View More View Less
  • a State University of Londrina, Rodovia Celso Garcia Cid, PR 445 Km 380, Londrina, Paraná State, Brazil
  • b State University of Londrina, Rodovia Celso Garcia Cid, PR 445 Km 380, Londrina, Paraná State, Brazil
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Bacillus subtilis natto is a potential source of fructooligosaccharides (FOS), which can be obtained by fermentation and may stimulate the growth of beneficial microorganisms in the colon representing a strategy to manipulate the intestinal microbiota acting as a prebiotic compound. The present study focuses on the ability of Lactobacillus ssp. strains to utilize FOS as a sole energy source. The results showed that FOS was equally good as glucose to provide energy source. The highest prebiotic activity score was obtained with Lactobacillus plantarum ATCC 14917 grown on FOS (0.526), followed by Lactobacillus casei (LC-1) (0.222). The lowest score was for Lactobacillus paracasei ATCC 27092 (−0.051). The results suggests that specific combinations of probiotic (L. plantarum ATCC 14917 and L. casei (LC-1)) and prebiotic (FOS) could be used as synbiotics in dairy and other foods.

  • Benedini, L.J. & Santana, M.H.A. (2013): Effects of soy peptone on the inoculum preparation of Streptococcus zooepidemicus for production of hyaluronic acid. Bioresource Technol., 130, 798800.

    • Search Google Scholar
    • Export Citation
  • Euzenat, O., Guibert, A. & Combert, D. (1997): Production of the fructo-oligosaccharides by levansucrase from Bacillus subtilis C4. Process Biochem., 32, 237243.

    • Search Google Scholar
    • Export Citation
  • Gonçalves, B.C.M., Mantovan, J., Ribeiro, M.L.L., Borsato, D. & Celligoi, M.A.P.C. (2013): Optimization production of thermo active levansucrase from Bacillus subtilis Natto CCT 7712. JABB, 1, 18.

    • Search Google Scholar
    • Export Citation
  • Hernalsteens, S. & Maugeri, F. (2010): Synthesis of fructooligosaccharides using extracellular enzymes from Rhodotorula sp. J. Food Biochem., 34, 520534.

    • Search Google Scholar
    • Export Citation
  • Hu, B., Gong, Q., Wang, Y., Ma, Y., Li, J. & Yu, W. (2006): Prebiotic effects of neoagaro-oligosaccharides prepared by enzymatic hydrolysis of agarose. Anaerobe, 12, 260266.

    • Search Google Scholar
    • Export Citation
  • Huebner, J., Wehling, R.L. & Hutkins, R.W. (2007): Functional activity of commercial prebiotics. Int. Dairy J., 17, 770775.

  • Ishwarya, S.P. & Prabhasankar, P. (2013): Fructooligosaccharide –Retention during baking and its influence on biscuit quality. Food Bioscience, 4, 6880.

    • Search Google Scholar
    • Export Citation
  • Kaplan, H. & Hutkins, R.W. (2000): Fermentation of fructooligosaccharides by lactic acid bacteria and Bifidobacteria. Appl. Environ. Microbiol., 66, 26822684.

    • Search Google Scholar
    • Export Citation
  • Man, J.C., Rogosa, A.M. & Sharpe, M.E. (1960): A medium for the cultivation of Lactobacilli. J. Appl. Bacteriol., 23, 130135.

  • Morris, C. & Morris, G.A. (2012): The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chem., 133, 237248.

    • Search Google Scholar
    • Export Citation
  • Ningegowda, M.A. & Gurudutt, P.S. (2012): In vitro fermentation of prebiotics by Lactobacillus plantarum CFR 2194: selectivity, viability and effect of metabolites on β-glucuronidase activity. World J. Microb. Biot., 28, 901908.

    • Search Google Scholar
    • Export Citation
  • Passos, L.M.L. & Park, Y.K. (2003): Frutooligossacarídeos: Implicações na saúde humana e utilização em alimentos. (Fructooligosaccharides: Implications on human health and use in food). Ciência Rural, 33, 385390.

    • Search Google Scholar
    • Export Citation
  • Reddy, K.B.P.K, Raghavendra, P., Girish Kumar, B., Misra, M.C. & Prapulla, S.G. (2007): Screening of probiotic properties of lactic acid fermented product: an in vitro evaluation. J. Gen. Appl. Microbiol., 53, 207213.

    • Search Google Scholar
    • Export Citation
  • Sambrook, J., Fritsch, E.F. & Maniatis, T. (1989): Molecular cloning. Cold Spring Harbor, N.Y., Cold Spring Harbor Laboratory. 1626 pages.

    • Search Google Scholar
    • Export Citation
  • Sangeetha, P.T., Ramesh, M.N. & Prapulla, S.G. (2005): Recent trends in the microbial production, analysis and application of fructooligosaccharides. Trends Food Sci. Tech., 16, 442457.

    • Search Google Scholar
    • Export Citation
  • Shih, I.L., Chen, L.D. & Wu, J.W. (2010): Levan production using Bacillus subtilis natto cells immobilized on alginate. Carbohyd. Polym., 82, 111117.

    • Search Google Scholar
    • Export Citation
  • Silva, P.B., Borsato, D. & Celligoi, M.A.P.C. (2014): Optimization of high production of fructooligosaccharides by sucrose fermentation of Bacillus subtilis natto CCT7712. Am. J. Food Technol., 9, 144150.

    • Search Google Scholar
    • Export Citation
  • Speigel, J.E., Rose, R., Karabell, P., Frankos, V.H. & Schmitt, D.F (1994): Safety and benefits of fructooligosaccharides as food ingredients. Food Technol. 48, 8589.

    • Search Google Scholar
    • Export Citation
  • Thuaytong, W. & Anprung, P. (2011): Bioactive compounds and prebiotic activity in Thailand-grown red and white guava fruit (Psidium guajava L.). Food Sci. Technol. Int., 17, 205212.

    • Search Google Scholar
    • Export Citation
  • Yun, J. (1996): Fructooligosaccharides — occurrence, preparation, and application. Enzyme Microb. Tech., 19, 107117.

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Oct 2020 8 0 0
Nov 2020 4 0 0
Dec 2020 3 0 0
Jan 2021 5 0 0
Feb 2021 0 0 0
Mar 2021 10 1 2
Apr 2021 1 0 0