants and Functional Foods for the Management of Alzheimer's Disease-related Phenotypes, Treatment of HSV-1 Infection and/or Improvement of Gut Microbiota.

Alzheimer's disease (AD), which is a progressive neurodegenerative disorder is the most common form of dementia globally. Several studies have suggested alteration in the gut microbiota and HSV-1 infection as contributing factors to the development of the disease. As at now, there are no AD attenuating agents and AD pharmacotherapy is focused on managing symptoms while plants used in ethnomedicine remain potential sources of drugs for the treatment of the condition. Here, we reviewed published databases for African ethnomedicinal plants and functional foods of African origin that are used in the management of AD-related phenotypes, treatment of herpes simplex virus −1 (HSV-1) and/or improvement of gut microbiota. A total of 101 unique plant species and 24 different types of traditionally prepared African functional foodstuff were identified. Of the 101 identified plant species, 50 species serve as functional foodstuffs. Twenty-three (23) of the ethnomedicinal plant families were successfully identified for the treatment and management of AD-related phenotypes and age-related dementia. Eighteen (18) African plant species from 15 families were also identified as potent remedies for HSV-1; while many African wild fruits (3 species), roots and tubers (7 species), leafy vegetables (14 species), and seaweeds (26 species) were functional foods for modifying AD-related phenotypes. It was concluded that African medicinal plants are potential sources of both AD attenuating agents and phytocompounds that may be used against HSV-1 infection and alteration of gut microbiota. Additionally, a number of African functional foods are important sources of prebiotics and probiotics.