Prebiotic Source Research Articles

Antibacterial activity of lactic acid bacteria from black soldier fly (Hermetia illucens) larvae fed with empty fruit bunch and tofu waste

Antibiotic Growth Promoters (AGP) are prohibited for use in livestock due to their detrimental effects on consumer safety and livestock productivity. Probiotics are an alternative to AGP because they offer microorganisms that are beneficial to the livestock health. In this investigation, Lactic acid bacteria (LAB) from the Black Soldier Fly (BSF) larvae’s will be isolated, tested for their antimicrobial activities and molecularly identified using 16S rRNA gene with Polymerase Chain Reaction (PCR) technique. The larvae are fed with empty fruit bunch and tofu wastes as a source of prebiotics to the indigenous LAB. The LAB isolates were enumerated and morpho-biochemically characterized. Disk diffusion method was used to determine the antibacterial efficacy of LAB isolates against pathogenic bacteria, such as Salmonella enterica serotype Pullorum, Salmonella enterica serotype Typhimurium ATCC® 14028, and Escherichia coli ATCC® 8739. Nine bacterial isolates were purified from a population density of log 6 Colony-forming unit (CFU)/mL on de Man Rogosa Sharp (MRS) agar. Four LAB isolates were confirmed through (-) catalase activity and acids production (homofermentative). Two LAB isolates namely 5P3i3 and 5P3i5 were designated as the most potential strains against three pathogenic bacteria with the strongest inhibitory activities against E. coli, followed by S. enterica ser. Typhimurium and S. enterica ser. Pullorum. By using 16S rRNA gene sequencing, the two LAB isolates were assigned to Lactiplantibacillus pentosus and submitted to GenBank as L. pentosus strain 5P3i3 (OP445834.1) and L. pentosus strain 5P3i5 (OP445835.1). The results of this study will be further investigated with the characterization of potential isolates as probiotic candidates to be supplemented in poultry.

Xylooligosaccharides from lignocellulosic biomass and their applications as nutraceuticals: a review on their production, purification, and characterization.

Xylooligosaccharides (XOS) are considered a potent source of prebiotics for humans. The global prebiotic market is expanding in size, was valued at USD 6.05 billion in 2021, and is expected to grow at a 14.9% compound annual growth rate between 2022 and 2030, indicating a huge demand. These XOS are non-digestible pentose sugar oligomers comprising mainly xylose. Xylose is naturally present in the lignocellulosic biomass (LCB), fruits and vegetables. Apart from the prebiotic effect, these XOS have been reported to reduce blood cholesterol, possess antioxidant effects, increase calcium absorption, reduce colon cancer risk, and benefit diabetic patients. The primary use of XOS is reported in the feed industry followed by health, medical use, food and drinks. LCB mainly contains glucan, xylan and lignin. After glucan, xylan is the second-highest available sugar on the globe composed of xylose. Therefore, the xylan fraction of LCB has great significance in producing food, feed and energy. Glucan has been exploited for the commercial production of ethanol, xylitol, furfural, hydroxymethyl furfural and glucose. As of now, xylan has limited applications. Therefore, xylan can be exploited to convert to XOS. The production of XOS from LCB fraction not only helps to produce these at a very low price, but also helps in the reduction of greenhouse gases. Its use in food and drinks is increasing as it can be derived from the abundantly and cheaply available LCB. The article provides a review on the production, purification and characterization of XOS in view of their use as nutraceuticals. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

AbstractThis is the first study to produce cucumber pickles using both free and microencapsulated Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14, and to investigate the probiotic viability, as well as the physicochemical (pH, total acidity, salt, and color), bioactive (total phenolic content and antioxidant activity) and sensory properties of the pickles during 15 days of fermentation and 9 weeks of storage. L. plantarum HL4 and P. parvulus HL14 were encapsulated with sodium alginate (as a coating agent) and inulin (as a prebiotic source) using an extrusion method. The encapsulation efficiency of L. plantarum HL4 and P. parvulus HL14 was 95.77 ± 6.21% and 94.94 ± 2.94%, respectively. Both free and microencapsulated cells were incorporated into prepared cucumbers at a rate of 1%. Probiotic cucumber pickles kept the highest microencapsulated cell count (> 6 log CFU/g) until the fourth week of storage. This study indicated that the probiotic survivability in samples can be improved by microencapsulation. During fermentation, the pH and total acidity of the samples varied in the range of 3.22–3.97 and 0.19-0.87%, respectively. The antioxidant activity of the samples ranged from 4.54 to 18.70% (DPPH) and from 51.92 to 88.06% (ABTS+). The total phenolic content of the samples varied between 142.83 and 2465.50 mg GAE/L. Moreover, CP-L (samples fermented with L. plantarum HL4) and CP-P (samples fermented with P. parvulus HL14) showed the highest general assessment scores of 6.90 and 6.95 at the end of storage, respectively. This study offers the opportunity for food companies to become competitive in one of the most innovative research areas in the food sector and to meet the requirements and needs of various consumer groups.

Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity

SummaryWithin tropical fruits, the Passifloraceae family is distinguished; Colombia is recognised as the most diverse country in this family. In this study, we aimed to evaluate the potential use of by‐products (shell‐seeds + pulp) of Passiflora maliformis L. and Passiflora edulis Sims as dietary fibre and prebiotic activity, through tests of water, oil and swelling retention capacity and dietary fibre, its potential application was evident in products that require hydration, viscosity development and freshness conservation. Toxicity test, extracts can be classified as ‘safe’ when ingested, as cell viability is equal to or greater than 90%. Probiotic potential is evident for a growth of Latilactobacillus sakei BAP110‐FSC111 ranging from 15% to 100%, Lactiplantibacillus plantarum CECT220 ranging from 10% to 75%, acid digestibility test, hydrolysis percentage varied from 20% to 100%, values according to the by‐product, extract and study species. Highlighting its use as a source of prebiotics, because it increases the proliferation of probiotics from the Lactobacillus family.

Metabolite profiling and bioactivity guided fractionation of Lactobacillaceae and rice bran postbiotics for antimicrobial-resistant Salmonella Typhimurium growth suppression.

Probiotic-fermented supplements (postbiotics) are becoming increasingly explored for their activity against antibiotic-resistant enteropathogens. Prebiotics are often incorporated into postbiotics to enhance their efficacy, but due to strain differences in probiotic activity, postbiotic antimicrobial effects are poorly understood. To improve postbiotic antimicrobial efficacy, we investigated and compared metabolite profiles of postbiotics prepared with three lactic acid bacteria strains (L. fermentum, L. paracasei, and L. rhamnosus) cultured with and without rice bran, a globally abundant, rich source of prebiotics. At their minimum inhibitory dose, L. fermentum and L. paracasei postbiotics + rice bran suppressed S. Typhimurium growth 42-55% more versus their respective probiotic-alone postbiotics. The global, non-targeted metabolome of these postbiotics identified 109 metabolites increased in L. fermentum and L. paracasei rice bran postbiotics, including 49 amino acids, 20 lipids, and 12 phytochemicals metabolites. To identify key metabolite contributors to postbiotic antimicrobial activity, bioactivity-guided fractionation was applied to L. fermentum and L. paracasei rice bran-fermented postbiotics. Fractionation resulted in four L. fermentum and seven L. paracasei fractions capable of suppressing S. Typhimurium growth more effectively versus the negative control. These fractions were enriched in 15 metabolites that were significantly increased in the global metabolome of postbiotics prepared with rice bran versus postbiotic alone. These metabolites included imidazole propionate (enriched in L. fermentum + rice bran, 1.61-fold increase; L. paracasei + rice bran 1.28-fold increase), dihydroferulate (L. fermentum + rice bran, 5.18-fold increase), and linoleate (L. fermentum + rice bran, 1.82-fold increase; L. paracasei + rice bran, 3.19-fold increase), suggesting that they may be key metabolite drivers of S. Typhimurium growth suppression. Here, we show distinct mechanisms by which postbiotics prepared with lactic acid bacteria and rice bran produce metabolites with antimicrobial activity capable of suppressing S. Typhimurium growth. Probiotic strain differences contributing to postbiotic antimicrobial activity attract attention as adjunctive treatments against pathogens.

Bacillus cereus-mediated biofermentation of Sardine offal waste: A novel approach to enhance nutritional value by Response Surface Methodology optimization

The rising protein demand in the aquaculture sector has significantly impacted fishmeal supply and pricing. Excessive use of fishmeal can lead to environmental issues and negatively impact marine biodiversity and human food security. Consequently, finding alternative fishmeal in aquaculture is crucial for economic and environmental sustainability. The present study aimed to determine how Bacillus cereus (MT355408) could enhance nutritional value of Sardine fish waste, which could replace fish meal in the market. Solid-state fermentation (SSF) represents a biotechnological method that utilizes microbes to convert discarded fish byproducts into valuable products. The bacterial ability to produce enzymes was studied and optimised for its maximum production to be used as an inoculum for the SSF technique. Different prebiotic sources were also studied for better upliftment of bacteria in the solid-state surface. A single-factor analysis was conducted to investigate the influence of varying prebiotic concentrations, inoculum quantity, and fermentation duration on protein breakdown. After studying the single-factor tests, a further response surface model was employed for better yield. The results indicated that the highest protein yield could be achieved with a fermentation time of 132.893 hours, a prebiotic quantity of 25%, and an inoculum quantity of 5.3%. The study's findings also affirmed that the model was vital in enhancing the crude protein content during fermentation. In conclusion, the model's results contribute valuable insights into fermentation processes, offering practical implications for enhancing protein content and digestibility in similar contexts.

Structural characterization and high-efficiency prebiotic activity of the polysaccharide from Tremella aurantialba endophytic bacteria

Herein, the low-molecular-weight heteropolysaccharide (designated as TABP), with a weight-average Mw of 5408 Da, was produced by the endophytic bacterium Bacillus sp. TAB, which was initially isolated from the fruiting bodies of the wild Tremella aurantialba. A relatively high TABP accumulation was obtained and enhanced to 6.94 g/L in 5 L fed-batch fermentation by high-density cultivation. Monosaccharide composition analysis showed that the TABP comprised arabinose, glucosamine, galactose, glucose, and mannose with a molar ratio of 0.073: 0.145: 0.406: 0.182: 0.195, respectively. Methylation and NMR analyses indicated that TABP contained 1,4-linked β–d–Galp and 1,4-linked β–d–Manp pyranosyl backbone, extensively substituted at the side chains to form a complex structure. Prebiotic potential analysis exhibited significant growth-promoting effects for various lactic acid bacteria by more than 90 %. Overall, this study initially provides valuable insights into the endophytic exopolysaccharides from T. aurantialba and their biological activity, which provides prospective sources of prebiotics for functional foods and aids in understanding the endophytes symbiosis mechanism in edible mushrooms.

Banana Peel (Musa ABB cv. Nam Wa Mali-Ong) as a Source of Value-Adding Components and the Functional Properties of Its Bioactive Ingredients.

Banana peel (BP) is the primary by-product generated during banana processing which causes numerous environmental issues. This study examines the physical attributes, proximate analysis, glycoarray profiling, antioxidant abilities, and prebiotic activity of BP. The analysis demonstrated that carbohydrates constituted the primary components of BP and the glycoarray profiling indicated that BP contains multiple pectin and hemicellulose structures. BP also contained phenolic compounds, including (+)-catechin and gallic acid, flavonoid compounds, and antioxidant activities. BP demonstrated prebiotic effects by promoting the proliferation of advantageous gut bacteria while inhibiting the growth of harmful bacteria. The prebiotic index scores demonstrated that BP exhibited a greater capacity to promote the growth of beneficial bacteria in comparison to regular sugar. The study demonstrated the potential of the BP as a valuable source of dietary fibre, bioactive compounds, and prebiotics. These components have beneficial characteristics and can be utilised in the production of food, feed additives, and functional food.

Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin

SummaryThis research was the first to investigate the effects of Haematococcus pluvialis microalgal biomass and colour pigment astaxanthin for the enhancement of the functional characteristics of water kefir. Kefir was evaluated for physicochemical, biochemical, and lactic acid bacteria (LAB) content after fermentation using biomass (0.25%; 0.50% with and without sugar) and astaxanthin (0.50%, no sugar) for 30 h. The addition of 0.25% biomass (W1) and astaxanthin (W4) to water kefir increased the C16:0 content almost three times and the protein content increased by 58% in W2 sample. Nanopore sequencing provided thorough insights into LAB content, revealing that in kefir containing 0.50% biomass replacing sugar (W3), Liquorilactobacillus nagelii proliferated from 8.05% to 46.57% and Lactobacillus hordei increased 15 times, while 0.25% biomass addition (W2) increased Lactococcus lactis abundance 13 times. H. pluvialis biomass was found to be an alternative prebiotic source, and it increased LAB content of water kefir.

Potensi Umbi Porang (Amorphophallus oncophyllus Prain) Sebagai Pakan Ayam Broiler

Porang tuber (Amorphophallus oncophyllus Prain) contains glucomannan as a prebiotic source which can be used as animal feed to improve the performance of broiler chickens. The aim of the study was to determine the potential of porang, to analyze the nutritional content and its use as a feed ingredient for broiler chicken rations. The research was conducted at Rumah Mbacang Pancur Batu Village, from April-June 2022. This data was obtained from the results of proximate analysis at the Laboratory of Small Ruminant Instrument Standard Testing Workshop, Sei Putih, Galang. Data is processed manually and presented descriptively. The preparation of the ratio formulation consists of P0 (0% porang flour), P1 (5% porang flour), P2 (10% porang flour) and P3 (15% porang flour). The parameters studied: water content, crude protein (CP), crude fiber (CF), crude fat (EE) and NNFE. The results showed that the results of the proximate analysis on porang flour: moisture 12.92%, ash 8.22%, CP 4.19%, CF 4.79%, EE 0.62%, NNFE 69.26%. The water content and CP met the requirements according to SNI 7939: 2013, namely quality I. The conclusion from the results of formulation preparation was obtained a good composition of the formulation with nutritional content, starter phase: CP 20.08-20.59%, ME 2948.00-2985.08 Kcal/kg, CF 4.11-4.15%, EE 4.25-4.63%, Ca 0.78-0.79%, P 0.61-0.62% and finisher phase: CP 18.34-19.07 %, ME 3017.49-3050.65 Kcal/kg, CF 3.79-3.83%, EE 4.19-4.59%, Ca 0.56-0.68%, P 0.53-0.56%.

In vitro fermentation characteristics of polysaccharides from coix seed and its effects on the gut microbiota

Coix seed polysaccharides had received increasing attention due to their diverse biological activities. In this study, a homogeneous polysaccharide (CSPW) was extracted and purified from coix seed. Furthermore, the saliva-gastrointestinal digestion and fecal fermentation behavior of CSPW were simulated in vitro. The results showed that CSPW was mainly composed of glucose. It cannot be degraded by the simulated salivary and intestinal digestive system, but can be degraded by the simulated gastric digestive system. After fermentation for 24 h, CSPW promoted the production of short-chain fatty acids (SCFAs), with acetic acid, propionic acid and n-butyric acid being the main metabolites. In addition, CSPW could significantly regulate the composition and microbial diversity of gut microbiota by increasing the relative abundance of beneficial bacteria, such as Limosilicactobacillus, Bifidobacterium and Collinsella. Finally, further analysis of functional prediction revealed that amino acid metabolism, nucleotide metabolism and carbohydrate metabolism were the most important pathways for CSPW to promote health. In summary, our findings suggested that CSPW could potentially be used as a good source of prebiotics because it can be used by gut microbiota to produce SCFAs and regulate the gut microbiota.

Formulation of a probiotic product using Almond gum.

The application of probiotics in food has expanded significantly, yet its viability remains a challenge. In response to this issue, this study explores a unique approach. Almond gum, a natural extract from Prunus dulcis, is utilized as the primary carrier matrix for a novel probiotic product featuring Saccharomyces boulardii, a probiotic yeast. This study involves the entrapment of S. boulardii in almond gum through centrifugation (5 min at 1300 × g) and subsequent 24 h drying at 50 °C. Sensory evaluation and other investigations were conducted at different pH levels to assess viability and performance. Post-drying entrapment efficiency was 83.85%, underscoring the benefits of choosing almond gum as a carrier matrix. Promising results were observed from viability testing conducted in gastric juice (pH 1.2) and in simulated intestinal fluid (pH 6.8). Matrix stability was assessed by measuring cfu ml-1 following 7 days' storage at different temperatures, complemented by sensory analysis. Almond gum is a promising carrier matrix for probiotic products. Its high entrapment efficiency and its viability under challenging pH conditions demonstrate its efficacy. It is rich in carbohydrates and serves a dual purpose by acting as a prebiotic source, as confirmed through ultraviolet-visible (UV-visible) analysis. The study underscores the potential of this novel approach, providing insights into responses to viability challenges in probiotic food products. © 2024 Society of Chemical Industry.

Evaluation of Prebiotic Potential of Crude Polysaccharides Extracted from Wild Lentinus polychrous and Lentinus squarrosulus and Their Application for a Formulation of a Novel Lyophilized Synbiotic.

Edible mushrooms, including wild mushrooms, are currently being investigated as natural sources to evaluate their prebiotic potential. This study aimed to evaluate the prebiotic potential of crude polysaccharides (CPSs) extracted from wild Lentinus squarrosulus UBU_LS1 and Lentinus polychrous UBU_LP2 and their application as cryoprotectants in the freeze-drying process to formulate a novel synbiotic product. Based on fruiting body morphology and molecular identification, two wild edible mushrooms named UBU_LS1 and UBU_LP2 were identified as Lentinus squarrosulus and Lentinus polychrous, respectively. L. squarrosulus UBU_LS1 and L. polychrous UBU_LP2 contained high amounts of CPS after hot water extraction. Monosaccharide component analysis showed that CPS_UBU_LS1 and CPS_UBU_LP2 were typical heteropolysaccharides. CPS_UBU_LS1 and CPS_UBU_LP2 showed hydrolysis tolerance to the simulated human gastric acidic pH solution, indicating that these CPSs are capable of reaching the lower gastrointestinal tract. Antioxidant activity determined using the 1,1-diphenyl-2-picrylhydrazyl assay revealed that the CPS_UBU_LS1 and CPS_UBU_LP2 displayed greater antioxidant activity comparable with that of ascorbic acid. It was found that CPS_UBU_LS1 and CPS_UBU_LP2 have a high potential for stimulating growth in all probiotic strains. Moreover, both CPS compounds could possibly be used as cryoprotectants in freeze drying, since the viability of the selected probiotic L. fermentum 47-7 exhibited cell survival of greater than 70% after 90 days of storage at 4 °C. These results highlight that wild edible mushrooms L. squarrosulus UBU_LS1 and L. polychrous UBU_LP2 are potential natural sources of prebiotics and can be applied as cryoprotectants in the freeze-drying process. The crude polysaccharide derived from this study could also be considered as a potent antioxidative compound. Therefore, our study provides evidence to support the application of CPSs from wild edible mushrooms in synbiotic product development and in various functional foods. Finally, further evaluation of these prebiotics, including the determination of the potential rehabilitation of beneficial gut microbes in diseased individuals, is currently being conducted by our research group.

Carrot pomace powder: a promising source of polyphenols and prebiotics for improving gut health

Carrot pomace powder: a promising source of polyphenols and prebiotics for improving gut health

Cereal-based fermented synbiotic instant powders: a dessert practice

Objective: This study was aimed to develop synbiotic and probiotic instant powder mixtures that can be used in food products to meet the increasing interest of consumers in functional foods. Materials and Methods Cereal flours (oat, rice, wheat), sesame, cranberry, chestnut and milled germinated grains (lentil, mung bean) were blended and autoclaved then subjected to fermentation process using the Lactobacillus plantarum strain. A part of the porridge was conventionally dried (FPP) and skim milk powder+fructooligosaccharide+inulin mixture as prebiotic sources were added to the other part and subjected to freeze drying (FSP). The viability of probiotics in the gastrointestinal environment and the Angiotensin-converting enzyme inhibition and bile-acid binding capacities of the powders after in vitro digestion were analyzed. The sensory acceptability of the desserts was evaluated. Results: FSP contained a higher number of viable cells than FPP after in vitro digestion. Relative bile-acid binding and angiotensin-converting enzyme inhibition capacities of samples were confirmed as their cholesterol-lowering and blood pressure-regulating potential. The panelists rated the dessert samples enriched with 5-15% FPP and FSP as 'liked'. Conclusion: The integration of these powders into a variety of food products will provide consumers with healthier dietary choices that support their overall health goals.

Inter-individual and inter-regional variability of breast milk antibody reactivity to bacterial lipopolysaccharides.

Breast milk is a vital source of nutrients, prebiotics, probiotics, and protective factors, including antibodies, immune cells and antimicrobial proteins. Using bacterial lipopolysaccharide arrays, we investigated the reactivity and specificity of breast milk antibodies towards microbial antigens, comparing samples from rural Kenya and urban Switzerland. Results showed considerable variability in antibody reactivity both within and between these locations. Kenyan breast milk demonstrated broad reactivity to bacterial lipopolysaccharides, likely due to increased microbial exposure. Antibodies primarily recognized the O-antigens of lipopolysaccharides and showed strong binding to specific carbohydrate motifs. Notably, antibodies against specific Escherichia coli O-antigens showed cross-reactivity with parasitic pathogens like Leishmania major and Plasmodium falciparum, thus showing that antibodies reacting against lipopolysaccharide O-antigens can recognize a wide range of antigens beyond bacteria. The observed diversity in antigen recognition highlights the significance of breast milk in safeguarding infants from infections, particularly those prevalent in specific geographic regions. The findings also offer insights for potential immunobiotic strategies to augment natural antibody-mediated defense against diverse pathogens.

Investigating the shelf-life of probiotics fermented egg white-based beverage using prebiotics

AbstractWith growing attention to health and lifestyle changes, functional foods have become crucial and in demand. These foods are a rich source of probiotics and prebiotics, but most probiotic products are dairy-based, making them inappropriate for people with lactose intolerance or milk protein allergies. Nevertheless, egg white offers a viable substitute and is considered one of the best sources of functional proteins. As an alternative food matrix, they come highly recommended for those who are hypersensitive to dairy products or who follow a high-protein diet, such as athletes. In this context, egg-white drink with different carbohydrate sources, including monosaccharide (fructose) and oligosaccharide (fructooligosaccharide), was fermented by Lacticaseibacillus casei 01. After 24 h of fermentation, the total cell count was higher than 8 log10 CFU mL−1 thus, the egg white drink was suitable for L. casei 01 to grow. Additionally, the survival of L.casei 01, the pH value, and the rheological properties of fermented beverages within three weeks of refrigerated storage were also investigated. Throughout the storage period, the control samples exhibited considerably lower cell count and higher pH values compared to the samples with carbohydrate sources, also, samples containing the same carbohydrate source showed no noticeable changes. Viscosity measurements of the studied samples showed a shear thickening behaviour during the time.

Microbial modifications with Lycium barbarum L. oligosaccharides decrease hepatic fibrosis and mitochondrial abnormalities in mice.

Lycium barbarum L. is a typical Chinese herbal and edible plant and are now consumed globally. Low molecular weight L. barbarum L. oligosaccharides (LBO) exhibit better antioxidant activity and gastrointestinal digestibility in vitro than high molecular weight polysaccharides. However, the LBO on the treatment of liver disease is not studied. Modification of the gut microbial ecosystem by LBO is a promising treatment for liver fibrosis. Herein, LBO were prepared and characterized. CCl4-treated mice were orally gavaged with LBO and the effects on hepatic fibrosis and mitochondrial abnormalities were evaluated according to relevant indicators (gut microbiota, faecal metabolites, and physiological and biochemical indices). The results revealed that LBO, a potential prebiotic source, is a pyranose cyclic oligosaccharide possessing α-glycosidic and β-glycosidic bonds. Moreover, LBO supplementation restored the configuration of the bacterial community, enhanced the proliferation of beneficial species in the gastrointestinal tract (e.g., Bacillus, Tyzzerella, Fournierella and Coriobacteriaceae UCG-002), improved microbial metabolic alterations (i.e., carbohydrate metabolism, vitamin metabolism and entero-hepatic circulation), and increased antioxidants, including doxepin, in mice. Finally, LBO administration reduced serum inflammatory cytokine and hepatic hydroxyproline levels, improved intestinal and hepatic mitochondrial functions, and ameliorated mouse liver fibrosis. These findings indicate that LBO can be utilized as a prebiotic and has a remarkable ability to mitigate liver fibrosis.

Therapeutic potential of Cordyceps militaris extracts and its structural effects on the cultured milk model

The study was the production of the probiotic cultured milk enriched with the edible mushroom crude extract and its evaluation to gain insight about the prebiotic potential of Cordyceps militaris. During the 28–day shelf life; microbial, physico–chemical, textural, and sensorial properties were investigated. The results indicated that the probiotic milk with extract was influential on values of gel firmness, color and sensorial attributes . The interaction between extract and probiotic culture, and hence increased acidity, has an impact on textural properties. Moreover, in terms of taste the extract left a dominant aroma in–mouth and bitterness in throat, and in terms of odor it suppressed the characteristic flavor of probiotic cultured milk. Consequently, the results suggested that extract showed a positive stimuli on growth and activity of probiotics, and it could be considered as potential prebiotic source as its impact had been evaluated on fermentation by a cultured model.

Physicochemical, sugar profile, probiotic viability, and E-nose aroma profile of probiotic beverage enriched with pineapple pomace

The present study aims to develop, optimize, and evaluate the effective incorporation of pineapple pomace powder (PPP) in millet probiotic beverages. The Lactocaseibacillus rhamnosus (LGG) was used as a microbial culture for the fermentation process. Based on the PPP and LGG combination nine sample mixes were selected and optimized based on the response variables such as pH, titratable acidity (TA), probiotic LGG load, and viscosity using a D-optimal mixer design. The optimized condition for the development of PPP added millet probiotic beverage (PPB) was 14:5:3:1 (sample mix S33) of white finger millet (WFM), sugar, PPP, and LGG inoculums, respectively. The PPB provided a higher LGG viable load of 11.20 log (CFU/mL). The PPP effectively enhance the functional and physiochemical property of the probiotic beverage. The TPC was found to be 18.63 mg GAE/g of a sample, TFC of 7.24 mg QE/g of a sample, DPPH of 72.46%, and ABTS of 71.52%. The different sugar profiles and pineapple aroma compounds are identified in PPB, also they have a higher sensory score. During the storage of PPB at 4⁰C for 21 days, the reduction in LGG viable count was observed from 11.54 to 10.25 log (CFU/mL). These findings may be used to enhance the properties of millet probiotic beverages by adding PPP and usage of PPP as a prebiotic source in the beverages.