Prebiotic Inulin Research Articles

Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread

Survival, bacteriocin(s) production, and antilisterial effect of Lactobacillus sakei subsp. sakei 2a were evaluated in a potentially synbiotic cheese spread, throughout storage at 4 °C and 15 °C for up to 28 days, using culture-dependent (plate count) and culture-independent (qPCR) methods. Bacteriocin(s) production in the food product was monitored by phenotypic and molecular (RT-qPCR) techniques. Three cheese spread trials (T) containing the prebiotic fiber inulin were produced in duplicates and studied: T1 (control – without inoculation of lactic acid bacteria); T2 (inoculated with the non-bacteriocinogenic Lb. sakei ATCC 15521 strain), and T3 (inoculated with the bacteriocinogenic Lb. sakei 2a strain). The cheese spreads were challenged with Listeria monocytogenes serotypes 4b and 1/2a, individually added to the food product. The counts of Lb. sakei 2a in the cheese spread T3 remained high during storage and the growth of L. monocytogenes was inhibited at both temperatures, especially L. monocytogenes 4b in the food product kept at 15 °C due to the production of bacteriocins (up to 6,400 AU/mL). Expression of the genes sakP and sakQ encoding for bacteriocins production during the cheese spread storage was demonstrated. Lb. sakei 2a can be used for production of potentially synbiotic cheese spreads with increased safety.

Effectiveness and Tolerability of a Synbiotic Vaginal Suppository for the Treatment of Bacterial Vaginosis

Objective: Aim of this clinical study was the evaluation of the medical device SymbioVag® on bacterial vaginosis (BV) and its tolerability Method: An open-label study was conducted on 103 female subjects aged 18 to 56 years with manifested BV. Enrolled subjects were treated for 10 successive days with the synbiotic vaginal suppository SymbioVag® containing Lactobacillus acidophilus, Lactobacillus gasseri in combination with the prebiotic substance inulin BV was diagnosed using the Amsel criteria. In addition, bacterial counts of lactobacilli, Gardnerella vaginalis, Atopobium vaginae and total anaerobes were detected. Symptoms associated with bacterial vaginosis were rated by the patients before and after the use of SymbioVag® Results: Treatment with SymbioVag® reduced vaginal pH in more than 80% of the patients. The concentration of lactobacilli increased significantly. A decrease in pathogen organisms was observed in nearly 60% of the patients for both marker organisms, G vaginalis and A vaginae, as well as for one out of four measured anaerobes 80-90% of the patients rated the symptoms associated with bacterial vaginosis as being improved. Microscopic examination and test for the presence of amines showed an improvement in more than half of the patients. The evaluation of tolerability, together with the observed adverse events, attests the very good safety profile of the vaginal suppository. Conclusion: The presented study showed that the synbiotic vaginal suppository, a combination of Lactobacillus acidophilus, Lactobacillus gasseri and the prebiotic substance inulin, is well tolerated, and confirms a general improvement of symptoms, a decrease in vaginal pH, and an improvement of the vaginal flora Hence, the trial provides clear evidence for the justification of SymbioVag® being applied in patients suffering from bacterial vaginosis.

Clinical Follow-up of 96 Patients Affected by Irritable Bowel Syndrome Treated with a Novel Multi-strain Symbiotic

Irritable bowel syndrome (IBS) is a very common chronic functional disorder of the lower gastrointestinal tract. It tipically includes chronic and/or recurrent abdominal pain/discomfort, which can be relieved by defecation, and alteration of stool form or frequency. Probiotics have been proposed as a therapeutic approach in several pathologic conditions of the gastrointestinal tract associated with dysbiosis, including IBS. In this observational study we investigated the efficacy of a symbiotic formulation (SynGut TM ), composed of four probiotic strains and the prebiotic inulin, in the treatment of adult subjects affected by IBS. Seventy-one out of 96 patients reported an improvement of IBS symptoms, 19 of them reporting a substantial improvement. Two patients discontinued the treatment after a few days because of worsening of symptoms, but no serious adverse effects were reported. In the subgroup of patients (n = 18) who underwent faecal calprotectin dosage, this marker of gut inflammation was significantly decreased (127,3 vs 78,6, p < 0,0001) after two months of treatment respect to baseline. Our data confirm that this multi-strain symbiotic is well tolerated, and support the hypothesis that this symbiotic could improve IBS symptoms.

Efficacy of Prebiotics, Probiotics, and Synbiotics on Laying Hens and Broilers Challenged with Salmonella Enteritidis

This study aimed to evaluate the efficacy of dietary prebiotic, probiotic, and synbiotic products for controlling infection in laying hens and broiler chickens challenged with Salmonella enterica serovar Enteritidis (SE). These products could replace the use of antibiotics, which would avoid the problem of hastening antimicrobial resistance for both types of birds. Salmonella-free 1-day-old (1-d-old) layers chicks and broilers chicks were inoculated with SE resistant to nalidixic acid and spectinomycin (SE Nalr Specr) and divided into four groups: 1) control (without feed additives); 2) probiotic (Bacillus subtilis, Lactobacillus acidophilus, L. casei, Enterococcus faecium, Bifidobacterium longum); 3) prebiotic (inulin, fructooligosaccharide, mannanoligosaccharide, and oligosaccharide); and 4) synbiotic (85% of the probiotic＋15% of the prebiotic additives). The presence of SE Nalr Specr in cloacal swabs was analyzed at 7, 14, and 21 days post-infection (dpi) in laying hens and broilers. The number of SE Nalr Specr per gram of cecal contents was determined at 7, 14, and 21 dpi in laying hens and at 2, 5, 7, 14, and 21 dpi in broilers. The results showed that the prebiotic additive reduced the occurrence of SE in cloacal swabs from laying hens but not from broilers. In the groups of laying hens and broilers that received prebiotics, the isolation and counts of SE Nalr Specr were lower during the first week post-infection but not throughout the experiment. The probiotic and synbiotic additives did not influence the SE infection in laying hens and broilers; in contrast prebiotics had a protective effect during the first week post-infection.

Influence of oligofructose-enriched inulin on survival of microencapsulated Lactobacillus casei 01 and adhesive properties of synbiotic microparticles

Lactobacillus casei 01 was co-encapsulated with the prebiotic oligofructose-enriched inulin at different concentrations to investigate the efficiency of the prebiotic for improving the probiotic viability. Prebiotic effect on the probiotic survival under microencapsulation conditions by spray- and freeze-drying and storage stability of encapsulated living cells at 4 °C during period of 8 weeks was evaluated. Adhesiveness of L. casei 01 loaded microparticles to pig mucin was investigated in vitro to estimate the role of microencapsulation for improving the cell adhesion ability. The microparticles produced with 3% w/w oligofructose-enriched inulin showed higher initial count, while oligofructose-enriched inulin applied at 1.5% w/w resulted in better protection of L. casei 01 under storage conditions. Further, it has been observed significantly increased pig mucin binding to microparticles compared to free probiotic cells in buffer solutions simulating GI conditions, during 24 h incubation. Hence, cell microencapsulation beside enhanced viability may allow prolonged residence time of the probiotic cells in the lower intestine through excellent muco-adhesive properties of the encapsulating materials. The results suggest synbiotic chitosan-Ca-alginate microparticles as convenient delivery system capable to ensure effective cell concentration in the lower intestine where probiotic colonization is dominant.

Co-administration of a probiotic strain Lactobacillus plantarum LS/07 CCM7766 with prebiotic inulin alleviates the intestinal inflammation in rats exposed to N,N-dimethylhydrazine

The aim of this study was to determine the anti-inflammatory effects of preventive administration of a probiotic strain Lactobacillus plantarum LS/07 CCM7766 alone or in combination with prebiotic inulin or with flax-seed oil in the gut of rats, which developed chronic inflammation following administration of the pro-carcinogen N,N-dimethylhydrazine (DMH). After 28weeks administration of probiotic/prebiotic-containing diet, rats were killed and their colons were examined by immunohistological criteria, whereas cytokines were determined in the jejunal mucosa. Application of DMH triggered the production of pro-inflammatory cytokines IL-2, IL-6, IL-17, and TNF-α, expression of pro-inflammatory mediators NF-κB, COX-2 and iNOS and caused depletion of goblet cells. Supplementing the diet with L. plantarum and its combination with the prebiotic abolished DMH-induced inflammatory process in the jejunal mucosa by inhibiting the production of pro-inflammatory cytokines and by stimulation of anti-inflammatory IL-10 cytokine synthesis, whereas concentration of TGF-β1 was not influenced significantly. Diet prevented a decrease in goblet cell numbers but numbers of mast cells were lowered only moderately. However, combined treatment of rats with L. plantarum and flax-seed oil had no significant effect on the parameters examined, except for decreased expression of NF-κB, in comparison with the negative control. Results indicate that the preventive administration of probiotic L. plantarum LS/07 CCM7766 alone or in combination with prebiotic inulin to rats with DMH-induced chronic inflammation can reduce inflammatory process in the jejunal and colon mucosa, probably indirectly, and involves down-regulation of synthesis of pro-inflammatory cytokines and suppression of NF-κB activity in mucosal cells.

Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread

Nowadays, important features for the development of new food products include their convenience, taste, and ability to promote beneficial effects to human health. This study aimed to develop a potentially synbiotic dairy-based tomato spread and to evaluate the viability of the microorganisms employed, as well as the sensory acceptability of the product throughout its storage for 28 days. Three different trials were studied, all containing the prebiotic inulin and the starter culture Streptococcus thermophilus ST-M6: T1 (control); T2 with the probiotic strains Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bb-12, and T3 with Bb-12 and the bacteriocinogenic and potentially probiotic strain Lactobacillus sakei subsp. sakei 2a. The product was stored at 4 °C and analysed after 1, 7, 14, 21, and 28 days of storage. For all trials, the pH decreased throughout storage, the viability of all strains was high (≥7.9 log cfu/g), and sensory evaluation with consumers showed mean scores above 7 during the storage period evaluated (up to 21 days), which demonstrates the product has potential as a functional food.

Characterization and Comparison of Soy Milk and Buffalo Milk Based Synbiotic Product

Today consumers prefer foods that not only provide basic nutrition but also contain compounds that confer health benefits. Among the functional food, synbiotic products are showing a promising future. Soy based synbiotic products using different probiotics: A1B and MgA (lactobacillus strains) and L.rhamanosus ATCC 9595 and prebiotics: lactulose, sunfibre and inulin were prepared and its antiradical activities along with other characteristics were studied. The study also aimed to determine the most suitable prebiotics and probiotics. Furthermore, the prebiotics and the organisms were also cultured in buffalo milk to compare its properties with synbiotic soy yoghurt. Synbiotic soy yoghurt showed highest anti-radical activity with % inhibition at the range of 41-45 % and the one with probiotic L.rhamnosus and prebiotic inulin was found to be the most suitable product. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11737 J. Food Sci. Technol. Nepal, Vol. 8 (23-29), 2013

The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage

The aim of this study was to produce chocolate goat dairy beverages with the probiotic Bifidobacterium lactis and to evaluate the effects of goat cheese whey and prebiotics (inulin and oligofructose) on the physicochemical parameters and sensory features of the beverages. All of the formulations (n = 7) exhibited decreased pH values and a concomitant increase in acidity during refrigerated storage. Beverages made with the lowest amounts of whey (F1 and F3) exhibited a greater decrease in pH after 14 days of storage. The apparent viscosity increased for up to 21 days for all formulations and up to 28 days for F4 (6 g 100 mL−1 prebiotics and 45 mL 100 mL−1 whey). B. lactis exhibited counts between 6 and 8 log CFU mL−1. F4 presented the highest median sensory attributes for flavor and aroma, which may be related to the larger amounts of prebiotics and whey in this formulation. Thus, F4 is considered to be the formulation that best represents the desirability profile chosen for the probiotic chocolate goat dairy beverage as defined as probiotic viability above 7 log CFU mL−1 and improved viscosity and sensory features.

PS-081 Lactobicillus Acidophilus Attenuated Salmonella-induced Intestinal Inflammation Via Tgf-beta/smads Signalling

Aims To investigate whether probiotics and/or prebiotics attenuate Salmonella typhimurium induced NF-κB activation via Smad7 and IκBα expression in the human colorectal epithelial CaCO 2 cells; to determine the molecular mechanisms of preventive effects of probiotics on intestinal infection. Material and methods CaCO 2 cells were administered probiotic ( Lactobicillus acidophilus ) and/or prebiotic (inulin supplemented with oligofructose). Subsequently, the cells were infected with S. typhimurium . The culture supernatants and cell lysates were collected for cytokine determination and western blot analysis. The CaCO 2 cells were also transfected with plasmids containing Smads or NF-κB responsive reporter luciferase. After transfection, supernatants from cells were collected for luciferase assay. Involvement of miR-21 (Smad7 silencer) from supernatants of infected cells in the presence or absence of probiotics was determined. Results The probiotics significantly suppressed NF-κB activation elevated by S. typhimurium. IL-8 mRNA was significantly lower in probiotics pretreated CaCO 2 cells compared with the cells infected with S. typhimurium alone. Synbiotics showed strongly suppressed effects on IL-8 and TNF-α gene transcriptions elevated by S. typhimurium . Pretreatment of probiotics increased IκBα expression level. Consistent with IκBα expression, pretreatment of probiotics increased 7 folds of Smad3/4 activity. The protein expressions of TGF-β and Smad7 in S. typhimurium infected cells with or without probiotics were determined by immunoblotting. Compared to S. typhimurium infection alone, pretreatment with probiotics and synbiotics induced 20 and 4 folds of miR 21 expressions, respectively. Conclusions The experimental results showed that probiotics effectively attenuated Salmonella -induced intestinal inflammation in human intestinal CaCO 2 cells via TGF-β1/Smads and TGF-β1/miR21 signalling pathway.

Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing L actobacillus rhamnosus

This study investigated the effects of adding short-chain and long-chain inulins on the growth of Lactobacillus rhamnosus and the physicochemical and sensory properties (appearance, structure-texture, odor and taste) of probiotic yogurt during cold storage. The inulin-supplemented yogurt batches were compared with control batches of unsupplemented yogurt and L. rhamnosus-inoculated yogurt. The inulins were incorporated at 2% w/w in the yogurt mixtures that were inoculated with L. rhamnosus and mixed cultures of Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus. The contents of organic acids (lactic, citric, acetic, propionic, formic and butyric) profile were determined using high-performance liquid chromatography. The results indicated that the viability of L. rhamnosus (6.71 log10 cfu/g) in probiotic yogurt was enhanced by the presence of short-chain inulin (RSI). Consequently, yogurt with short-chain inulin (RSI) received higher scores for odor, taste and overall acceptance than did yogurt containing long-chain inulin (RLI). However, the chain lengths of the inulins did not significantly affect the consistency, product appearance or the organic acid profile. Practical Applications Inulin is a natural component of some fruits and vegetables and widely used in functional foods for its nutritional benefits. In addition to its health promoting properties, as a dietetic fibre and as a prebiotic ingredient inulin has technological properties, as a low-calorie sweetener, fat substitute and texture modifier. Inulin also promotes healthy probiotic bacteria grown in the colon and enhances calcium absorption and immune functions. This study provided information on the effects of short-chain and long-chain inulin on the properties of probiotic yogurt containing Lactobacillus rhamnosus.

Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics

Prebiotics are increasingly added to probiotic food preparations (synbiotics) to enhance probiotic survival and growth. This study examines the ability of three potential prebiotics; inulin, lactulose and lactobionic acid to support the growth of five probiotic lactobacilli cultures and provide protection from bile acid stress. Three lactobacilli probiotics could not utilise any of the prebiotics, with growth less than 20% compared to growth in glucose. Only Lactobacillus acidophilus NCFM and Lactobacillus reuteri NCIMB 11951 utilised lactulose. Similar variability was observed with the ability of the prebiotics to protect probiotics from bile acid stress. Both L. acidophilus NCFM and L. reuteri NCIMB 11951 were able to grow in 2 mM cholic and taurocholic acid when incubated in synbiotic combinations with lactulose (1%) or lactobionic acid (1%). Although synbiotic preparations are increasingly used, the potential benefits to gut health may be limited as only specific combinations may enhance probiotic survival and growth.

Application of coating on dog biscuits for extended survival of probiotic bacteria

Functional biscuits for adult domestic dogs containing probiotic bacteria (Lactobacillus plantarum) and prebiotics (inulin) were developed and characterized. In order to assure a higher bacterial survival, the application of a protective coating was necessary. Two biscuit formulations were prepared, one with wheat flour and the other with soy and whole wheat flour. After baking them at 140°C for 45min, hard and crispy biscuits appropriate for adult dogs were obtained. Biscuits were treated either with calcium alginate or starch–glycerol coating. The preferred coating formulation was the starch–glycerol because of a higher survival rate of L. plantarum observed after passing through a simulated gastrointestinal system (HCl pH 1–2). In the case of wheat flour biscuits with coating, the bacteria survival rate after passing through the in vitro system, showed higher survival rate, regardless the presence of inulin while in soy and whole wheat flour biscuits, the presence of coating did not improve bacteria survival. The latter formulation showed a protective effect thus obtaining higher bacteria survival without coating. It is worth mentioning that after one month storage, biscuit formulations with coating maintained viable counts of L. Plantarum higher than 108CFU/mL. The presence of inulin at 20g/L did not show a significant effect on the survival rate of bacteria after one month storage period.

Minireview: Gut microbiota: the neglected endocrine organ.

The concept that the gut microbiota serves as a virtual endocrine organ arises from a number of important observations. Evidence for a direct role arises from its metabolic capacity to produce and regulate multiple compounds that reach the circulation and act to influence the function of distal organs and systems. For example, metabolism of carbohydrates results in the production of short-chain fatty acids, such as butyrate and propionate, which provide an important source of nutrients as well as regulatory control of the host digestive system. This influence over host metabolism is also seen in the ability of the prebiotic inulin to influence production of relevant hormones such as glucagon-like peptide-1, peptide YY, ghrelin, and leptin. Moreover, the probiotic Lactobacillus rhamnosus PL60, which produces conjugated linoleic acid, has been shown to reduce body-weight gain and white adipose tissue without effects on food intake. Manipulating the microbial composition of the gastrointestinal tract modulates plasma concentrations of tryptophan, an essential amino acid and precursor to serotonin, a key neurotransmitter within both the enteric and central nervous systems. Indirectly and through as yet unknown mechanisms, the gut microbiota exerts control over the hypothalamic-pituitary-adrenal axis. This is clear from studies on animals raised in a germ-free environment, who show exaggerated responses to psychological stress, which normalizes after monocolonization by certain bacterial species including Bifidobacterium infantis. It is tempting to speculate that therapeutic targeting of the gut microbiota may be useful in treating stress-related disorders and metabolic diseases.

A food additive with prebiotic properties of an α-d-glucan from Lactobacillus plantarum DM5

An α-d-glucan produced by Lactobacillus plantarum DM5 was explored for in vitro prebiotic activities. Glucan-DM5 demonstrated 21.6% solubility, 316.9% water holding capacity, 86.2% flocculation activity, 71.4% emulsification activity and a degradation temperature (Td) of 292.2°C. Glucan-DM5 exhibited lowest digestibility of 0.54% by artificial gastric juice, 0.21% by intestinal fluid and 0.32% by α-amylase whereas the standard prebiotic inulin, showed 25.23%, 5.97% and 19.13%, hydrolysis, respectively. Prebiotic activity assay of glucan-DM5 displayed increased growth of probiotic bacteria such as Bifidobacterium infantis and Lactobacillus acidophilus, but did not support the growth of non-probiotic bacteria such as Escherichia coli and Enterobacter aerogenes. The overall findings indicated that glucan from L. plantarum DM5 can serve as a potential prebiotic additive for food products.

Synbiotic‐induced alterations in fecal microbiota are associated with increased ANGPTL4 levels in healthy overweight adults (647.46)

Gut bacteria may influence diet‐related obesity, partly via ANGPTL4, a circulating lipoprotein lipase (LPL) inhibitor that regulates fat‐storage in the adipose. Modulating gut flora for stimulatory activity towards ANGPTL4 may thus serve a protective function. We have previously shown that bioactives from Bifidobacterium sp. increased the levels of enterocytic ANGPTL4 in vitro. The goal of the present study was to investigate whether a synbiotic formulation containing probiotic Bifidobacterium sp. along with prebiotics inulin and galactooligosacharides can enhance ANGPTL4 in human subjects, by potentially enriching Bifidobacterium in their gut. 57 healthy overweight adults participated in this 12‐week parallel, double‐blind, placebo‐controlled pilot study, by adding the synbiotic or placebo to their habitual diet. Fecal samples, plasma samples, colonocytes and peripheral blood mononuclear cells (PBMCs) were collected from subjects at 0 and 12‐weeks for assessing changes in fecal microbiota, ANGPTL4 gene‐expression and plasma ANGPTL4. The synbiotic group demonstrated significant increases in Bifidobacterium numbers, ANGPTL4 gene‐expression in PBMCs, and plasma ANGPTL4 levels compared to placebo. Also, a significant positive correlation was seen between Bifidobacterium numbers and plasma ANGPTL4 levels in the synbiotic group. Bifidogenic diets may thus lower LPL‐mediated fat‐storage.

Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

The aims of this study were (1) to optimize the formulation of a prebiotic chocolate dairy dessert and assess the extent to which sensory properties were affected by adding different concentrations of prebiotics (inulin and fructooligosaccharides) combined with different levels of xanthan and guar gums, and (2) to analyze the ideal and relative sweetness of prebiotic chocolate milk dessert sweetened with different artificial and natural sweeteners. Acceptability was evaluated by 100 consumers using a 9-cm hedonic scale, and the level of sample creaminess was evaluated using a 9-point just-about-right (JAR) scale. Data were subjected to a multivariate regression analysis and fitted to a model provided by response surface methodology. The optimal concentrations were 7.5% (wt/wt) prebiotic and 0.20% (wt/wt) gum (guar and xanthan, in a 2:1 ratio). The ideal sweetness analysis revealed that the ideal concentration of sucrose was 8.13%. The relative sweetness analysis showed that Neotame (NutraSweet Corp., Chicago, IL) had the highest sweetening power compared with the prebiotic chocolate dairy dessert containing 8% sucrose, followed by sucralose, aspartame, and stevia. The study of sweetness in this product is important because consumers desire healthier functional products with no added sugar.

Fructooligosacharides Reduce Pseudomonas aeruginosa PAO1 Pathogenicity through Distinct Mechanisms

Pseudomonas aeruginosa is ubiquitously present in the environment and acts as an opportunistic pathogen on humans, animals and plants. We report here the effects of the prebiotic polysaccharide inulin and its hydrolysed form FOS on this bacterium. FOS was found to inhibit bacterial growth of strain PAO1, while inulin did not affect growth rate or yield in a significant manner. Inulin stimulated biofilm formation, whereas a dramatic reduction of the biofilm formation was observed in the presence of FOS. Similar opposing effects were observed for bacterial motility, where FOS inhibited the swarming and twitching behaviour whereas inulin caused its stimulation. In co-cultures with eukaryotic cells (macrophages) FOS and, to a lesser extent, inulin reduced the secretion of the inflammatory cytokines IL-6, IL-10 and TNF-α. Western blot experiments indicated that the effects mediated by FOS in macrophages are associated with a decreased activation of the NF-κB pathway. Since FOS and inulin stimulate pathway activation in the absence of bacteria, the FOS mediated effect is likely to be of indirect nature, such as via a reduction of bacterial virulence. Further, this modulatory effect is observed also with the highly virulent ptxS mutated strain. Co-culture experiments of P. aeruginosa with IEC18 eukaryotic cells showed that FOS reduces the concentration of the major virulence factor, exotoxin A, suggesting that this is a possible mechanism for the reduction of pathogenicity. The potential of these compounds as components of antibacterial and anti-inflammatory cocktails is discussed.

Changes chemopreventive markers in colorectal cancer development after inulin supplementation

Natural dietary compounds such as prebiotics modulate microbial composition and could prevent the colon cancer development as potential chemopreventive agent. Effect of prebiotic-inulin on biochemical, microbial and chemopreventive markers were examined in Sprague-Dawley rats during experimental chemically dimethylhydrazine induced colon cancer development. Rats were divided to 3 groups: control group (CG), group with dimethylhydrazine (DMH) and group with DMH and prebiotic (DMH+PRE). The efficacy of the prebiotic inulin (PRE) on the activities of β-glucuronidase, short chain fatty acids (SCFAs), counts of coliforms and lactobacilli, immunoreactivity of cyclooxygenase-2 (COX-2), transcription nuclear factor kappa beta (NFκB) and inducible nitric oxide synthase (iNOS) in colon tissue were examined. Inulin significantly decreased coliforms counts (p<0.01), increased lactobacilli counts (p<0.001), and decreased activity of β-glucuronidase (p<0.01) in fresh caecal digesta. Butyric and propionic acids concentrations were increased after inulin supplementation in comparison to DMH group. Application of inulin decreased immunoreactivity and numbers of COX-2, NFκB and iNOS positive cells in colon tissue in comparison to DMH group. Inulin suppressed expression observed markers, which play an important role in carcinogenesis and in the inflammatory process, which predisposes to the use of inulin in the prevention or treatment of inflammatory bowel disease (Tab. 1, Fig. 2, Ref. 17).

Prebiotic Inulin Alters the Colonic Mass, pH, Microflora and Short Chain Fatty Acids in 1,2-Dimethylhydrazine Dihydrochloride Induced Early Colon Carcinogenesis in Male Laca Mice

Prebiotics have been found to have prophylactic potentials against colon cancer. Thus, the present study was designed to delineate the prophylactic role of prebiotics in experimental colon carcinogenesis. It was found that inulin+DMH-treated mice had significantly increased (p<0.05) body mass till 5th week and thereafter, decreased while in lactulose+DMH-treated mice the body mass increased significantly (p<0.05) from 5th week till end of experiment compared with DMH-only treated mice. Further, it was observed that mice belonging to inulin+DMH and lactulose+DMH-treated groups had significantly (p<0.05) higher lactobacilli counts compared with DMH-only-treated mice. It was also observed that inulin+DMH-treated mice had significantly (p<0.05) decreased colonic pH compared with lactulose +DMH treated mice while no significant difference was found in the colonic mass. Short chain fatty acid mainly butyric acid increased significantly (p<0.05) in inulin+DMH and lactulose+DMH-treated mice compared with DMH-only-treated mice. Thus, it can be concluded that probiotic inulin had better anticarcinogenic property than lactulose in reducing the DMH induced colonic alterations.