Premium
The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity
Author(s) -
Önal Darilmaz Derya,
Sönmez Şule,
Beyatli Yavuz
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13912
Subject(s) - inulin , lactobacillus fermentum , prebiotic , oxalate , probiotic , food science , lactobacillus , microbiology and biotechnology , chemistry , escherichia coli , biology , bacteria , fermentation , lactobacillus plantarum , lactic acid , biochemistry , organic chemistry , gene , genetics
Summary This paper examines the impact of inulin, Lactobacillus spp. (candidate probiotics), and synbiotic (inulin + Lactobacillus spp.) preparation on oxalate degrading activity and viability of Escherichia coli . In this study, the lowest viability of E. coli was recorded for the synbiotic treatments of Lactobacillus fermentum BP 5 (59%) and IP 5 (60%). The oxalate degrading activity of L. fermentum IP 5 was 38.18 and 29.60% higher than the other strains after growth in 10 mM and 20 mM MRS ‐ox plus 5% inulin media, respectively. The mixture of three strains demonstrated higher oxalate degrading capacity than the individual strains and showed the same good growth rates (9.43 CFU mL −1 ) as individuals. The study concludes that the addition of prebiotics has a significant effect on probiotics; therefore, a combination of L. fermentum IP 5 with inulin could be a viable probiotic‐based functional food approach in administering oxalate metabolism and also treatment of E. coli‐ related infections.