In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
| Autor: | Gema Campos-Monfort, Cristina de las Heras, Pilar Rupérez, Francisca Holgado |
|---|---|
| Přispěvatelé: | Ministerio de Economía y Competitividad (España), European Commission, Agencia Estatal de Investigación (España) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Sucrose
medicine.medical_treatment ved/biology.organism_classification_rank.species PH reduction Probiotic Biochemistry chemistry.chemical_compound Lactobacillus acidophilus fluids and secretions medicine Food science Bifidobacterium bifidum biology ved/biology Prebiotic Organic Chemistry Cynara Dietary fibre food and beverages biology.organism_classification Lactic acid chemistry Prebiotic effect Artichoke by-product Fermentability Bacteria Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | Potential prebiotic effect of globe artichoke by-product (Cynara cardunculus L.) was evaluated in vitro. Representative lactic acid bacteria from human colon, like Lactobacillus acidophilus and Bifidobacterium bifidum, were incubated up to 96 h with artichoke by-product versus sucrose control. Low molecular weight carbohydrates (6.14% dw) in raw artichoke by-product were extracted with ethanol. Fermentability was evaluated by monitoring growth, pH, short chain fatty acids (SCFAs) and lactic acid production. Maximum growth of L. acidophilus differed on both substrates but B. bifidum exhibited a similar growth pattern. Artichoke by-product provided a higher growth than control for both bacteria. Release of total SCFAs was also significantly higher on artichoke by-product than on the control in both bacterial cultures. Nonetheless, no clear pH reduction was found in culture medium for artichoke by-product batches. Lactic acid content in L. acidophilus culture was remarkably higher on control (6.6-fold) than on artichoke by-product. Non-fermented residue of artichoke by-product was 56.2% and 41.8% for L. acidophilus and B. bifidum, respectively. Artichoke by-product shows a potential prebiotic effect under the assayed conditions. The use of valuable bio-resources, like artichoke by-product, is another step ahead on waste management and reduction of the main residues from the agro-food industry. This research was supported by the Spanish Ministry of Economy and Competitiveness (Spain) under the project AGL2016-77056-R, AEI/FEDER-UE Funds. |
| Databáze: | OpenAIRE |
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