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Synergistic effects of selected Lactic acid bacteria and Fructooligosaccharides in the maintenance of gastrointestinal health.

Madhu, A. N. (2012) Synergistic effects of selected Lactic acid bacteria and Fructooligosaccharides in the maintenance of gastrointestinal health. PhD thesis, University of Mysore.

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Abstract

Foods that promote state of wellbeing, better health and that reduce the risk of diseases have become popular as consumers are becoming more and more health conscious. The use of diet to fortify certain gut microflora is a popular aspect of functional food sciences. In this context probiotics, prebiotics and synbiotics play a significant role. Recent research in the area of prebiotic oligosaccharides and synbiotic combinations with probiotics is leading towards targeted development of functional food. Lactobacillus plantarum CFR 2194 amongst the screened strains was found to utilize Fructooligosaccharides efficiently and thus was selected for further studies. Short chain fatty acids resulting from the prebiotic fermentation were characterized. The inhibitory effects of these metabolites have been proven by the results obtained on reduction of β- glucuronidase activity. Further, the organism could also inhibit the growth of pathogen, producing β-glucuronidase. Short chain fatty acids produced by L. plantarum CFR 2194 inhibited the survival of HCT-15 cells with an IC50 value of 196 μg/ml after 24 h of incubation. Morphological observations by staining with AO/Etbr confirmed that the death was induced by apoptosis. Increase in the population of cells with sub-G1 DNA content indicated, an increase in the apoptotic cells, which was confirmed by Annexin VFITC staining studies. The study also focused on the production of spray-dried synbiotic powder containing probiotic L. plantarum CFR 2194 and a prebiotic Fructooligosaccharides. Results have indicated that L. plantarum in combination of Fructooligosaccharides exhibited more than 80% of survivability. The storage stability (viability) of the prepared synbiotic powder, at 4 °C ± 2 for 60 days was found to be greater than 60%. Conventional yogurt starters in conjunction with either probiotic bacteria L. plantarum CFR 2194, L. fermentum CFR 2192 and/or Fructooligosaccharides were used for yogurt preparation. Selected probiotic Lactic acid bacteria exhibited greater viability with better proteolytic and antioxidant properties in the presence of prebiotic Fructooligosaccharides. In vivo evaluation of the effect of synbiotic spray dried formulation on DMH induced colon cancer in rats showed an increase in the caecal Lactobacillus population and significantly reduced the harmful fecal and colon enzyme (β-glucuronidase and nitroreductase) activities and ammonia concentration. Synbiotic supplementation significantly influenced the maintenance of antioxidant status and reduced aberrant crypt foci proliferation and/or progression, thus signifying the preventive efficacy of synbiotics against colon cancer.

Item Type: Thesis (PhD)
Uncontrolled Keywords: prebiotic oligosaccharides, functional food, Lactobacillus plantarum
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Mar 2014 07:35
Last Modified: 03 Mar 2014 07:35
URI: http://ir.cftri.com/id/eprint/11353

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