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Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides

Lyned, D. Lasrado and Muralikrishna, G. (2015) Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides. Journal of Food Science and Technology, 52 (7). pp. 4551-4557. ISSN 0022-1155

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Abstract

Wheat bran water unextractable portion (WBWUP) was subjected to xylanase treatment to obtain a mixture of xylo-oligosaccharides (XOS). XOS mixture was purified on charcoal-celite column and the individual oligosaccharides were separated on a Bio-Gel P-2 column. The sugar composition of the purified oligosaccharides was determined by GLC and their structure was deduced by ESI-MS and 1H and 13C NMR. The major oligosaccharides identified were xylobiose and xylotriose (consisting of arabinose). Five strains of lactobacilli (probiotics), XOS (prebiotics) and a combination of both (synbiotics) in milk (as medium) were monitored for antioxidant activity. DPPH radical scavenging activity (~70 %) as well as ferric reducing power (~80 mg/ 100 ml FeSO4eq) were significantly higher (p<0.05) in all the synbiotic preparations compared to that of control. The present study indicated that the synbiotic preparations consisting of XOS and lactobacilli can be effectively used as dietary supplement.

Item Type: Article
Uncontrolled Keywords: Xylo-oligosaccharides . Probiotic . Synbiotic . Antioxidant
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2016 07:44
Last Modified: 24 Feb 2016 07:44
URI: http://ir.cftri.com/id/eprint/12130

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