Open AccessPrebiotic effect of Jerusalem artichoke (Helianthus tuberosus) fructans on the growth performance of Bifidobacterium bifidum and Escherichia coli
Author(s) -
Mansouri elaheh,
Mohamadi Sani Ali,
Elnaz Milani,
Nourbakhsh Ladan
Publication year - 2016
Publication title -
asian pacific journal of tropical disease
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.208
H-Index - 33
ISSN - 2222-1808
DOI - 10.1016/s2222-1808(15)61053-2
Subject(s) - jerusalem artichoke , inulin , bifidobacterium bifidum , prebiotic , fructan , food science , population , chemistry , inulinase , bacterial growth , bifidobacterium , biology , fermentation , bacteria , lactobacillus , sucrose , demography , sociology , genetics
Objective: To investigate and compare in vitro prebiotic effects of Jerusalem artichoke polyfructans on the survivability and activity of Bifiobacterium bifium and Escherichia coli with\udhigh performance-inulin (a high molecular weight fraction of chicory-derived inulin).\udMethods: Extracted polyfructose from Jerusalem artichoke tubers and standard inulin were\udadded to the appropriated culture to achieve final concentrations [0.5%, 1.0%, 2.0% and\ud3.0% (w/v)] to determine the turbidity and pH variations during 48 h incubation.\udResults: This study suggested that Jerusalem artichoke tuber fructooligosaccharides had\udthe potential to be used as a prebiotic component. The growth of Bifidobacterium bifidum\udimproved significantly in the presence of Jerusalem artichoke fructans compared to the control.\udThere was no significant differences (P < 0.05) in Bifidobacterium population in different\udconcentrations of Jerusalem artichoke poly-fructans, but the population was significantly\udhigher than the count in the presence of high performance-inulin. The pH decreased in both\udmedia during 48 h incubation time. The specific rate of growth and doubling time determined\udfor Escherichia coli demonstrated that the efficacy of various carbon sources in stimulating\udbacterial growth was influenced by the concentration and degree of polymerization of fructan\udchains in the media.\udConclusions: Jerusalem artichoke fructooligosaccharides can provide the greater stability of\udprobiotics and acid production, so it can be considered as a potential source of high yielding\udoligosaccharide for commercial prebiotic production to develop food industry and improve\udhost health