Effects of inulin, fructooligosaccharide, and breadfruit fiber on biofilm formation, growth, and gastrointestinal survival of probiotic yeast and bacteria

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2021
Authors
yuen, Beverly
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Li, Yong
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Food Science
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A healthy gut microbiome is critical for digestion and immunity. Probiotics help balance the gut microflora and compete against pathogens for binding sites. Probiotics are live microorganisms that provide health benefits upon ingestion. Prebiotics are non-digestible oligosaccharides that selectively stimulate the survival and growth of probiotics in the colon. Many foods, such as breadfruit, contain fibers that have the potential to be prebiotics. The overall objective of this thesis was to increase the growth, biofilm formation, and gastrointestinal survival of probiotics with inulin, fructooligosaccharide (FOS), and breadfruit fiber. Water soluble breadfruit fiber was extracted from breadfruit and used as a prebiotic in this study. The acid tolerance at pH 2, tolerance to 0.3% bile salt, prebiotic activity score (PAS), and survival under simulated digestion were determined on Lactobacillus rhamnosus, Lactobacillus acidophilus, and Saccharomyces boulardii supplemented with the three prebiotics. The effects of prebiotics on biofilm formation of the probiotics and pathogenic Escherichia coli O157:H7 were also tested. S. boulardii showed a significantly higher survival under acidic conditions than L. rhamnosus and L. acidophilus, and the optimum concentration of breadfruit fiber for the survival of L. rhamnosus was 2.5% and 3.0%. The addition of breadfruit fiber showed a similar effect to glucose on the acid survival of L. acidophilus. Three tested probiotics showed high tolerance to bile salt. Moreover, 1.0% of inulin, FOS, and breadfruit fiber was the optimum concentration for biofilm development of S. boulardii. The addition of breadfruit fiber was as effective as glucose in helping L. rhamnosus form biofilm. With S. boulardii, inulin and FOS exhibited a higher PAS than breadfruit fiber. The PAS of breadfruit fiber was approximately 0.4 for S. boulardii and L. rhamnosus and 0.2 for L. acidophilus. After 24 h of simulated digestion, the addition of breadfruit fiber increased the survival of S. boulardii, L. rhamnosus and L. acidophilus by 0.37,5.45, and 5.59 log CFU/mL, respectively, compared to the negative control. These findings reveal the potential of S. boulardii to be marketed with prebiotics for individuals with gastrointestinal disorders. Moreover, breadfruit fiber is a possible prebiotic alternative to inulin and FOS in Hawai’i due to its sustainability and effectiveness with probiotics.
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Food science, gut, pathogen, prebiotic, probiotic
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96 pages
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