Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics
Prebiotics are increasingly added to probiotic food preparations (synbiotics) to enhance probiotic survival and growth. This study examines the ability of three potential prebiotics; inulin, lactulose and lactobionic acid to support the growth of five probiotic lactobacilli cultures and provide prot...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014-09-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464614001819 |
| _version_ | 1818898710502834176 |
|---|---|
| author | Oluwakemi Obasola Adebola Olivia Corcoran Winston A. Morgan |
| author_facet | Oluwakemi Obasola Adebola Olivia Corcoran Winston A. Morgan |
| author_sort | Oluwakemi Obasola Adebola |
| collection | DOAJ |
| description | Prebiotics are increasingly added to probiotic food preparations (synbiotics) to enhance probiotic survival and growth. This study examines the ability of three potential prebiotics; inulin, lactulose and lactobionic acid to support the growth of five probiotic lactobacilli cultures and provide protection from bile acid stress. Three lactobacilli probiotics could not utilise any of the prebiotics, with growth less than 20% compared to growth in glucose. Only Lactobacillus acidophilus NCFM and Lactobacillus reuteri NCIMB 11951 utilised lactulose. Similar variability was observed with the ability of the prebiotics to protect probiotics from bile acid stress. Both L. acidophilus NCFM and L. reuteri NCIMB 11951 were able to grow in 2 mM cholic and taurocholic acid when incubated in synbiotic combinations with lactulose (1%) or lactobionic acid (1%). Although synbiotic preparations are increasingly used, the potential benefits to gut health may be limited as only specific combinations may enhance probiotic survival and growth. |
| first_indexed | 2024-12-19T19:36:24Z |
| format | Article |
| id | doaj.art-905848ffdd9b4af3b7955f89629f7018 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-19T19:36:24Z |
| publishDate | 2014-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-905848ffdd9b4af3b7955f89629f70182022-12-21T20:08:27ZengElsevierJournal of Functional Foods1756-46462014-09-01107584Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probioticsOluwakemi Obasola Adebola0Olivia Corcoran1Winston A. Morgan2The Medicines Research Group, School of Health, Sport and Bioscience, University of East London, Romford Road, Stratford, London E15 4LZ, UKThe Medicines Research Group, School of Health, Sport and Bioscience, University of East London, Romford Road, Stratford, London E15 4LZ, UKCorresponding author. Tel.: +44 0 208 223 4182; fax +44 0 208 223 4965.; The Medicines Research Group, School of Health, Sport and Bioscience, University of East London, Romford Road, Stratford, London E15 4LZ, UKPrebiotics are increasingly added to probiotic food preparations (synbiotics) to enhance probiotic survival and growth. This study examines the ability of three potential prebiotics; inulin, lactulose and lactobionic acid to support the growth of five probiotic lactobacilli cultures and provide protection from bile acid stress. Three lactobacilli probiotics could not utilise any of the prebiotics, with growth less than 20% compared to growth in glucose. Only Lactobacillus acidophilus NCFM and Lactobacillus reuteri NCIMB 11951 utilised lactulose. Similar variability was observed with the ability of the prebiotics to protect probiotics from bile acid stress. Both L. acidophilus NCFM and L. reuteri NCIMB 11951 were able to grow in 2 mM cholic and taurocholic acid when incubated in synbiotic combinations with lactulose (1%) or lactobionic acid (1%). Although synbiotic preparations are increasingly used, the potential benefits to gut health may be limited as only specific combinations may enhance probiotic survival and growth.http://www.sciencedirect.com/science/article/pii/S1756464614001819PrebioticsLactobacilliProbioticsSynbioticsBile acidsLactulose |
| spellingShingle | Oluwakemi Obasola Adebola Olivia Corcoran Winston A. Morgan Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics Journal of Functional Foods Prebiotics Lactobacilli Probiotics Synbiotics Bile acids Lactulose |
| title | Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics |
| title_full | Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics |
| title_fullStr | Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics |
| title_full_unstemmed | Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics |
| title_short | Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics |
| title_sort | synbiotics the impact of potential prebiotics inulin lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics |
| topic | Prebiotics Lactobacilli Probiotics Synbiotics Bile acids Lactulose |
| url | http://www.sciencedirect.com/science/article/pii/S1756464614001819 |
| work_keys_str_mv | AT oluwakemiobasolaadebola synbioticstheimpactofpotentialprebioticsinulinlactuloseandlactobionicacidonthesurvivalandgrowthoflactobacilliprobiotics AT oliviacorcoran synbioticstheimpactofpotentialprebioticsinulinlactuloseandlactobionicacidonthesurvivalandgrowthoflactobacilliprobiotics AT winstonamorgan synbioticstheimpactofpotentialprebioticsinulinlactuloseandlactobionicacidonthesurvivalandgrowthoflactobacilliprobiotics |