Fermentation properties and potential prebiotic activity of HCl-breadfruit resistant starch type III by Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287


Citation

Napisah H., . and Siti Nuriah M. N., . and Zarinah Z., . and Raja Arief Deli R. N., . Fermentation properties and potential prebiotic activity of HCl-breadfruit resistant starch type III by Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287. pp. 210-222. ISSN 22317546

Abstract

HCl-breadfruit resistant starch type III (HCl-BFRS3) is a type of resistant starch (RS) produced from breadfruit (Artocarpus altilis). Generally RS is the non-digestible starch fraction that resists digestion in the gastrointestinal tract and is completely or partially fermented in the colon which gives it beneficial physiological effects as a potential prebiotic. The present work assessed the fermentation properties of HCl-BFRS3 produced by local underutilised food crops. HCl-BFRS3 with 57.86 of RS content was analsyed for its fermentation properties. In vitro fermentability of HCl-BFRS3 with pure cultures of lactic acid bacteria LAB (Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287) was studied. Their growth patterns pH changes and prebiotic activity score (PAS) along with four other different carbohydrate sources (glucose inulin fibersol-2 and breadfruit starch) and a control sample against Escherichia coli ATCC 11775 was evaluated after 72 h of fermentation. It was found that HCl-BFRS3 selectively supported the growth of both lactobacilli and E. coli ATCC 11775 in the range of 6.21 to 9.20 log‚�‚ CFU/mL. HCl-BFRS3 also decreased the pH from the fermentation by L. plantarum ATCC 13649 and L. brevis ATCC 8287 after 24 h. The highest PAS was obtained by L. plantarum ATCC 13649 grown on HCl-BFRS3 (1.69) as compared to inulin and fibersol-2. In conclusion HCl-BFRS3 could be exploited as a prebiotic that benefits human health. Nevertheless further assessment on the suitability of HCl-BFRS3 as a prebiotic material needs to be carried out.


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Abstract

HCl-breadfruit resistant starch type III (HCl-BFRS3) is a type of resistant starch (RS) produced from breadfruit (Artocarpus altilis). Generally RS is the non-digestible starch fraction that resists digestion in the gastrointestinal tract and is completely or partially fermented in the colon which gives it beneficial physiological effects as a potential prebiotic. The present work assessed the fermentation properties of HCl-BFRS3 produced by local underutilised food crops. HCl-BFRS3 with 57.86 of RS content was analsyed for its fermentation properties. In vitro fermentability of HCl-BFRS3 with pure cultures of lactic acid bacteria LAB (Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287) was studied. Their growth patterns pH changes and prebiotic activity score (PAS) along with four other different carbohydrate sources (glucose inulin fibersol-2 and breadfruit starch) and a control sample against Escherichia coli ATCC 11775 was evaluated after 72 h of fermentation. It was found that HCl-BFRS3 selectively supported the growth of both lactobacilli and E. coli ATCC 11775 in the range of 6.21 to 9.20 log‚�‚ CFU/mL. HCl-BFRS3 also decreased the pH from the fermentation by L. plantarum ATCC 13649 and L. brevis ATCC 8287 after 24 h. The highest PAS was obtained by L. plantarum ATCC 13649 grown on HCl-BFRS3 (1.69) as compared to inulin and fibersol-2. In conclusion HCl-BFRS3 could be exploited as a prebiotic that benefits human health. Nevertheless further assessment on the suitability of HCl-BFRS3 as a prebiotic material needs to be carried out.

Additional Metadata

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Item Type: Article
AGROVOC Term: Breadfruit (tree)
AGROVOC Term: Artocarpus altilis
AGROVOC Term: Flowering trees
AGROVOC Term: Lactobacillus plantarum
AGROVOC Term: Lactobacillus brevis
AGROVOC Term: Fermentation
AGROVOC Term: Bacteria control (diseases)
AGROVOC Term: Public health
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10630

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